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Dill Pickle Coleslaw: Tangy and Creamy Easy Recipe

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Dill pickle coleslaw is a creamy, crunchy, and tangy side dish made with fresh cabbage, carrots, and chopped dill pickles tossed in a zesty dressing, perfect for barbecues, picnics, and everyday meals.

  • Author: Emily
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 20 minutes (plus 1-2 hours chilling time)
  • Yield: 8 servings 1x
  • Method: Marinated (No-Cook)
  • Diet: Vegetarian

Ingredients

Scale
  • 6 cups green cabbage (finely shredded)
  • 1 cup purple cabbage (optional)
  • 1 1/2 cups carrots (shredded)
  • 1 1/2 cups dill pickles (finely chopped)
  • 2/3 cup mayonnaise
  • 1/3 cup sour cream
  • 1/4 cup pickle juice
  • 2 tablespoons apple cider vinegar
  • 1 to 2 tablespoons granulated sugar
  • 2 tablespoons fresh dill (chopped)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon celery seeds (optional)
  • Salt to taste
  • Black pepper to taste
  • 1/4 cup red onion (finely chopped, optional)
  • 1/4 cup green onions (optional)

Instructions

  1. Finely shred the green and purple cabbage, shred the carrots, and chop the dill pickles into small pieces.
  2. Place the cabbage and carrots in a large bowl and pat dry if needed to remove excess moisture.
  3. Add chopped pickles, red onion, and green onions to the bowl and toss lightly.
  4. In a separate bowl, whisk together mayonnaise, sour cream, pickle juice, and apple cider vinegar until smooth.
  5. Add sugar, fresh dill, garlic powder, onion powder, celery seeds, salt, and pepper to the dressing and mix well.
  6. Taste and adjust seasoning by adding more pickle juice for tang or sugar for balance.
  7. Pour the dressing over the cabbage mixture gradually, tossing until evenly coated.
  8. Mix thoroughly but gently to keep the cabbage crisp.
  9. Cover and refrigerate for at least 1 to 2 hours to allow flavors to develop.
  10. Stir well before serving and adjust seasoning if necessary.
  11. Serve chilled as a side dish or topping for sandwiches and burgers.

Notes

  • Use fresh, crisp cabbage for the best texture and crunch.
  • Refrigerated dill pickles provide better flavor than shelf-stable ones.
  • Do not add too much pickle juice to avoid a watery consistency.
  • Chilling the coleslaw enhances flavor and texture significantly.
  • For a lighter version, substitute Greek yogurt for mayonnaise or sour cream.
  • Drain excess liquid before serving if needed.
  • This dish tastes even better after a few hours or overnight in the fridge.
  • Adjust sugar and vinegar to suit your taste preference.
  • Store leftovers in an airtight container for up to 3 to 4 days.
  • A pinch of paprika or a dash of hot sauce can add extra flavor if desired.

Nutrition

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