Jalapeno Ranch Coleslaw
This Jalapeno Ranch Coleslaw is crispy, slightly spicy, and full of flavor! The homemade ranch is simply delicious and is easy to throw together with pantry staples that kept on hand. You will use this dressing on more than just coleslaw! I also love it on a simple green salad made with iceberg lettuce, green onions, tomatoes and sharp cheddar cheese. This dressing is just as easy as using the pre packaged dry ranch dressing mix and it is SO much tastier! Make sure that your dried spices are fresh as that always makes a huge difference.
And speaking of prepackaged, this recipe calls for prepackaged coleslaw mix. I always get the most colorful one that I can find. The green onion and fresh cilantro gives the bagged mix some fresh taste. On occasion, I will also add some additional grated carrots and red onion, or really any other leftover veggies I have in my fridge. That could include baby cucumbers, shaved brussel sprouts, red or green peppers, even halved cherry tomatoes. It seems like there is always a bit of leftover veggies that I don’t know what to do with and this slaw is the perfect place for them!
Serve this Jalapeno Ranch Coleslaw with burgers, barbecue pork sliders, or grilled chicken and sweet potato fries. This recipe plays well with others! Yum!
Jalapeno Ranch Coleslaw
Ingredients
- 1 package rough cut bagged coleslaw mix with carrots
- 2 green onions sliced, use white and green parts
- handful fresh cilantro, chopped can substitute fresh parsley
Jalapeno Ranch Dressing
- ½ cup mayonnaise
- ½ cup sour cream
- ½ cup whole milk or buttermilk whichever you have on hand
- 1-2 Tablespoons jarred jalapenos chopped fine to taste
- 1 Tablespoon dried chives
- 1 Tablespoon dried parsley
- 2 teaspoons dried dill
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
Instructions
- In a large jar with a lid, combine all dressing ingredients and shake vigorously to combine. Refrigerate for 30 minutes to allow flavors to meld together.
- Combine coleslaw mix with green onions and cilantro (or parsley) in a large serving bowl. Can also add any other leftover raw veggies from the fridge, such as red peppers, additional carrots, mini cucumbers, etc.
- When ready to serve, toss coleslaw with desired amount of dressing to taste. I like to dollop a few spoonfuls in and stir, then add more if needed. You may need less than you think as the slaw tends to shrink down when you add dressing. Top with additional fresh cilantro if desired. Enjoy!