Easy Dill Pickle Coleslaw Recipe

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This crunchy coleslaw is a fun twist on a classic, mixing shredded cabbage, carrots, and tangy dill pickles. It’s fresh, zesty, and super easy to whip up in no time!

Honestly, this coleslaw pairs perfectly with any summer BBQ. I love making it ahead of time—let those flavors mingle while I get the grill going! 🌭

Key Ingredients & Substitutions

Coleslaw Mix: The pre-packaged coleslaw mix makes life easy! If you prefer, you can shred your own cabbage and carrots. Green cabbage adds crunch, while purple cabbage gives a pop of color. Feel free to add other veggies like bell peppers or radishes for extra flavor.

Dill Pickles: Dill pickles are key for that tangy taste. If you’re out of dill pickles, you can substitute with bread and butter pickles for a sweeter touch, or even use pickled jalapeños for some heat!

Mayonnaise: While I used mayonnaise for creaminess, Greek yogurt is a great low-fat substitute if you want something lighter. You might want to add a touch more pickle juice or vinegar for extra zing.

Apple Cider Vinegar: This adds acidity to balance the richness of the mayo. If you don’t have it, white vinegar or lemon juice works as great alternatives. Just adjust the amount to taste!

How Do You Make Sure the Cabbage Stays Crunchy?

A common concern when making coleslaw is keeping it crunchy. To avoid soggy cabbage, after mixing the coleslaw, be sure to let it sit in the fridge for just long enough to blend flavors—at least 30 minutes, but no longer than a few hours. This way, the veggies will stay crisp without absorbing too much dressing.

  • Mix everything in a large bowl, but keep the dressing separate until you’re ready to serve.
  • After mixing, refrigerate it covered, so the cabbage stays fresh and crunchy.
  • Just before serving, give it a good toss; if it seems wet, add a bit more cabbage or a sprinkle of sugar to balance it.

This way, you get to enjoy a coleslaw that keeps that delightful crunch! Enjoy your coleslaw with all your summer favorites!

Easy Dill Pickle Coleslaw Recipe

Easy Dill Pickle Coleslaw

Ingredients You’ll Need:

  • 1 (14 oz) package coleslaw mix (shredded green and purple cabbage, carrots)
  • 1/2 cup dill pickles, finely chopped (plus 1-2 whole pickles for garnish if desired)
  • 1/2 cup mayonnaise
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon pickle juice (from the pickle jar)
  • 1 teaspoon sugar
  • 1/2 teaspoon dried dill weed
  • 1/4 teaspoon garlic powder
  • Salt and pepper to taste

How Much Time Will You Need?

This recipe takes about 10 minutes of prep time, plus an additional 30 minutes of chilling time in the fridge. That means you can have a refreshing side dish ready in just under an hour!

Step-by-Step Instructions:

1. Combine the Base Ingredients:

In a large mixing bowl, add your coleslaw mix and finely chopped dill pickles. Stir them together to distribute the pickles evenly throughout the cabbage and carrot mix.

2. Make the Dressing:

In a smaller bowl, whisk together the mayonnaise, apple cider vinegar, pickle juice, sugar, dried dill, garlic powder, salt, and pepper. Keep whisking until everything is nice and smooth—this dressing is what gives the coleslaw its delicious flavor!

3. Mix It All Together:

Pour the dressing over the coleslaw mixture. Gently toss everything together so that the cabbage and carrots are well-coated in the dressing. Be careful not to mush the veggies; you want them to stay nice and crunchy!

4. Chill and Allow Flavors to Meld:

Cover your bowl with plastic wrap or a lid and refrigerate for at least 30 minutes. This will allow the flavors to mingle and the cabbage to soften just a little bit—not too much, though, as we want to keep that crunch!

5. Serve and Enjoy:

Before serving, give the coleslaw a good stir. If you’d like, you can garnish with whole dill pickles on top for a fun presentation. Enjoy this coleslaw chilled, paired with your favorite grilled dishes or as a delightful side dish at any gathering!

Enjoy this easy, tangy, and crunchy dill pickle coleslaw at your next cookout or potluck!

Easy Dill Pickle Coleslaw Recipe

FAQ for Easy Dill Pickle Coleslaw

Can I Use Fresh Vegetables Instead of Coleslaw Mix?

Absolutely! If you prefer fresh vegetables, you can shred your own cabbage (both green and purple) and julienne carrots. Aim for about 6 cups total for a similar volume as the store-bought mix.

How Can I Make This Recipe Dairy-Free?

To keep this coleslaw dairy-free, simply substitute mayonnaise with a plant-based version made from ingredients like soy, avocado, or coconut. Adjust seasoning to taste since dairy-free mayo can vary in flavor.

Can I Make This Coleslaw in Advance?

Yes! You can prepare the coleslaw up to a day in advance. Just keep it in the fridge, allowing it to marinate. This can enhance the flavors, but be mindful not to leave it too long to prevent the cabbage from becoming too soggy.

What’s the Best Way to Store Leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop, but be aware that the cabbage may lose some crunch over time. If it gets too watery, just drain a little liquid before serving again.

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