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 coleslaw ingredients |  dressing ingredients |  whisk dressing in bowl |  fold in coleslaw mixture |
If you want a sweeter coleslaw ~ particularly good with ribs, pork chops, ham and most chicken dishes ~ this one is super easy, using a bottle of store-bought RANCH DRESSING as the base (you can use full flavor, non-fat, low-fat, or whatever version you want). Light AGAVE NECTAR as the sweetener ~ fresh parsley, celery seed and dried thyme leaves for added herbs
SWEET HERB RANCH COLESLAW
about 1/2 small cabbage (or 1/4 large cabbage) ~ chopped
about 1/2 small or 1/4 medium-large sweet white or yellow onion ~ chopped
about 2-4 TB fresh parsley, chopped
DRESSING:
about 1/4 to 1/2 cup bottled RANCH DRESSING (depends how much cabbage you're using)
1-2 tsp. dried thyme leaves, crushed
1/2 tsp. celery seeds
1-2 TB light agave nectar
2-4 tsp. rice vinegar (I used seasoned, but use what you have)
Kosher or pink Himalayan salt to taste ~ coarse black pepper to taste
***
Whisk together the dressing ingredients in the bottom of a big bowl. Then add the coleslaw ingredients on top of the dressing ingredients, and fold together with a rubber scraper, until all of the coleslaw mix is completely coated. (You just want it lightly coated ~ NOT swimming in dressing. If you have excess dressing in your bowl, either add more cabbage or just drain out the excess liquid. The coleslaw will condense in your bowl as the dressing seeps into it, and it will be way too over-dressed if it starts out with too much liquid in there.)
I keep this in a covered glass bowl in the refrigerator to pull out for sides with lunch and dinner. I'll add to it for a few days, as we eat it up.
SWEET HERB RANCH COLESLAW
about 1/2 small cabbage (or 1/4 large cabbage) ~ chopped
about 1/2 small or 1/4 medium-large sweet white or yellow onion ~ chopped
about 2-4 TB fresh parsley, chopped
DRESSING:
about 1/4 to 1/2 cup bottled RANCH DRESSING (depends how much cabbage you're using)
1-2 tsp. dried thyme leaves, crushed
1/2 tsp. celery seeds
1-2 TB light agave nectar
2-4 tsp. rice vinegar (I used seasoned, but use what you have)
Kosher or pink Himalayan salt to taste ~ coarse black pepper to taste
***
Whisk together the dressing ingredients in the bottom of a big bowl. Then add the coleslaw ingredients on top of the dressing ingredients, and fold together with a rubber scraper, until all of the coleslaw mix is completely coated. (You just want it lightly coated ~ NOT swimming in dressing. If you have excess dressing in your bowl, either add more cabbage or just drain out the excess liquid. The coleslaw will condense in your bowl as the dressing seeps into it, and it will be way too over-dressed if it starts out with too much liquid in there.)
I keep this in a covered glass bowl in the refrigerator to pull out for sides with lunch and dinner. I'll add to it for a few days, as we eat it up.
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