Introduction

Dill Pickle Coleslaw is a tangy and creamy twist on a classic side dish. With the crunch of fresh coleslaw mix and the bright flavor of dill pickles, this salad is perfect for barbecues, picnics, or as a refreshing complement to any meal.

A large white bowl filled with a creamy coleslaw salad sits on a white marbled surface. The salad has finely shredded pale green cabbage as the main layer, mixed with thin orange carrot strips, small red onion shreds, and small green pickle pieces scattered throughout. The salad looks moist and creamy, with a soft texture from the dressing that lightly coats all the ingredients. The bowl is full, showing the salad piled high with a slightly uneven, natural surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 (16-ounce) package coleslaw mix
1/2 sweet onion, finely diced
1 cup finely chopped dill pickles
1 cup mayo
2 tablespoons pickle juice
1 teaspoon dried dill
1/2 teaspoon garlic powder
1/2 teaspoon salt (or more to taste)

Instructions

Step 1: In a large bowl, make the dressing by combining the diced onion, chopped dill pickles, mayo, pickle juice, dried dill, garlic powder, and salt. Mix well until smooth.
Step 2: Add the coleslaw mix to the bowl and toss everything together until the vegetables are evenly coated with the dressing.
Step 3: Cover the bowl and refrigerate the coleslaw for at least 2 hours. This resting time allows the flavors to meld and the slaw to chill.
Step 4: Before serving, taste and adjust the salt if necessary. Serve cold as a delicious side dish.

Tips & Variations

For extra crunch, add some chopped celery or shredded carrots to the mix.
Use Greek yogurt instead of mayo for a lighter, tangier dressing.
Add a pinch of cayenne pepper for a subtle spicy kick.
If you prefer fresh herbs, substitute dried dill with fresh chopped dill for a brighter flavor.

Storage

Store the coleslaw in an airtight container in the refrigerator for up to 3 days. Give it a quick stir before serving again. Because of the mayo and fresh vegetables, it’s best eaten within a few days for optimal freshness. Leftover coleslaw can be enjoyed cold or at room temperature.

How to Serve

A close-up view of a white bowl filled with creamy coleslaw, showing three layers of ingredients mixed together: shredded light green cabbage, thin orange carrot strips, and small pieces of dark green pickles, with occasional bits of purple cabbage and red pepper scattered throughout; a wooden spoon is partially inserted on the right side, lifting a portion of the coleslaw. The bowl is set on a white marbled surface with a green and white striped cloth partially visible underneath. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this coleslaw ahead of time?

Yes, making it a few hours or even a day ahead helps the flavors develop and blend. Just be sure to keep it refrigerated and stir before serving.

What if I don’t have pickle juice?

If you don’t have pickle juice, you can substitute it with a small amount of white vinegar mixed with a pinch of sugar and salt to mimic the pickle’s tangy flavor.

Dill Pickle Coleslaw Recipe

Print Recipe

★★★★★

4.7 from 712 reviews

This Dill Pickle Coleslaw is a tangy, creamy twist on traditional coleslaw, featuring crisp cabbage, sweet onion, and chopped dill pickles dressed in a zesty mayonnaise and pickle juice dressing. Perfect as a refreshing side for BBQs, sandwiches, or as a unique salad option.

Author: Marco
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 2 hours 10 minutes
Yield: 6 servings 1x
Category: Salad
Method: No-Cook
Cuisine: American

Ingredients

Scale

Vegetables

1 (16-ounce) package coleslaw mix
1/2 sweet onion, finely diced
1 cup finely chopped dill pickles

Dressing

1 cup mayonnaise
2 tablespoons pickle juice
1 teaspoon dried dill
1/2 teaspoon garlic powder
1/2 teaspoon salt (or more to taste)

Instructions

Prepare the dressing: In a large bowl, combine finely diced sweet onion, chopped dill pickles, mayonnaise, pickle juice, dried dill, garlic powder, and salt. Mix thoroughly until all ingredients are well incorporated to form a creamy and tangy dressing.
Add coleslaw mix: Add the coleslaw mix to the bowl with the dressing. Toss everything together gently but thoroughly to ensure the cabbage and other veggies are evenly coated with the flavorful dressing.
Refrigerate to meld flavors: Cover the bowl with plastic wrap or a lid, and refrigerate for at least 2 hours. This resting time allows the flavors to meld and the cabbage to absorb the tangy dressing fully.
Final seasoning and serve: Before serving, taste the coleslaw and adjust seasoning by adding more salt if necessary. Serve chilled as a perfect side dish for your meals.