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, well...it 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.
- 1 small head of cabbage, shredded
- 1⁄2 cup vidalia onion, finely chopped
- 1⁄2 cup shredded carrot
- 1⁄2 cup hidden valley ranch buttermilk dressing
- 2 tablespoons chopped fresh dill
- Mix all ingredients together except dill.
- Cover and refrigerate until serving.
- To serve, sprinkle the chopped dill on top.
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!
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!
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 much...so I didn't think it would be fair to rate any stars until I am able to try this with actual buttermilk flavor ranch.