Extra dilly ranch slaw

Name: Extra dilly ranch slaw
Prep time: 15 min
Yield: 4-6
Cuisine: American
Ingredients: ¾ cup Just Ranch; ½ head green cabbage, shredded (about 5 to 7 cups); 2 cups shredded broccoli stems, kohlrabi or carrots; ½ cup kosher dill pickles, shredded (from about 2 pickles); 2 green onions, sliced on a thin bias; ¼ cup fresh dill, chopped; Salt & pepper; ½ cup sliced almonds, toasted (optional)

slaw

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Difficulty

Beginner

Cooktime

15 min

Crunchy cabbage and broccoli get seriously craveable in this delectably dilled salad.

About this recipe

This slaw is so spectacularly fresh, flavorful and downright dilly you’ll never go back to plain old coleslaw (sorry, coleslaw.) Don’t get us wrong, we love mayo, but there’s something about the brightness and tanginess of ranch dressing that just works better for a refreshing slaw. That’s why we’re pouring on our lusciously creamy, dairy-free Just Ranch. It delivers that classic ranch flavor you crave but is 100% plant-based and egg-free.

And hey, pickle lovers, listen up: this slaw gets its extra dilly deliciousness from zippy kosher dill pickles and chopped fresh dill. It’s all mixed up with a rainbow of veggies and green onions, making this vegan ranch slaw as crunchy and craveable as it is better for you. We love the sweet and peppery flavor of broccoli or kohlrabi in this recipe, but carrots will fit right in too. Just throw it all together in a big bowl and pour on as much Just Ranch as your heart desires. The only way this slaw gets easier to make is if you can get your hands on pre-shredded vegetables.

Serve this slaw as a zesty side for all your backyard barbecues, picnics, and potlucks, as it complements burgers, hot dogs, sandwiches and all things grilled. Once you’ve polished off every last crunchy bite, be sure to check out the rest of our free plant-based recipe collection, where we’ve got more chopped salads, BBQ side dishes and creative recipes with Just Ranch.

Serves 4-6

4-6

¾ cup Just Ranch
½ head green cabbage, shredded (about 5 to 7 cups)
2 cups shredded broccoli stems, kohlrabi or carrots
½ cup kosher dill pickles, shredded (from about 2 pickles)
2 green onions, sliced on a thin bias
¼ cup fresh dill, chopped
Salt & pepper
½ cup sliced almonds, toasted (optional)

Equipment

Sharp knife
Large bowl

01 / 04

Toast the almonds (optional)

(optional)

If garnishing with almonds, toast them on a dry baking sheet in a 350°F(177°C) oven for 8 to 10 minutes, until just starting to darken.

02 / 04

Cut the vegetables

vegetables

Shred or thinly slice the cabbage, broccoli stems and dill pickles. Slice the green onions on a bias and chop the dill. Combine everything in a large bowl.

03 / 04

Add the dressing

dressing

Pour the Just Ranch over all the slaw ingredients, along with a pinch of salt and several pinches of pepper. Toss to combine. Taste for salt and add extra Just Ranch for a creamier slaw.

04 / 04

Serve

Serve the ranch slaw garnished with extra sprigs of dill and sliced almonds. This slaw tastes best when eaten within a day but can keep in the fridge for up to three days.