The perfect dish to pair with your summer vegan bbq! This buttermilk ranch is amazing by itself, but when you pour it over a rainbow of fresh veggies, your kids are sure to gobble it up!
Vegan Buttermilk Ranch
In a large bowl, combine:
- 1/4 cup plain soy milk
- 2 Tbsp Apple cider vinegar
- 2 Tbsp Penzey’s Buttermilk Ranch Dressing base
Allow to sit 5 minutes, then whisk in:
- 1/4 cup vegan mayonnaise
Keep refrigerated for up to a week.
Rainbow Chopped Salad
Chop into matchstick size pieces:
- 4 Radishes
- 1 carrot
- 1/4 cup red cabbage
- 1/4 cup green cabbage
- 1/8 cup white onion
- 1 small cucumber
Toss in vegan Buttermilk Ranch. Store in refrigerator until ready to serve.
