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Cabbage Ranch Coleslaw

Delicious Cabbage Ranch Coleslaw recipe with step-by-step instructions.
Print Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 12 minutes
Servings 6 servings
Calories 550 kcal

Ingredients
  

For the dressing

  • 1/4 cup mayonnaise
  • 1/2 cup ranch dressing
  • 1 1/2 tbsp lemon juice
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp honey
  • 1/4 tsp celery seed

For the vegetables

  • 1/2 lb cabbage (shredded into 1/8-inch thin strips)
  • 1 large carrot
  • 1/2 small onion

Instructions
 

  • Shred the cabbage into thin 1/8-inch strips and place in a large mixing bowl. Using a box grater or vegetable peeler, shred the carrot into thin matchsticks. Finely mince the onion into small pieces. Having all vegetables prepped and ready makes the assembly quick and ensures even distribution throughout the slaw.
  • In a separate bowl, whisk together the mayonnaise, ranch dressing, lemon juice, salt, black pepper, honey, and celery seed until smooth and well combined. I like to whisk for about 30 seconds to make sure the honey dissolves completely and the flavors blend together—this creates a more cohesive dressing rather than having pockets of distinct flavors.
  • Pour the dressing from Step 2 over the shredded vegetables in the bowl and toss thoroughly until all the cabbage, carrot, and onion are evenly coated. Taste the coleslaw and adjust the seasoning—add more lemon juice if you want brightness, or a touch more salt if the flavors feel flat. I recommend tasting it right after mixing and again after it's chilled, since the flavors settle and develop after sitting.
  • Refrigerate the coleslaw for at least 30 minutes before serving. This allows the flavors to meld and the cabbage to soften slightly while maintaining a pleasant crunch. The slaw can be made up to a few hours ahead, making it ideal for meal prep or entertaining.