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Ingredients
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- 16 ounces tri-color coleslaw mix
- 1 cup thinly sliced purple cabbage
- ¼ cup granulated sugar
- ¼ cup kosher salt
- 2–3 green onions, sliced
- 1 small carrot, thinly julienned
- 1 rib celery, sliced
- ¼ cup fresh parsley, chopped
- ½ cup ranch dressing, store-bought or homemade
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Instructions
- In a large bowl, combine the tri-color coleslaw mix and sliced purple cabbage with granulated sugar and kosher salt.
- Transfer the mixture to a strainer to remove excess moisture, letting it sit for 5 minutes before rinsing with cold water.
- Spin dry using a salad spinner or gently pat down with a towel and return the mix to the bowl.
- Add the green onions, julienned carrot, sliced celery, chopped parsley, and ranch dressing to the bowl.
- Season with additional kosher salt and black pepper, then toss everything until well combined. Adjust dressing and seasoning to taste.
Notes
This coleslaw pairs well with barbecue dishes and grilled meats.
For an extra crunch, consider adding chopped apples or nuts.
Adjust the amount of dressing based on your preference for creaminess.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 4g
- Sodium: 403mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 2mg