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4 cups shredded green cabbage (about ½ medium head)
2 cups shredded purple cabbage
1½ cups shredded carrots
1 cup chopped green onions
1 cup cooked crispy bacon, crumbled
1 cup mayonnaise
½ cup sour cream
2 tablespoons white vinegar or apple cider vinegar
1 tablespoon ranch seasoning mix
Salt & pepper to taste
Optional: Fresh chives for garnish
Directions
1. Prepare the Vegetables
In a large mixing bowl, combine the shredded green cabbage, purple cabbage, and carrots. Toss lightly to blend.
2. Make the Dressing
In a smaller bowl, whisk together the mayonnaise, sour cream, vinegar, ranch seasoning, salt, and pepper until creamy and smooth.
3. Toss the Slaw
Pour the dressing over the cabbage mixture and mix thoroughly until the veggies are evenly coated. Let it chill in the fridge for 10–15 minutes for best flavor.
4. Add Bacon & Serve
Just before serving, mix in the crispy bacon and top with optional chopped chives for color and aroma.
For a twist, try using homemade ranch seasoning like in this DIY Ranch Mix from SimplyRecipes.
Tips & Variations
Low-carb twist: Swap the sugar-rich carrots with julienned zucchini or radish for a keto-friendly slaw.
Spicy version: Add diced jalapeños or a pinch of cayenne pepper to the dressing.
Protein-packed: Turn this into a full lunch by adding grilled chicken or chickpeas for a high-protein snack.
Make-ahead tip: You can prepare the cabbage mix and dressing separately and toss them together just before serving to keep it crisp.
Love creative sides? You’ll also want to try this creamy coleslaw with bacon from Tasty for another variation.
Storage
Refrigerator: Store leftovers in an airtight container in the fridge for up to 3 days.
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