Bacon Ranch Slaw
Learn how to make this easy and delicious Bacon Ranch Slaw, perfect for topping a hotdog.
The inspiration for this Bacon Ranch Slaw is for all the people (like my husband) that hate mayonnaise…and just that anything labeled “bacon ranch” just sounds and taste great. This slaw is no exception, it has the right amount of flavors to take a plain slaw to a “WOW” slaw and contains no mayo. Great on a hotdog or hamburger, but equally great on its own. Very easy to make and enjoyed with a drizzle of Heinz BUFFARANCH sauce, it gives an extra kick and makes it even better!
Let’s begin!
How to make bacon ranch slaw
Ingredients:
6 cups of green cabbage, grated or processed
1 large carrot, chopped or grated
1/2 cup ranch dressing
1/2 small red onion, chopped finely
1/2 cup real bacon bits, or cooked bacon, chopped
Optional: Heinz Buffaranch sauce for a drizzle kick!
NOTE: To save time, you can use prepacked slaw mix. Dole’s 14 oz packages have exactly 6 cups of cabbage and carrots.
Instructions:
In a large bowl, combine cabbage, carrots, red onions and bacon. Add ranch dressing and toss to coat.
Transfer mixture into a rectangle plastic container or 9x13 dish for even distribution and marinating. Marinate in fridge for 2 hours or overnight before serving. Garnish with BUFFARANCH sauce before serving, if desired.
Tip: The Heinz Buffaranch sauce is also great for dipping chips and fries in! 😋
Enjoy!
💜Julie
Bacon Ranch Slaw
Ingredients
Instructions
- In a large bowl, combine cabbage, carrots, red onions and bacon.
- Add ranch dressing and toss to coat.
- Transfer mixture into a rectangle plastic container or 9x13 dish for even distribution and marinating.
- Marinate in fridge for 2 hours or overnight before serving.
- Garnish with BUFFARANCH sauce before serving, if desired.
Notes
- To save time, you can use prepackaged slaw. The 14 oz packages from Dole are exactly 6 cups.
- Don’t use big chunks of cabbage. I always used to grate my slaw, however, now I use a food processor to save time. (So worth it!)
- Don’t use too much liquid. Slaw is not meant to be eaten as soon as it’s made. It continues to develop flavor during the marinade period in the fridge and during this period, the cabbage is soaking in all that marinade, so give it some time. The best way to marinate your slaw is after adding the wet ingredients, spread it out in a rectangle Tupperware container or 9 x13 pan and let marinate in the fridge for at least 2 hours before serving. That way, the liquid is evenly distributed, and you do not end up with a pool of marinade at the bottom of your bowl, soaking only half of the slaw.
- Don’t skip the salt. Our slaw doesn’t last very long, but if you plan on keeping (or not using) for a day or two, one trick to keep your slaw crisp is to salt your cabbage and let sit for 30 minutes, then rinse and begin making your slaw recipe.
