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Dill Pickle Coleslaw: Tangy, Creamy, Crunchy Recipe

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Dill Pickle Coleslaw is a bold and creamy side dish featuring crunchy cabbage, shredded carrots, and tangy dill pickles tossed in a zesty, flavorful dressing.

Ingredients

Scale
  • 6 cups green cabbage, finely shredded
  • 2 cups purple cabbage, shredded (optional)
  • 2 cups carrots, shredded
  • 1 1/2 cups dill pickles, finely chopped
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 3 tbsp pickle juice
  • 1 tbsp Dijon mustard
  • 1 tbsp apple cider vinegar
  • 1 tbsp fresh dill, chopped
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • Optional: 1–2 tsp sugar or honey for balance

Instructions

  1. In a large mixing bowl, combine shredded green cabbage, purple cabbage, and carrots.
  2. Finely chop dill pickles and add them to the bowl.
  3. In a separate bowl, whisk together mayonnaise, sour cream, pickle juice, Dijon mustard, vinegar, garlic powder, onion powder, salt, and pepper until smooth.
  4. Pour the dressing over the cabbage mixture.
  5. Toss thoroughly until all ingredients are evenly coated.
  6. Add fresh dill and mix again.
  7. Taste and adjust seasoning, adding sugar or more pickle juice if needed.
  8. Cover and refrigerate for at least 1–2 hours.
  9. Stir well before serving to redistribute the dressing.
  10. Serve chilled for best flavor and texture.

Notes

  • Use crisp, fresh cabbage for the best crunch.
  • Chill before serving to enhance flavor.
  • Adjust pickle juice to control tanginess.
  • Avoid overdressing to prevent sogginess.
  • Store in an airtight container for up to 3 days.
  • Use Greek yogurt for a lighter version.
  • Add jalapeños for a spicy variation.

Nutrition

Find it online: https://recipeeasily.com/dill-pickle-coleslaw/