This amazingly flavorful salad gives the full experience of a sauce-laden bbq sandwich, but without all of the extra bread (or the mess). Resting on a bed of hearty mixed greens and drizzled with a from-scratch buttermilk-ranch dressing, this salad is a bright and fresh cookout alternative that just might be the bbq experience that beats them all. 

Recipe by MyRecipes July 2016


Credit: Alison Miksch, Food Styling: Blakeslee Giles, Prop Styling: Audrey Davis

Recipe Summary

4 hrs 45 mins
45 mins
Serves 4-6 (serving size: 1/2 cup pork, 3/4 cup coleslaw, 1/2 cup french fries)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450°F. Combine water, vinegar, sugar, salt, mustard seed, coriander seed, and peppercorns in a saucepan; bring to a boil over high heat, stirring occasionally. Remove from heat. Pour over cucumbers in a large heat-proof bowl; let sit for 10 minutes, or until cucumbers soften. Refrigerate for up to 1 month. Chill at least 4 hours before serving. 

  • Toss bread pieces, oil, salt, and pepper in a large bowl. Spread in an even layer on a rimmed baking sheet and bake in preheated oven until golden and crisp, about 10 minutes, stirring halfway through. Let cool completely, about 30 minutes.

  • Combine buttermilk, mayonnaise, sour cream, parsley, chives, mustard, salt, garlic, and pepper in a small bowl. Refrigerate until ready to use.

  • Bake French fries in preheated oven on a rimmed baking sheet according to package directions. Set aside.

  • Toss lettuce and coleslaw mix in a large bowl with 6 tablespoons ranch dressing. Divide amongst 4 plates. Top with pork, croutons, french fries, and pickles. Drizzle with BBQ sauce and more ranch.