Creamy Red Cabbage Coleslaw with Ranch Dressing | House of G&K Recipes (2024)

There is nothing easier than a creamy red cabbage coleslaw. With just a few simple ingredients you can have this whipped up in just 10 minutes.

Here is another simple cold side dish that you can make in advance or minutes before serving, a homemade creamy red cabbage coleslaw. Though this ranch slaw tastes best the day after is made, it is still very delicious when freshly made.

This slaw has a mild flavour. It’s crunchy, and slightly acidic, making it a great pairing for any protein, bowl, or pulled pork sandwich.

Ingredients

Red cabbage: There are many varieties of cabbage the most common, in North America, being the green cabbage and purple, also referred to as red, cabbage. This is an annual vegetable that grows in a head with dense leaves. Cabbage is packed with nutrients and is low in calories making it an excellent addition to most meals.

Carrots: This root vegetable is slightly sweet, bright and filled with vitamin A and fibre. Baby-cut carrots are just smaller pieces cut from a larger carrot. Carrots are rich in potassium, fiber and vitamin C and antioxidants.

Fresh parsley: Parsley is a dark green herb that is used as a garnish or as a flavouring. The two varieties that are most common are flat-leaf and curly parsley. They are very similar in flavour however their leaves and texture are different. As the names suggest, flat-leaf parsley has flat leaves that are very similar to cilantro, whereas curly parsley has rougher and curly-looking leaves. Both are very rich in vitamins C and K and antioxidants, among other nutrients.

: This simple dressing with fresh lemon and herbs is the perfect addition to any salad, bowl or wrap. It’s versatile and keeps very well in the fridge.

How to Make Creamy Crunchy Red Cabbage Coleslaw

This recipe is very simple it just requires a little chopping. If you have a food processor or mandolin feel free to use those to speed up the process.

No gather all of your ingredients and let’s get started.

Step 1: Prep the Veggies

Cut the cabbage to your liking. You can shred it, dice it or just slice it thinly. I don’t always chop it the same way so whatever you feel like in the moment is perfect.

Next, peel and julienne the carrots.

And finally, wash and finely chop the parsley.

How to julienne carrots?

The easiest way to julienne carrots is to slice them twice. What that means is to slice a carrot on the diagonal into about 1/16th-inch slices, then stack the slices and slice one more time lengthwise. This will give you the perfect matchsticks!

Step 2: Make the Dressing

Now it’s time to make the ranch dressing. For a ¼ cup, you will need 1/6 of the

.

I highly recommend that you just go ahead and make the full batch, and then you’ll have some leftovers as a dip or for a cobb salad.

Storing Red Cabbage Slaw

Coleslaw of any kind keeps really well in the fridge, in an airtight container, for up to a week. In fact, it tastes even better after a day in the fridge. The cabbage will soften slightly and the flavours will have time to become one.

I encourage you to make this slaw whenever you have a moment and then keep it in the fridge for when you need a healthy snack or a quick veggie side dish.

Serving Red Cabbage Slaw

This cabbage ranch slaw makes an excellent dinner side. I love it with contrasting textures like mashed potatoes and a protein.

You can of course also serve this ranch slaw as a topping on your pulled pork sandwich or in a chicken salad wrap.

Frequently Asked Questions

How to soften cabbage for coleslaw?

If you would like to soften the cabbage for a gentler, less crunchy texture, after chopping it, at it to a large bowl, sprinkle it with salt and gently massage the cabbage and it will begin to soften. You can leave the cabbage for a few minutes in the salt before you massage it if you have the time.