If you are a pickle lover, then this will be your absolute favorite coleslaw. Luckily, this recipe for dill pickle coleslaw makes a big batch. Crunchy and creamy with a salty punch from dill pickles, this is a fun revamp of a summertime staple.
I love the colors in this salad. Purple cabbage and bright orange carrots, the lovely fresh dill strewn throughout. The star in this dish is the pickles, though. They work beautifully with the creamy dressing and the sweet notes from the carrots. They bring on the salinity which elevates all the other ingredients.
Salt is essential to bringing out the flavor in food, but you can add saltiness to your dishes with other ingredients like soy sauce or tamari, cheese, pickles, capers. All of these ingredients bring a salty oomph to your food.
When you are composing salads this summer, and I suspect in the coming weeks we will be doing a lot of picnicking, barbequing and entertaining, think about balance and perhaps some unorthodox ingredients that can take your salad making to the next level. Peaches in your Caprese salad? Yes, go for it. Capers in your potato salad? Absolutely, bring it on. Oh, and be not afraid to veer off the instructions or recipes and add in those amazing surprise ingredients that a friend may bring as a gift from their garden or that your farmers' market may be featuring that week.
Let's Get Cooking!
INGREDIENTS and SUBSTITUTIONS:
Detailed measurements and ingredients can be found within the recipe card at the end of this post.
- Mayonnaise- Vegan mayonnaise would work just as well.
- Dill Pickles and their juice- This is a pickle coleslaw so I would not substitute.
- Green Cabbage- Kohlrabi or Jicama would work in coleslaw instead of cabbage.
- Red Cabbage- Radicchio would be a good alternative. It has crunch and a deep purple color.
- Carrot- The sweet vegetable is a lovely contrast. Red bell pepper could work but slice thinly.
- Fresh Dill- Cilantro would certainly work as a substitute.
TOOLS YOU WILL USE:
- Cutting Board
- Sharp Knife
- Measuring Cups and Measuring Spoons
- Box Grater
- A Large Bowl
- Shred the cabbages, carrots, and pickles either on a box grater or with a food processer. Place in a large bowl.
- Whisk mayonnaise, pickle juice, dry spices, and chopped dill in a small bowl.
- Pour mayo mixture over cabbage and fold until well combined. Taste and adjust seasoning.
- Decorate with sliced pickles and refrigerate until serving.
How to make coleslaw more interesting?
This is what this recipe is all about. The pickles both in the dressing and grated into the slaw are an exciting twist on your typical coleslaw. Here are some other additions that will take your boring coleslaw to new heights:
- Fresh Herbs- Cilantro, basil or mint are amazing flavor enhancers in a salad.
- Nuts- Pecans or other nuts can be a lovely addition to coleslaw.
- Lemon or Lime Juice- Brighten up your coleslaw dressing with a spritz of citrus.
- Buttermilk- Your coleslaw dressing will have a twang with the addition of buttermilk.
This coleslaw will store for up to five days in the refrigerator. Be sure to place the coleslaw in an airtight container and give it a good stir before serving again.
Do pickles go in slaw?
Absolutely. Pickles add texture to the salad and also a wonderful salty, briny flavor. Slaw is typically served with barbeque and pickles complement those flavors as well. Pickles work beautifully with the creamy dressing and the sweet notes from the carrots. They bring on the salinity which elevates all the other ingredients.
Is coleslaw healthy to eat?
Coleslaw is packed full of raw vegetables that are wonderful for your health. This salad is meant to be eaten as a side dish.
NUTRITION NERD CORNER 🤓
Is cabbage a healthy food?
Yes. Cabbage is packed with vitamin C and antioxidants. It is a wonderful source of fiber and has inflammatory properties. This vegetable is a great addition to a healthy diet.
DIETARY MODIFICATIONS FOR THIS RECIPE:
This recipe is gluten-free, vegetarian, and whole 30 compliant.
- Vegan – Substitute vegan mayonnaise to make this recipe vegan.
- Keto – Reduce the number of carrots in the recipe and choose pickles that do not contain sugar.
MORE SUMMER SIDE DISH RECIPES YOU WILL LOVE:
Pickle Potato Salad
Chickpeas Salad with Halloumi
Greek Crunch Salad
Salmon Farro Salad with Corn and Bacon
Thai Broccoli Salad with Peanut Dressing
I can’t wait for you to try this Pickle Coleslaw Recipe! When you make it, snap a photo and tag me on Instagram @abrapappa or use the hashtag #abraskitchen so I can feature your photo!
If you’ve tried this recipe, don’t forget to rate and leave a comment below. I love to hear from people who’ve made my recipes!
Dill Pickle Coleslaw
- 3/4 cup mayo
- 3 tbsp. pickle juice
- 1 tsp. garlic powder
- 1 tsp. celery salt
- 1/2 tsp. black pepper
- 6 cups green cabbage shredded
- 2 cups red cabbage shredded
- 1 cup carrots shredded (about 4 large carrots)
- 2 cups grated pickles (grated on a box grater), plus more to slice for topping
- 1/2 cup chopped fresh dill
- Shred red and green cabbage either by slicing thin with a knife or by using the thick slicing blade for the food processor. Place cabbage in a large bowl.
- Shred carrots either using a hand box grater or the shred blade on your food processor. Place carrots in the bowl with the cabbage.
- Grate pickles on a box grater and place them in the bowl. Add fresh chopped dill to the bowl.
- Whisk mayo, pickle juice, and dry spices in a separate bowl.
- Pour mayo mixture over cabbage mixture. Fold and stir to combine well. Taste and adjust seasonings if necessary. Place in refrigerator until ready to serve.
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