If you love pickles, then this easy to make dill pickle infused coleslaw recipe is the perfect side dish packed with crispy crunchy cabbage, pickled veggies, and lots of fresh dill.
I am 100% obsessed with pickles. They’re the perfect crunchy, salty, low carb snack that I have always craved. Not only do I love pickles, but I also love the pickle juice too and love to use it in a variety of ways.
Whether it’s using it to brine chicken, make these crispy pickle brined pork chops, or in this case into a coleslaw, I am here for it! This recipe is simple to prepare ahead of time, can be made quickly with some easy store-bought ingredients, and is a great way to make a vegetable side that has no added sugar too.
While this isn’t a traditional coleslaw, it’s just as easy, and frankly better tasting (in my opinion). Grab the helpful recipe tips and techniques below or find the full recipe at the bottom of the page. Let’s dive in!
- Knife and cutting board
- Large Bowl
- Small Bowl
- Rubber Spatula
Homemade coleslaw is a versatile, quick and easy side dish. Below are some commonly asked questions to help guide you through the recipe and help it fit your dietary lifestyle.
Do pickles go in slaw?
A traditional coleslaw does not typically contain pickles. Usually, it’s a mix of shredded cabbage (both green and red cabbage), thinly sliced carrots, and a mayo or apple cider vinegar-based dressing. There are a variety of approaches to recreating this recipe to fit different flavor profiles too. I’ve even made a spicy Cajun coleslaw recipe!
Is coleslaw keto friendly?
Coleslaw can be very keto friendly when made sugar free. Not all traditional coleslaw recipes would contain sugar, but some do. If you are ever trying to substitute with sugar, try a low carb sweetener like allulose or monk fruit.
Because this is a dill pickle based coleslaw, any form of sweetener would be off putting to the flavor profile. I also opted to sub traditional vinegars for the pickle brine (which is already vinegar based) for acidity and to amplify the dill pickle flavor overall.
Cabbage itself is also very low carb and fits well on a keto diet. A serving of cabbage is roughly 3 net carbs for a one cup serving.
- Shredded Cabbage: Buy a bag of pre-shredded or shred your own.
- Celery: Small dice, adds some crunch!
- Carrots: Thinly sliced carrots (julienne cut) work well here. You can slice your own or buy pre-shredded carrots as well.
- Pickled Red Onions: I like tang of a pickled onion. You can make these so easily by following this recipe for pickled onions here or just add some red onion in on its own.
- Dill Pickles: Use any brand or style pickle you prefer! I like smaller pickles because they tend to be crunchier and have a nice texture.
- Fresh Dill: You can substitute with dried dill if you prefer. I really think fresh dill makes a huge difference in the flavor however.
- Pickle Juice: Reserve some of the juice from the jar.
- Mayo: Use whatever mayo you prefer (you can use avocado based too to make this whole30 friendly).
- Salt and Pepper
Slice your vegetables per the directions and combine them altogether into a large mixing bowl!
Tips for shredding cabbage:
Sometimes I find the quality of pre-shredded cabbage to be poor. If you opt to use a head of cabbage and shred it yourself, here a few tips to help with this process:
- Peeler- Try shredding the cabbage with your peeler. This actually works really fast and keeps the size and shape consistent.
- Knife- Shred by hand with a knife by slicing the cabbage in half and laying flat. Slice thinly along the edge as needed.
- Food Processor- Some food processors have attachments for shredding.
- Mandolin- Shred carefully with a mandolin for even and precise cuts
Dill pickle coleslaw dressing:
The dressing base for this recipe is super simple and can be adjusted to taste. To a bowl, whisk together your preferred mayo, the dill pickle juice, and season with a little salt and some fresh ground pepper.
Whisk until it is full combined and fold it into the cabbage mixture in your larger bowl. This can be prepared several days ahead of time but I find with in 1-2 two days is best overall.
Garnish the bowl with slice pickles and extra fresh dill if desired. Store in your fridge for up to 7 day and stir before serving to help redistribute any dressing on the bottom.
If you like this BBQ side dish, check out these other popular favorites:
- Spicy Cajun Coleslaw
- Shredded Brussels Sprout Slaw
- Smoked Cauliflower Mac and Cheese
- Grilled Lemon Pepper Parmesan Sprouts
- Spicy Cumin Roasted Sweet Potatoes
- 6 cups Shredded Cabbage
- 1/2 cup Diced Celery
- 1/2 cup Shredded Carrots
- 1/2 cup Pickled Red Onion
- 1 cup Diced Dill Pickles
- 1/4 cup Fresh Dill, minced
- 1/3 cup Pickle Juice
- 1/2 cup Mayo
- 2 Garlic Cloves, minced
- Salt and Pepper (to taste)
- In a large mixing bowl, combine the shredded cabbage, carrots, celery, red onion, diced pickles, and fresh minced dill.
- Fold everything together so it's mixed well.
- In a separate bowl, whisk together the pickle juice, mayo, garlic, salt, and pepper. If you prefer it slightly thinner, add more pickle juice.
- Toss the slaw dressing into the bowl of veggies and fold and mix until everything is coated. Chill it for a few hours for best results. Store in the fridge a day or two ahead of time and toss well again before serving.
Need to pickle onions? Slice a red onion into thin pieces and add it to a bowl. Cover with 1:2 ratio of water to apple cider vinegar and add a 1/2 tsp. of salt. Let them sit in the fridge to pickle as long as desired.