Why You’ll Love This Recipe

Fresh, zesty flavor from both dill pickles and pickle juice makes this slaw stand out.
Creamy yet light, especially if you swap mayo for Greek yogurt.
Quick and easy to prepare in just a few minutes, then refrigerate.
Perfect for many occasions, whether it’s a summer cookout or a weekday dinner.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 cups coleslaw mix (or shredded cabbage and carrots)
½ cup dill pickles, finely chopped
¼ cup fresh dill, chopped (or 1 tsp dried dill)
¼ cup red onion, finely chopped

Dressing

½ cup mayonnaise (or Greek yogurt for a lighter version)
3 tbsp pickle juice (from your favorite dill pickles)
1 tbsp Dijon mustard
½ tsp garlic powder
½ tsp onion powder
½ tsp black pepper
½ tsp salt (adjust to taste)

Directions

Make the Dressing: In a small bowl, whisk together mayonnaise (or yogurt), pickle juice, Dijon mustard, garlic powder, onion powder, black pepper, and salt until smooth.
Toss the Slaw: In a large bowl, combine coleslaw mix, chopped pickles, fresh (or dried) dill, and red onion.
Coat & Mix: Pour the dressing over the slaw and toss well to combine.
Chill & Serve: Refrigerate for at least 30 minutes to allow flavors to meld. Garnish with extra pickles or dill if desired.

Servings and timing

Serves: 6
Active prep time: about 10 minutes
Chilling time: minimum 30 minutes
Total time: around 40 minutes

Variations

Lighter version: Use Greek yogurt or a 50/50 mayo‑yogurt blend.
Extra crunch: Add thinly sliced radishes or bell peppers.
Spicy twist: Mix in a finely chopped jalapeño or a dash of hot sauce.
Herb swap: Try fresh parsley or cilantro instead of dill.
Vegan option: Substitute vegan mayo and use nondairy yogurt.

storage/reheating

Storage: Store in an airtight container in the fridge for up to 3–4 days.
Prevent sogginess: Keep an extra splash of pickle juice in the container to refresh the slaw before serving.
Note: Coleslaw is best enjoyed cold and doesn’t require reheating.

FAQs

1. Can I make this ahead of time?

Yes—prepare it up to a day ahead. Keep refrigerated and give it a quick stir before serving.

2. Will it get soggy if I store it overnight?

The cabbage may soften slightly. To keep it crisp, drain excess liquid and toss again with a bit of extra pickle juice.

3. Can I use sugar in the dressing?

You can add a teaspoon of sugar or honey if you prefer a slightly sweeter slaw, though the pickles usually keep the tang well‑balanced.

4. What type of pickles should I use?

Dill pickles (either whole or spears) work best for their tangy flavor. Bread‑and‑butter pickles will turn it sweeter.

5. Can I use bagged coleslaw mix?

Absolutely—bagged coleslaw mix of cabbage and carrots is a convenient and fine choice.

6. Is this keto‑friendly?

Yes, it’s low in carbs—especially if you use mayonnaise and omit sugary pickles.

7. Can I add other veggies?

Yes—celery, bell peppers, or even a small amount of shredded apple would be lovely.

8. Can this feed a crowd?

Sure—simply double or triple the ingredients and use a larger bowl or container.

9. Can I make it dairy‑free?

Yes—use plain nondairy yogurt or stick to mayo to keep it dairy‑free.

10. Can I freeze the slaw?

Freezing isn’t recommended; the cabbage’s texture will suffer once thawed.

Conclusion

This dill pickle coleslaw is a bright, crunchy, and flavorful twist on classic coleslaw—easy to make, customizable, and the perfect partner for your summer meals or casual dinners. Serve it chilled for maximum crunch and let those pickle tangs shine!