SlawsAmericanEasy

Cabbage Slaw with Buttermilk Ranch Dressing

Name: Cabbage Slaw with Buttermilk Ranch Dressing
Prep time: 15 min
Total time: 15 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 small head (about 1.25 lbs) (560 g) green cabbage, cored and thinly shredded; 2 medium (180 g) carrots, peeled and shredded or cut into thin matchsticks; ¾ cup (180 ml) buttermilk, cold; ½ cup (120 ml) sour cream, cold; 2 tablespoons (6 g) fresh dill, finely chopped; 2 tablespoons (8 g) fresh flat-leaf parsley, finely chopped; 1 tablespoon (3 g) fresh chives, finely sliced; 1 clove (3 g) garlic, minced; ½ teaspoon (1½ g) onion powder; ¼ teaspoon (¾ g) garlic powder; ¾ teaspoon (4½ g) kosher salt; ¼ teaspoon (½ g) black pepper, freshly ground; 1 tablespoon (15 ml) fresh lemon juice; ½ teaspoon (2½ ml) Worcestershire sauce (optional)

From the MyKitchenBank Kitchen

A crisp, refreshing coleslaw with a tangy buttermilk ranch dressing made from scratch. The bright cabbage and carrots are tossed with a creamy, herb-laden dressing that's lighter than traditional mayonnaise-heavy slaws. Serve immediately for maximum crunch, or let it sit for an hour to soften slightly while the flavors meld.

Prep: 15 min
Cook: —
Total: 15 min
Makes: 6 servings (about 5 cups)

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Steps

Before you start

Have all vegetables ready to shred
Ensure buttermilk and sour cream are cold
Measure out all dried herbs and spices before mixing the dressing

1
Shred the vegetables
- Using a sharp knife or mandoline, thinly shred the cabbage (discarding the core) and carrots.
- Place them in a large mixing bowl and set aside.
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Ready when: Vegetables are uniformly shredded and ready to dress
Tip: Use a mandoline for ultra-thin, uniform shreds that create a more refined texture, but be careful of your fingers.
2
Combine dairy base
- In a medium mixing bowl, whisk together the cold buttermilk and sour cream until smooth and well blended.
- The mixture should be creamy with no lumps.
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Ready when: Dairy base is smooth and creamy
Tip: Whisking them together first helps distribute the sour cream evenly and prevents clumping when you add the herbs.
3
Add fresh herbs and garlic
- Add the fresh dill, parsley, chives, and minced garlic to the buttermilk mixture.
- Whisk gently until the herbs are evenly distributed throughout the dressing and the garlic is fully incorporated.
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Ready when: Fresh herbs and garlic are evenly distributed throughout the cream mixture
Tip: Fold gently rather than vigorously whisk at this stage to prevent the herbs from bruising and turning dark.
4
Season the dressing
- Add the onion powder, garlic powder, salt, black pepper, and lemon juice to the herb mixture.
- Whisk until smooth and well combined.
- Taste the dressing—it should be tangy, herby, and well-seasoned.
- If using, add the Worcestershire sauce and whisk again.
- Adjust salt and lemon juice to your preference.
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Ready when: Dressing is creamy, smooth, and flecked with fresh herbs with balanced seasoning
Tip: Taste before you add it to the vegetables so you can adjust the seasoning. Once mixed with cabbage, it's harder to fix.
5
Combine slaw and dressing
- Pour the ranch dressing over the shredded cabbage and carrots.
- Using a large spoon or salad tongs, toss gently but thoroughly until every piece of vegetable is lightly coated with dressing.
- Taste and make final adjustments to salt and pepper if needed.
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Ready when: All vegetables are evenly coated with creamy dressing
Tip: Toss gently to avoid bruising the delicate cabbage, which releases moisture and softens the slaw.

Good to know

Tips

Serve the slaw immediately after tossing for maximum crispness, or let it sit for up to 1 hour before serving to allow flavors to meld—it will soften slightly but remain crunchy.
Taste the dressing before adding it to the vegetables; it should be tangy, herby, and well-seasoned. Adjust salt and lemon juice to your preference.
For a lighter dressing, increase the buttermilk to 1 cup and reduce sour cream to ¼ cup, but know the dressing will be thinner and less rich.
This slaw pairs beautifully with pulled pork, grilled chicken, fish tacos, or served alongside ribs and cornbread at a summer barbecue.

Make ahead

Prepare the dressing up to 2 days ahead and refrigerate in an airtight container. Shred the vegetables up to 4 hours ahead, store in a sealed bag or container, and toss with dressing just before serving to keep the slaw crisp.

Storage & reheating

Room temperature: Best served fresh, but will keep for up to 30 minutes uncovered. Refrigerator: Cover and store for up to 2 days; the slaw will soften slightly and the vegetables will release moisture, making the dressing thinner. The flavors actually deepen after 1–2 hours. Freezer: Not recommended.

Substitutions

fresh dill → 1 teaspoon dried dill. Use one-third the amount of dried herb as fresh. Dried dill has a more concentrated flavor.
fresh flat-leaf parsley → 1 teaspoon dried parsley. Dried parsley is less aromatic than fresh; use sparingly and add more if the dressing tastes flat.
sour cream → Greek yogurt (plain, full-fat). Reduces tanginess slightly but adds protein. Use the same amount for a thicker, less creamy dressing.
buttermilk → Regular milk plus 1 tablespoon lemon juice or white vinegar (let sit 5 minutes). Creates a buttermilk substitute; the acidity is essential for the ranch tang.