Dill Pickle Coleslaw

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.

Course Side Dishes

Cuisine American

Keyword Dill Pickle Coleslaw

Prep Time 10

Total Time 10

Servings servings

Calories 82kcal

Author Bon Appeteach

Ingredients

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

Instructions

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.

Notes

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.

Nutrition