Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

This recipe came from the Savannah Country Cooking cookbook, Paula Deen's very first cookbook. It is served by Esther Shaver in her bookstore cafe. If Paula thinks it's that good, must be! So, I tried it, and it is. Different from a normal coleslaw, but goes well with just about any meal! Cook time would be chill time, but will vary if your serving immediately or chilling. Also, the prep time will vary if you have to shred all the ingredients. Both are guesstimates.

Ingredients Nutrition

  • 1 small head of cabbage, shredded
  • 12 cup vidalia onion, finely chopped
  • 12 cup shredded carrot
  • 12 cup hidden valley ranch buttermilk dressing
  • 2 tablespoons chopped fresh dill


  1. Mix all ingredients together except dill.
  2. Cover and refrigerate until serving.
  3. To serve, sprinkle the chopped dill on top.
Most Helpful

A nice change from regular coleslaw. I used a package of coleslaw mix as the starter. Looks a little dry at first but, moistened right up after sitting in the fridge for a bit. Also, did not have fresh dill so, I used 2tsp dried dill. Just felt it needed something more or it could be I am not a big fan of Hidden Valley Ranch. Definitely worth trying!

MissHeather September 21, 2011

Great change from the usual coleslaws. The Ranch dressing and dill together give it a cool, fresh taste. This is extremely easy to make, too.....especially if you use the preshredded bagged cabbage & carrot mix. This is a keeper. Thanx, Amy. We miss you!

*Parsley* May 26, 2007

This is lovely, very easy to prepare coleslaw and the dill gives it a nice color and unique flavor. I needed to use up ingredients in my fridge and only had Italian Parmesan Ranch dressing to use in this recipe, which unfortunately altered the flavor very I didn't think it would be fair to rate any stars until I am able to try this with actual buttermilk flavor ranch.

HeatherFeather May 18, 2007