This dill pickle coleslaw is a quick and easy summer side dish that any pickle lover will love. Perfect for cookouts or BBQs!
If you've known me half a second, you'll know that us Sinful Nutritioners like to stick to the four main food groups - Peanuts, peanut butter, salads, and PICKLES. Generally, not all at once, but most definitely on a daily basis. And this is what brought us here, finding any which way to add one of the food groups to all things possible.
What makes this pickle slaw delicious and healthy
- dill pickle juice
- olive oil
- dried dill
- garlic powder
- salt
- Dijon mustard
- shredded coleslaw mix
- chopped dill pickles
How to make this dill pickle coleslaw
In a large bowl, whisk together ⅓ cup dill pickle juice, 1 tablespoon olive oil, 1 teaspoon dried dill, 1 teaspoon garlic powder, ¼ teaspoon salt, and 1 teaspoon Dijon mustard. Stir in 1, 14 ounce bag of shredded coleslaw mix, and ½ cup chopped dill pickles (about 4 spears).
Refrigerate slaw for at least 30 minutes, or overnight before enjoying.
Pro Tips
- For more intense dill or garlic flavor, use 1 tablespoon chopped fresh dill, and 1 clove of minced garlic in place of dried.
- Make a double batch of dressing & use half for salads! Or make a batch of this Dill Pickle Vinaigrette to use for both.
- The flavor is best when allowed to sit overnight, but refrigerate at least 30 minutes to an hour if you can't wait that long.
FAQs
How long does this pickle slaw keep?
In a lidded container in the fridge, this slaw will keep up to 4 days.
Can I make this with other kinds of pickles?
Be my guest. If you go for bread and butter, feel free to add a spoonful of sugar to the mix to give it that extra and tangy flavor.
Can you freeze it?
I haven't tried freezing this slaw yet, but feel that the texture would be significantly compromised if frozen and thawed. The best quality is when enjoyed the day after preparing.
Money Saving Tips for this Dill Pickle Coleslaw
Buy in bulk. If you're a dill pickle lover like me, buying the big jar won't go to waste. You can purchase bigger, or bulk sizes in items you use often such as salt, oil, or dried dill for a more cost effective option.
Shred your own. This one's personal preference. Personally, I will spend a little more to buy the pre-shredded coleslaw mix, but can be more cost effective to shred your own cabbage and carrots if desired.
more pickle recipes:
Dill Pickle Vinaigrette Dressing
Creamy Dill Pickle Dressing
Dill Pickle Baked French Fries
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Mayo-Free Dill Pickle Coleslaw
- Total Time: 5 minutes
- Yield: 6 servings 1x
- Diet: Vegan
Description
This dill pickle coleslaw is a quick and easy summer side dish that any pickle lover will love. Perfect for cookouts or BBQs!Â
Ingredients
- â…“ cup dill pickle juice
- 1 ½ tablespoons olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon dried dill
- ¼ teaspoon salt
- 1 (14 ounce) bag coleslaw mix
- ½ cup chopped dill pickles (about 4 spears)
Instructions
- In a large mixing bowl, whisk together pickle juice, oil, mustard, garlic powder, dried dill, and salt.
- Stir in coleslaw mix and chopped pickles until combined.
- Refrigerate at least 30 minutes to an hour, or preferably overnight before serving.
Notes
*nutrition information is estimated
- Prep Time: 5 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: â…™th of recipe
- Calories: 44
- Sugar: 1
- Sodium: 452
- Fat: 3.5
- Saturated Fat: 0.5
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 2.5
- Fiber: 1
- Protein: 0.5
- Cholesterol: 0
Diane Cooper
An easy breezy summery dish!
Thanks Emily😎
Colleen
Made this exactly as directed, and it was delicious. Not as sharp as the ACV slaw I usually make; we had local dill pickles, and I could tell that the taste would vary greatly depending on the pickle brine you use. It was a hit in our house, and we will make it again! I might even experiment with some other pickled vegetables, like carrots or green beans.