Gluten-Free Ranch Coleslaw For Spring
A refreshing and creamy coleslaw recipe perfect for spring and summer gatherings.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 4 cups green cabbage, shredded
- 1 cup carrots, shredded
- 1/2 cup mayonnaise
- 1/2 cup buttermilk
- 1 packet ranch dressing mix (gluten-free)
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
Instructions
- In a large bowl, combine the shredded cabbage and carrots.
- In a separate bowl, whisk together the mayonnaise, buttermilk, ranch dressing mix, and apple cider vinegar until smooth.
- Pour the dressing over the cabbage and carrots, and toss to coat evenly.
- Season with salt and pepper to taste.
- Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
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Notes
- For added crunch, consider adding chopped celery or bell peppers.
- This coleslaw pairs well with grilled meats and is a great barbecue side dish.
- Make sure to use gluten-free ranch dressing mix to keep the recipe gluten-free.
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 3g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 10mg