Description
Creamy Ranch Slaw Cups are a delightful, fresh, and crunchy appetizer featuring shredded green and purple cabbage, carrots, and a tangy ranch-flavored creamy dressing. Served in crisp lettuce cups, they are perfect for parties or a light side dish, combining vibrant colors and refreshing flavors with an easy no-cook preparation.
Ingredients
Vegetables
- 3 cups shredded green cabbage
- 1 cup shredded purple cabbage
- 1 cup shredded carrots
- 12 small lettuce cups such as butter lettuce or romaine leaves
Dressing
- ½ cup mayonnaise
- ¼ cup sour cream
- 2 tablespoons buttermilk
- 1 tablespoon dry ranch seasoning mix
- 1 teaspoon apple cider vinegar
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- Salt and black pepper to taste
Instructions
- Combine Vegetables: In a large bowl, combine the shredded green cabbage, purple cabbage, and carrots, tossing to mix evenly for a colorful and crunchy base.
- Prepare Dressing: In a separate small bowl, whisk together mayonnaise, sour cream, buttermilk, dry ranch seasoning mix, apple cider vinegar, garlic powder, and onion powder until the dressing is smooth and creamy.
- Toss Slaw with Dressing: Pour the creamy dressing over the cabbage mixture and toss thoroughly to ensure all the vegetables are well coated with the ranch flavor.
- Season and Chill: Add salt and black pepper to taste, then chill the slaw in the refrigerator for at least 15 minutes to allow the flavors to meld and develop.
- Assemble Cups: Just before serving, spoon the creamy ranch slaw into the prepared lettuce cups and arrange them on a serving platter for a fresh and attractive presentation.
Notes
- For added crunch and texture, stir in sunflower seeds or chopped bacon just before serving.
- This recipe is ideal as a light appetizer or a refreshing side dish, especially for gatherings and parties.
- To make it vegan, substitute mayonnaise and sour cream with plant-based alternatives, although the ranch seasoning may need adjustment.
