Ranch Slaw Recipe

Prepare vegetables

Thinly shred the green and red cabbage (use a sharp knife, mandoline, or food processor). Place shredded cabbage in a large mixing bowl. Julienne or grate the carrots and add to the bowl. Add sliced green onions and chopped fresh parsley. Toss the vegetables together to combine.

Optional salt draw: If you prefer a softer slaw, sprinkle 1/2 teaspoon of the listed salt over the cabbage mixture, toss, and let sit 10 minutes. After 10 minutes, gently squeeze out any excess moisture in a clean kitchen towel or fine-mesh strainer, then return cabbage to the bowl.

Combine base ingredients

In a medium bowl or jar, whisk together the mayonnaise, sour cream, and buttermilk until smooth.

Season dressing

Add the minced garlic, dried dill, dried parsley, dried chives, onion powder, the remaining 2 1/2 teaspoons salt (adjust based on whether you used salt in the draw step), black pepper, and sugar (if using). Whisk until fully incorporated. Taste and adjust: add lemon juice for brightness and, if needed, up to 1 teaspoon apple cider vinegar to adjust acidity.

Chill dressing: For best flavor, refrigerate the dressing for at least 15 minutes to let the dried herbs hydrate and the flavors meld. If short on time, you can proceed immediately.

Toss slaw with dressing

Pour the prepared ranch dressing over the shredded cabbage and carrots. Using tongs or two large spoons, toss gently but thoroughly to coat all vegetables evenly. Start with about 3/4 of the dressing, toss, and add more to reach your desired creaminess.

Adjust seasoning: Taste the slaw and add more salt, pepper, lemon juice, or a pinch more sugar if it tastes flat. If you want a touch of extra classic slaw flavor, sprinkle in the optional crushed celery seed and toss lightly.

Chill before serving: For best texture and flavor, cover and refrigerate the slaw at least 30 minutes, up to 4 hours. This lets flavors marry and slightly softens the cabbage. If the dressing thickens in the fridge, stir and add a tablespoon of buttermilk to loosen before serving.

Garnish and serve: Just before serving, garnish with fresh chives. Serve cold as a side, on sandwiches, or with grilled meats.