Pickle Coleslaw
Tangy, creamy, and briny in all the right ways, this dill pickle coleslaw skips the sugar and brings serious flavor. Made with a vinegar-forward pickle juice dressing and simple shredded veggies, it’s the perfect no-fuss slaw for pulled pork, barbecue beef, or any summer gathering.
Servings: 6
Calories: 61kcal
Ingredients
- 5 cups cabbage shredded, any color
- 1 ½ cup 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.
- 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.
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.
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