Texas Firecracker Pickle Ranch Slaw
This vibrant coleslaw combines tangy dill pickles, spicy jalapeños, and creamy ranch dressing for a balanced mix of heat, acidity, and crunch. Chopped veggies and spicy chips top it off, making it a refreshing, bold side dish with a Texan twist.
Servings: 6 servings
Calories: 150kcal
Ingredients
- 5 cups shredded green cabbage
- 1 cup shredded purple cabbage
- 1 cup shredded carrots
- 1 cup dill pickles, chopped
- ½ cup cucumber, diced
- ½ cup red onion, thinly sliced
- 1-2 jalapeños, thinly sliced
- ¼ cup fresh cilantro or parsley, chopped
- 2 green onions, sliced
- ½ cup crushed spicy chips (such as spicy tortilla chips)
- ½ cup ranch dressing
- ¼ cup mayonnaise
- 3 tablespoons pickle juice
- 1 tablespoon lime juice
- 1 tablespoon hot sauce
- 1 teaspoon ranch seasoning
- 1 teaspoon Tajín seasoning
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon black pepper
- 1 teaspoon hot honey (optional)
Instructions
- In a large mixing bowl, combine shredded green cabbage, purple cabbage, and carrots
- Stir in chopped dill pickles, diced cucumber, sliced red onion, jalapeños, chopped cilantro/parsley, and green onions; toss gently
- In a separate bowl, whisk together ranch dressing, mayonnaise, pickle juice, lime juice, hot sauce, ranch seasoning, Tajín, chili powder, garlic powder, onion powder, and black pepper (add hot honey if using)
- Pour dressing over slaw mixture and stir until evenly coated
- Top with crushed spicy chips
- Refrigerate for 20-30 minutes to meld flavors before serving
Notes
Adjust jalapeño quantity based on spice preference
Use a chip-free topping if desired, or substitute with crispy fried onions
Store leftovers in an airtight container in the fridge for up to 3 days
Use a chip-free topping if desired, or substitute with crispy fried onions
Store leftovers in an airtight container in the fridge for up to 3 days