Crunchy, creamy, tangy, and packed with dill pickles in every bite—this slaw is the ultimate mash-up. If traditional coleslaw and my pickle de gallo had a delicious little love child, this would be it. Serve it at your next cookout, taco night, or straight from the bowl with a fork. No judgment here.
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In this delightful summer side, dill pickle juice takes the place of vinegar. And while most people serve vinegar slaw with pulled pork, I like this one with my crockpot shredded barbecue beef. But my Carolina chicken is a close second.
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📖Why My Recipe Works
- It’s bold, briny, and totally unexpected... in the best way. My recipe features diced pickles, a bright vinegar-forward dressing and simple veggies. Made without sugar, this slaw recipe brings the flavor.
🧾Ingredient Notes
- Veggies- I prefer to use a mix of green and purple cabbage, plus a few carrots. You can use a bagged mix. Or add thinly sliced kale for more color.
- Pickles- I use dill pickles (or relish in a pinch) because they are so tangy. You will need the pickle juice and the pickles themselves. If you prefer a sweet pickle (or even a hot and spicy pickle), you can use that for your own twist.
- Mayonnaise- Vegan or regular mayo. Do not use a sandwich spread like Miracle Whip.
- Mustard- Dijon is your best be,t but you can use yellow or grainy mustard in a pinch.
- Optional Add Ins- I like to keep this recipe basic, but you can add fresh dill or up to a teaspoon of celery seed.
⏲️How to Make Pickle Slaw
- This simple dressing can be whisked together, no blender needed.
- Gently toss together the veggies and dressing.
👩🏻🍳 Expert Tips
- To help you get extra-thin slices on your cabbage, try a mandolin or the slicing disc on a food processor.
- Slaw soaks up more than you expect, and overdressing leads to soggy slaw. Go light and add more just before serving. I use this trick for my old fashioned potato salad!
- Coleslaw tastes better after it sits for 30 minutes to a few hours.
More Coleslaw Recipes
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📖 Recipe Card
Pickle Coleslaw
Ingredients
- 5 cups cabbage shredded, any color
- 1 ½ cups carrots shredded
- ¼ cup diced dill pickles
- 2 tablespoons pickle brine
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- Pinch kosher salt
Instructions
- In a small bowl, whisk the pickle brine, mayonnaise, and Dijon mustard. Salt and pepper to taste.2 tablespoons pickle brine, 2 tablespoons mayonnaise, 1 teaspoon Dijon mustard, Pinch kosher salt
- To a large bowl, add the coleslaw mix and chopped dill pickles. Pour the dressing mixture over the coleslaw and pickle mix and toss well. Let this sit for 10 to 15 minutes before serving.5 cups cabbage, ¼ cup diced dill pickles, 1 ½ cups carrots
Notes
- Substitute one 14-oz bagged slaw mix for the carrots and cabbage.
- For photos, I made the pickles dice larger, I suggest you actually cut them smaller, about a ¼ inch dice.
🌡️Make Ahead and Leftovers
- This slaw gets better with time. I suggest making it a few hours before you plan to serve.
- Properly stored in an airtight container, this slaw will keep for 3 to 5 days in the fridge.
Equipment
Nutrition
Common Recipe Questions
Dill pickles work best here. You can use refrigerated deli-style pickles for a crunchier texture. I used pickle spears as they are a little easier to cut and control the size you chop.
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