Chipotle Ranch Cabbage Salad with Carrots, Cucumbers & Pepitas
This crunchy chipotle ranch cabbage salad combines red and green cabbage, carrots, cucumbers, and toasted pepitas with a smoky chipotle ranch dressing. A Southwest-inspired side dish that’s fresh, flavorful, and easy to make vegan, paleo, or Whole30.
6 servings
Ingredients
- 3 cups shredded green cabbage
- 2 cups shredded red cabbage
- 2 medium carrots julienned or shredded
- 1 English cucumber thinly sliced
- 1/2 cup toasted pepitas pumpkin seeds
- 1/2 –3/4 cup chipotle ranch dressing see my recipe here
- Salt and freshly ground black pepper to taste
- Optional: 1 avocado diced
- Optional: 1/2 cup black beans or grilled corn for a heartier salad
Instructions
- Prepare the vegetables: shred the cabbage, julienne the carrots, and thinly slice the cucumber.
- In a large bowl, combine the cabbages, carrots, cucumbers, and toasted pepitas.
- Pour in 1/2 cup of chipotle ranch dressing and toss to coat. Add more dressing if desired.
- Season with salt and black pepper. Fold in optional avocado, beans, or corn if using.
- Chill for at least 15 minutes before serving to allow flavors to meld. Serve cold.
Notes
Storage: Best eaten the same day for maximum crunch. Leftovers keep in the fridge up to 2 days.
Make it vegan: Use vegan mayo and yogurt in the chipotle ranch dressing.
Make it Whole30/Paleo: Use compliant mayo and skip yogurt, or sub with coconut yogurt.
Serving ideas: Perfect as a chipotle slaw for tacos, a side for BBQ, or a fresh topping for burgers.
Tip: Toast pepitas in a dry skillet until they pop for extra flavor.
Make it vegan: Use vegan mayo and yogurt in the chipotle ranch dressing.
Make it Whole30/Paleo: Use compliant mayo and skip yogurt, or sub with coconut yogurt.
Serving ideas: Perfect as a chipotle slaw for tacos, a side for BBQ, or a fresh topping for burgers.
Tip: Toast pepitas in a dry skillet until they pop for extra flavor.