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Coleslaw Cabbage Salad

Prep Time:

30 mins

Cook Time:

4 hr rest

Servings:

12-16

Flavors Used:

This is a coleslaw recipe I’ve been making since I was a kid, but it’s now loaded with Dan-O’s flavor. Some folks might even call it a salad because of the chunky veggies, but once it sits overnight and that dressing soaks in, it turns into one of the best slaws you’ll ever taste. One critical step: prep the cabbage the right way. Cut around the core, then chop it into big, chunky squares. That keeps the slaw super flavorful with the perfect texture and never mushy. Perfect for cookouts, BBQs, fish fries, tailgates, and family dinners.

Ingredients

Dressing

1 packet Dan-O’s Dips Ranch
13 oz Marzetti Slaw Dressing (or half of a 24 oz container)

Vegetables

1 large head of cabbage, chopped into chunky squares
1 pd bag broccoli slaw
1 english cucumber, partially peeled and diced
1 red bell pepper, diced
1 orange bell pepper, diced
1 yellow bell pepper, diced
1 container cherry tomatoes, sliced in half
3–4 green onions, chopped

Preparation Instructions

Combine the veggies: Add cabbage, broccoli slaw, peppers, cucumber, tomatoes, and green onions to the largest bowl you own (this recipe makes a LOT).
Make the dressing: Pour in the coleslaw dressing. Sprinkle in Dan-O’s Dips Ranch.
Mix it and thoroughly toss until everything is evenly coated.
Rest overnight: Cover tightly with plastic wrap and refrigerate overnight.
Serve chilled and enjoy the crunch! Yum Yum Get Ya Sum!