Description
A crunchy, tangy coleslaw with dill pickles and fresh dill, tossed in a creamy pickle‑juice dressing—ideal for BBQs, burgers, tacos, or any meal craving an extra burst of pickle flavor.
Ingredients
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
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)
Instructions
- In a small bowl, whisk together mayonnaise (or yogurt), pickle juice, Dijon mustard, garlic powder, onion powder, black pepper, and salt until smooth.
- In a large bowl, combine coleslaw mix, chopped pickles, fresh (or dried) dill, and red onion.
- Pour the dressing over the slaw and toss well to combine.
- Refrigerate for at least 30 minutes to allow flavors to meld. Garnish with extra pickles or dill if desired.
Notes
Use Greek yogurt for a lighter option.
Best served chilled for maximum crunch.
Add jalapeño or hot sauce for a spicy kick.
Coleslaw may soften slightly if made ahead—refresh with a bit of extra pickle juice before serving.
Store in an airtight container in the fridge for up to 3–4 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 3g
- Sodium: 480mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 10mg
