5-Minute Bacon Cheddar Ranch Coleslaw
This easy bacon cheddar ranch coleslaw is creamy, crunchy, loaded with flavor, and ready to mix up in just five minutes.
If there's one thing we Texans know, it's that a good plate of barbecue needs a good side dish. And around here, coleslaw is always welcome.
I already have a more traditional coleslaw recipe here on Backyard Texas Grill, but tonight I found myself staring at a bag of tri-color coleslaw mix in the refrigerator that was quickly approaching the use it or lose it stage. I wanted something different.
Then it hit me. . .
Bacon. Cheddar. Ranch.
This is Texas, after all.
The result is a creamy, crunchy coleslaw that's somewhere between traditional slaw and one of those irresistible bacon-ranch salads. It's got a salad vibe with a coleslaw crunch. Crunch, crunch, crunch!
Best of all? You can put the whole thing together in about five minutes, stick it in the refrigerator, and let it chill while dinner cooks.
Voila. Side dish done.
Bacon Cheddar Ranch Coleslaw at a Glance
- Prep time: 5 minutes
- Chill time: At least 30 minutes
- Difficulty: Super easy
- Flavor: Creamy, tangy, cheesy, smoky
- Texture: Cool, crisp, and crunchy
- Best for: Barbecue, cookouts, potlucks, family dinners, and summer gatherings
A Texas Twist on Traditional Coleslaw
I love coleslaw, but I'm also pretty picky about it.
Here in Texas, we tend to like our coleslaw on the sweeter side. In fact, I recently went to a going-away dinner for my granddaughter, where the hostess—the other grandmother—served homemade coleslaw.
I was a little nervous when I took that first bite because everybody seems to make coleslaw differently.
Turns out, she makes hers almost exactly the way I make mine!
This recipe, however, goes in a completely different direction.
Instead of leaning heavily into that traditional sweet-and-tangy flavor, we're bringing in ranch dressing, cheddar cheese, and smoky bacon.
And somehow that feels just right for Backyard Texas Grill.
When Did We All Become Obsessed With Ranch?
Here's something funny: I grew up in the 1960s, and I don't remember ranch dressing being everywhere the way it is now.
The first time I remember seeing ranch served at an event was at my sister's wedding rehearsal dinner. There was a platter of fresh vegetables with ranch for dipping, and I remember thinking it was the strangest thing!
Fast-forward to today.
Can you even imagine a Texas party without ranch?
We dip vegetables in it. We put it on salads. We serve it with wings, pizza, fried foods, and just about anything else that will stand still long enough.
I've even made Bacon Cheddar Ranch Focaccia, so apparently we're heading deeper and deeper into bacon-cheddar-ranch territory around here.
I'm perfectly fine with that.
Ingredients for Bacon Cheddar Ranch Coleslaw
You will find a full printable recipe card at the bottom of this post but here's a glance at what you'll need. Only a handful of ingredients, but they come together for a delicious side dish you'll serve again and again.
- Tri-color coleslaw mix: A 16-ounce bag makes this incredibly quick and gives you a nice combination of cabbage and carrots.
- Ranch dressing: This provides most of the seasoning and that familiar tangy ranch flavor.
- Mayonnaise: Adds extra creaminess and gives the dressing more body.
- Distilled white vinegar: Just a teaspoon brightens everything and gives the slaw a little extra tang.
- Black pepper: Ranch loves black pepper, and so does this slaw.
- Shredded cheddar cheese: I use a full cup because we're not being shy about the cheddar.
- Bacon: Real bacon bits or cooked and crumbled bacon both work beautifully.
Note: Skip the salt! The dressing and bacon have plenty.
How to Make 5-Minute Bacon Cheddar Ranch Coleslaw
Yes, this really comes together in five minutes!
Step 1: Make the Dressing
In a small bowl, whisk together the ranch dressing, mayonnaise, white vinegar, and black pepper until smooth.
Step 2: Add the slaw
Place the entire bag of tri-color coleslaw mix into a large mixing bowl with the dressing. Mix well.
Step 3: Bring on the Bacon and Cheese
Add the shredded cheddar and bacon crumbles. Toss everything together again until the goodies are distributed throughout the slaw.
Step 4: Chill
Cover the bowl and refrigerate for at least 30 minutes. You can eat this coleslaw immediately, but I think it's better after it has had a little time in the refrigerator.
Thirty minutes gives the cabbage a chance to pick up some of that ranch flavor while still maintaining plenty of crunch.
Give it another toss just before serving and taste for seasoning. If you'd like it creamier, add another small spoonful of ranch dressing.
Make It Pretty for the Table
If you're serving this at a cookout or taking photos, reserve a little cheddar and bacon before mixing everything together.
Once the slaw is in the serving bowl, scatter that extra cheese and bacon across the top. It immediately tells everyone what's hiding inside.
And really, has a little extra bacon ever hurt a bowl of coleslaw?
Why You'll Love This Easy Ranch Coleslaw
First, there's the obvious: it's ridiculously easy.
Using a bag of prepared tri-color coleslaw mix means there's almost no chopping involved. If you've got five minutes, you've got time to make this.
It's almost as easy as opening one of those bagged salad kits, but you get the satisfaction of putting the flavors together yourself.
And then there's the combination of flavors. Ranch and bacon are already natural partners, and sharp cheddar gives the slaw a little extra richness. The cabbage keeps the whole thing fresh and crunchy.
It's hearty enough to stand up to smoked and grilled meats without feeling heavy.
What to Serve with Bacon Ranch Coleslaw
This was made for backyard barbecue.
Try it alongside:
- Sliced smoked brisket
- Pulled pork
- Spatchcock chicken
- Grilled chicken
- Burgers
- Smoked or grilled sausage
- Ribs
And if you're feeling particularly committed to the theme, serve it with my Bacon Cheddar Ranch Focaccia.
The focaccia and this crunchy slaw would make terrific companions to just about anything coming off the grill or smoker.
Variations
Add More Carrots
Want even more crunch and color? Toss in some additional shredded carrots. They'll also add a touch of natural sweetness.
Make It Sweeter
If you're firmly in the Texas coleslaw should be sweet camp, add 1–2 teaspoons of granulated sugar to the dressing.
Start with one teaspoon, chill the slaw, and taste before adding more.
Add Green Onion
Thinly sliced green onions would add color and a mild onion flavor without overpowering the ranch.
Add a Little Heat
For a spicy version, add a pinch of cayenne or a finely diced jalapeño.
Use Fresh Bacon
Real bacon bits make this a genuine five-minute recipe, but freshly cooked and crumbled bacon will take it over the top if you've got some handy.
Storage
Store leftover bacon cheddar ranch coleslaw in an airtight container in the refrigerator.
It's best within 2–3 days.
The cabbage will gradually soften as it sits, so if you're making it ahead for a gathering, I'd make it the same day you plan to serve it.
I don't recommend freezing coleslaw. The cabbage and creamy dressing won't have the same texture once thawed.
Frequently Asked Questions
Absolutely. In fact, it benefits from a little refrigerator time. Make it a few hours before dinner and keep it covered and chilled until you're ready to serve.
Yes! That's what makes this recipe so fast. Use a ranch dressing you already know and like.
Of course. You'll need about 16 ounces of shredded cabbage and carrots to replace the bagged mix.
Not particularly. Unlike traditional Southern-style sweet coleslaw, this version leans into savory ranch, cheddar, and bacon flavors. If you prefer sweeter slaw, stir a teaspoon or two of sugar into the dressing.
Sure. After the coleslaw has chilled, give it a good stir. If you'd like it creamier or want more ranch flavor, add a little more dressing.
Final Thoughts
Sometimes the easiest recipes happen because you open the refrigerator and think, I've got to do something with that.
That's exactly how this Bacon Cheddar Ranch Coleslaw came about.
A bag of tri-color slaw needed to be used, I wanted something different from my usual coleslaw, and suddenly bacon-cheddar-ranch sounded like the obvious answer.
And I'm so glad it did.
It's creamy. It's tangy. It's smoky. It's cheesy.
And then there's that cabbage.
Crunch, crunch, crunch!
This one has all the convenience of a bagged salad mix but feels homemade because you're the one turning those simple ingredients into something special.
Five minutes to mix it up. Thirty minutes in the refrigerator while dinner cooks.
That's my kind of backyard side dish.
Thanks for Stopping By!
If you make this delicious coleslaw and love it, please leave a comment or review. And before you go, why not pin some photos to your Pinterest boards!
Bacon Cheddar Ranch Coleslaw
This easy bacon cheddar ranch coleslaw is creamy, crunchy, loaded with flavor, and ready to mix up in just five minutes.
Ingredients
- * 1 (16-ounce) bag tri-color coleslaw mix
- * ½ cup ranch dressing
- * ¼ cup mayonnaise
- * 1 teaspoon distilled white vinegar
- * ½ teaspoon black pepper
- * 1 cup shredded cheddar cheese
- * ¾ cup real bacon bits or cooked and crumbled bacon
Instructions
- Place the coleslaw mix in a large mixing bowl.
- In a small bowl, whisk together the ranch dressing, mayonnaise, vinegar, and black pepper until smooth.
- Pour the dressing over the coleslaw mix and toss until the cabbage is evenly coated.
- Add the shredded cheddar cheese and bacon crumbles.
- Toss again until everything is evenly distributed.
- Cover and refrigerate for at least 30 minutes before serving.
- Stir and taste after chilling. Add additional ranch dressing or black pepper if desired.
- Garnish with additional shredded cheddar and bacon before serving, if desired.
Notes
- Don't add salt initially. Ranch dressing, bacon, and cheddar all contribute plenty of salt.
- For a sweeter Southern-style variation, add 1–2 teaspoons granulated sugar.
- Add extra shredded carrots for even more color and crunch.
- For the prettiest presentation, reserve a little cheddar and bacon to scatter over the finished coleslaw.
- Store leftovers covered in the refrigerator for 2–3 days.
About the Cook
Janice Thompson is a Texas cook, baker, and longtime recipe developer who believes some of the best dishes are the ones that remind us of home. Her love for old-fashioned Southern cooking comes with plenty of memories attached—from Sunday dinners and church gatherings to the home-cooked meals she enjoyed around other families’ tables while attending Bible college in Tennessee. These days, Janice enjoys recreating those familiar comfort foods for Backyard Texas Grill, keeping them simple, approachable, and full of flavor—just like this old-fashioned baked macaroni and cheese. She also runs her own baking site: Out of the Box Baking.
