Name: Ranch Coleslaw
Total time: 20 min
Ingredients: ½ large head green cabbage, halved, cored, and sliced thin (8 cups); 3 scallions, sliced thin; ¾ cup mayonnaise; ⅔ cup buttermilk; 1½ tablespoons onion powder; 1 tablespoon garlic powder; 1 teaspoon white wine vinegar; 1½ teaspoons kosher salt; ¼ teaspoon pepper; ¼ cup chopped fresh dill leaves, plus extra for serving; 2 tablespoons chopped fresh chives, plus extra for serving

Why This Recipe Works

Ranch dressing and coleslaw are a natural pairing, and here we combine them into one cohesive dish. Buttermilk does double duty: It thins the mayonnaise to a pourable, clingy consistency, while lending the bright, lactic tang that defines ranch dressing. Onion and garlic powders dissolve seamlessly into the dressing, delivering savory depth without the harshness of raw alliums, while a splash of white wine vinegar balances the richness of the mayo. Stirring fresh dill and chives into the dressing ensures their grassy notes are woven throughout every bite.

Before You Begin

The flavors of the coleslaw will intensify as it chills.

Instructions

Toss 8 cups thinly sliced green cabbage and 3 thinly sliced scallions together in large bowl.

Whisk ¾ cup mayonnaise, ⅔ cup buttermilk, 1½ tablespoons onion powder, 1 tablespoon garlic powder, 1 teaspoon white wine vinegar, 1½ teaspoons kosher salt, and ¼ teaspoon pepper together in medium bowl. Stir in ¼ cup chopped dill and 2 tablespoons chopped chives.

Pour dressing over slaw and toss well. Garnish with extra dill, chives, and pepper and serve, or cover and refrigerate for up to 2 days.