Dill Pickle Coleslaw is a bright, tangy twist on classic coleslaw that wakes up the palate with briny crunch from chopped dill pickles and a creamy, pickle-juice–kissed dressing. This easy slaw plays beautifully alongside grilled sandwiches and burgers, and it’s also a clever partner for a crispy dill pickle grilled cheese sandwich at lunchtime or a backyard picnic.
Why make this recipe
This Dill Pickle Coleslaw is a small change with a big payoff. It keeps the familiar creaminess of traditional coleslaw but swaps some of the usual sweetness for the bright tang of pickle juice and the savory crunch of dill pickles. That contrast makes it a standout side for rich mains—think pulled chicken, grilled meats, fried fish, or hearty vegetarian sandwiches.
It’s simple, fast, and forgiving. You can shred cabbage and carrots by hand or run them through a food processor. The dressing whips up in moments with everyday pantry items: mayonnaise, a splash of pickle juice, and a touch of sugar to balance the acidity. Because the flavors mellow and marry as the slaw chills, this is a great make-ahead dish for parties and weeknight dinners alike.
Beyond convenience, this slaw is adaptable. Swap plain mayo for a lighter base, add herbs or seeds for texture, or throw in extra veggies like thinly sliced red onion or bell pepper. It’s a flexible recipe that rewards small tweaks, so you’ll quickly find a version you love.
How to make Dill Pickle Coleslaw
Below is a clear, step-by-step guide to making this Dill Pickle Coleslaw exactly as the recipe intends: crisp cabbage, sweet carrots, and zesty pickles bound in a creamy dressing with just the right tang.
Ingredients
- 4 cups green cabbage, shredded
- 1 cup carrots, shredded
- 1 cup dill pickles, chopped
- 1/2 cup mayonnaise
- 1/4 cup pickle juice
- 1 tablespoon sugar
- Salt and pepper to taste
Ingredient notes: If you prefer a lighter dressing, substitute half the mayonnaise with plain Greek yogurt. For lower sodium, rinse the chopped pickles briefly and use low-sodium mayonnaise or reduce the pickle juice slightly. If you want a slightly sharper bite, swap white pickle juice for apple cider vinegar, but reduce the amount to taste.
Directions
- In a large bowl, combine the shredded cabbage, shredded carrots, and chopped dill pickles.
- In a separate bowl, whisk together the mayonnaise, pickle juice, and sugar until smooth.
- Pour the dressing over the cabbage mixture and toss until well coated.
- Season with salt and pepper to taste.
- Refrigerate for at least 1 hour before serving to allow flavors to meld.
Pro Tips for Success Dill Pickle Coleslaw
- Keep the crunch: Don’t over-salt early on. The pickles and pickle juice bring a lot of sodium, so taste after mixing and after chilling, then adjust. This helps the slaw stay crisp and balanced.
- Shred uniformly: Run cabbage and carrots through the shredder on a box grater, mandoline, or food processor for even texture. Uniform pieces make for a better mouthfeel and more consistent dressing coverage.
- Let it rest: Chilling for at least an hour softens the raw edge of cabbage and lets the sweet and sour notes blend. Overnight is fine and often better—the slaw can actually taste more cohesive the next day.
- Add crunch late: If you plan to stir in seeds (sunflower, pumpkin) or crispy onions, add them just before serving so they stay crunchy.
- Balance acidity and sweetness: If the dressing is too sharp from pickle juice, whisk in a little more sugar or a touch more mayo. If it’s too sweet, add a splash more pickle juice or a squeeze of lemon.
- Scale confidently: This recipe scales well. Double it for a crowd, but toss dressing and slaw together just before serving to avoid sogginess.
Flavor Variations Dill Pickle Coleslaw
- Mustard Kick: Stir 1–2 teaspoons of Dijon or whole-grain mustard into the dressing for a tangy, savory lift that pairs nicely with smoked meats.
- Herb Brightness: Mix in 1–2 tablespoons chopped fresh dill or chives. Fresh herbs amplify the pickle flavor and add a garden-fresh aroma.
- Creamy-Lite Swap: Replace half the mayonnaise with plain Greek yogurt for tang and creaminess with fewer calories. This also adds a pleasant protein boost.
- Spicy Twist: Add 1/2 teaspoon of hot sauce to the dressing or toss in thinly sliced jalapeño for a smoky, spicy edge that cuts through rich proteins.
- Crunch & Color: Fold in 1/2 cup thinly sliced red cabbage or chopped apple for extra color, sweetness, and crunch—apples, in particular, add a lovely contrast to the briny pickles.
Serving Suggestions Dill Pickle Coleslaw
This Dill Pickle Coleslaw shines as a side or topping. Serve it next to grilled sausages, roasted chicken, or crispy fish tacos for an instant bright contrast. Spoon it atop pulled turkey or smoked chicken for a cool, acidic balance. You can even use it as a sandwich topping—try it on burgers, hot dogs, or a grilled cheese for a crunchy, tangy bite.
For a picnic spread, pair the slaw with coleslaw-friendly mains and finger foods. It also complements salads that lean rich or creamy, acting like a palate cleanser between heavier bites. If you’re building a composed plate, add a simple grain (like quinoa or rice), a herb-forward protein, and a scoop of this slaw to complete a balanced meal.
If you’re making a themed lunch—say, a pickle-forward sandwich board—this slaw pairs especially well with tangy, melty items such as the cranberry apple coleslaw when you want to offer an alternative slaw option; the contrast of fruity and briny sides keeps guests coming back for more.
Storage and Freezing Instructions Dill Pickle Coleslaw
Short-term storage: Store the coleslaw in an airtight container in the refrigerator for up to 3–5 days. Stir well before serving; flavors continue to develop as it chills. If the slaw looks watery after sitting, drain off excess liquid and add a splash more mayonnaise to refresh the texture.
Make-ahead tips: Make the dressing separately and store it in the fridge for up to a week. Toss the dressing with the vegetables at the last minute to keep cabbage crunchy for events or potlucks.
Freezing: Avoid freezing this coleslaw. Mayonnaise and vegetables with high water content become watery and lose crispness when thawed. If you must prepare ahead for freezing, keep the shredded vegetables frozen and the dressing frozen separately, then thaw both and combine right before serving—expect a slightly softer texture than fresh.
Special note on take-to-work lunches: Pack dressing separately if possible, or bring the slaw in an insulated container so it stays cool. That helps maintain texture and keeps flavors fresh until lunchtime.
Nutrition Facts (Per Serving)
Serving size: about 1 cup (recipe yields roughly 6 servings)
- Calories: ~170 kcal
- Protein: ~1.3 g
- Carbohydrates: ~8.2 g
- Fat: ~15 g
- Fiber: ~2.2 g
- Sodium: ~500 mg
Nutrition estimates are approximate and will vary depending on the specific brands of mayonnaise and pickles you use, as well as how much salt you add. Choosing low-sodium pickles and mayo can significantly reduce the sodium count. Using light mayonnaise or substituting part of the mayo with Greek yogurt will lower calories and fat.
FAQ About Dill Pickle Coleslaw
What gives Dill Pickle Coleslaw its tangy flavor?
The tang comes primarily from the pickles and the pickle juice used in the dressing. Dill pickles are preserved in a brine of vinegar, salt, and dill, and those acidic, briny notes are what make the slaw pop. A small amount of sugar balances the acidity, while mayonnaise smooths out the sharp edges for a creamy finish.
Can I make Dill Pickle Coleslaw without mayonnaise?
Yes. You can substitute plain Greek yogurt for mayonnaise for a tangier, lower-fat dressing. Use a 1:1 swap or mix half yogurt and half mayonnaise to keep creaminess while cutting calories. For a dairy-free option, a neutral oil-based dressing with a bit of mustard and pickle juice can work, though the texture and flavor will be different.
How long should I refrigerate the slaw before serving?
Aim for at least one hour in the refrigerator to let flavors marry and cabbage soften slightly. If you have time, chilling it 3–4 hours or overnight enhances the taste even more. Just be aware that the longer it sits, the softer the vegetables become; stir and taste before serving to make any final seasoning adjustments.
Will this slaw become soggy if I make it ahead?
It can get softer over time because the pickle juice and dressing draw moisture from the cabbage and carrots. To keep crunch, toss the vegetables with just a portion of the dressing and add more right before serving, or store dressing separately and combine them when you’re ready to eat. Avoid freezing the prepared slaw, as thawing causes excess water and mushy texture.
Can I use other types of pickles?
Absolutely. Bread-and-butter pickles will give a sweeter slaw, while kosher or dill slices deliver that classic sour-briny profile. If you use sweeter pickles, reduce the added sugar in the dressing or taste and adjust as you go. Chopped cornichons (tiny French pickles) give a highly concentrated vinegar flavor that’s excellent if you love extra tang.
Is Dill Pickle Coleslaw healthy?
This slaw includes vegetables—cabbage and carrots—that provide fiber and vitamins. The trade-off is the mayonnaise, which adds calories and fat. You can make it lighter by substituting part or all of the mayonnaise with Greek yogurt or a lighter mayo. Also watch the sodium from pickles and pickle juice; choose low-sodium options if that’s a concern. Overall, served in reasonable portions, it’s a tasty way to add vegetables to a meal.
Final Thoughts
Dill Pickle Coleslaw is an easy, flavor-forward side that takes ordinary coleslaw to new heights with just a few pantry staples. It’s ideal for weeknight dinners, potlucks, and as a crunchy topping for sandwiches. With simple swaps—Greek yogurt for mayo, extra herbs, or a mustard kick—you can tailor the slaw to your taste or dietary needs. Make a batch, let it chill, and enjoy a slaw that balances creamy, sweet, and briny notes in every bite.
Print
Dill Pickle Coleslaw
- Total Time: 75 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A bright, tangy twist on classic coleslaw with dill pickles and a creamy dressing.
Ingredients
- 4 cups green cabbage, shredded
- 1 cup carrots, shredded
- 1 cup dill pickles, chopped
- 1/2 cup mayonnaise
- 1/4 cup pickle juice
- 1 tablespoon sugar
- Salt and pepper to taste
Instructions
- Combine the shredded cabbage, shredded carrots, and chopped dill pickles in a large bowl.
- Whisk together the mayonnaise, pickle juice, and sugar in a separate bowl until smooth.
- Pour the dressing over the cabbage mixture and toss until well coated.
- Season with salt and pepper to taste.
- Refrigerate for at least 60 minutes before serving to allow flavors to meld.
Notes
Don’t over-salt early on for crunch. Let chill for at least one hour for best flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 170
- Sugar: 3g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 10mg
