Pickled Slaw for Summer
This dill pickle coleslaw recipe takes a classic coleslaw and mixes it with the tangy, crunchy deliciousness of dill pickles. In my opinion, a backyard barbecue isn’t complete without a side of coleslaw. It’s the ultimate side for a juicy burger, I love it with grilled chicken, and especially love a dollop of slaw on top of a hot dog. This pickley take on a slaw will bring a crisp, cool addition to any of these dishes. I’m planning on making this for as many grill outs as I can this Summer!
The Supplies
Ingredients
To make this dill pickle coleslaw, you’ll need the following ingredients:
- Mayo
- Dijon mustard
- Pickle brine (or pickle juice)
- Sugar
- Chopped fresh dill
- Shredded cabbage
- Shredded carrots
- Thin sliced shallot
- Chopped pickles
For the exact ingredient amounts, check out the recipe card at the bottom of this page.
Equipment
In order to make this coleslaw, you’ll need the following pieces of equipment:
- Cutting board and knife
- Two mixing bowls
- Mixing spoon or tongs
Frequent Questions
Can I make this recipe ahead of time?
- A: Coleslaw is a great side dish to make ahead of time! It allows the flavors to marinate and meld together nicely. Make this recipe up to 2 days in advance.
Can I use another kind of pickle besides dill pickles?
- A: Absolutely! A bread and butter pickle would also be delicious in this recipe. Alternatively, you could use a spicy pickle for a spicy twist on this slaw.
Dill Pickle Coleslaw Recipe Tips
When you make this tangy coleslaw recipe, here are a few tips to make sure it turns out delicious:
- When shopping for pickles, I always recommend grabbing the pickles from the refrigerated section. They tend to be juicier and fresher! My favorite brands to look for are Claussens or Grillo’s.
- Coleslaw is a dish that tastes best once it’s been able to sit for a while. The flavors meld together and soak into the cabbage. The sweet spot for this coleslaw is about 24 hours in advance.
The Recipe Details
Make the Dressing
To get the coleslaw started, add a bit of mayo, mustard, pickle brine, sugar, and chopped dill into a large mixing bowl. Use a spoon to mix the dressing together. Taste and if the dressing needs more salt, add another splash of pickle brine.
Assemble the Coleslaw
Once the slaw dressing is made, add the shredded cabbage, shredded carrots, thinly sliced shallot, and chopped pickles into the same bowl. Toss the ingredients together, evenly coating each of them in the dressing. You can enjoy the coleslaw immediately, or cover the mixing bowl with plastic wrap and store it in the fridge. Enjoy the coleslaw within 2 days.
Pair this coleslaw with a spicy buffalo grilled cheese or crispy chicken thighs for a delicious dinner.
If you make this dill pickle coleslaw, be sure to leave a comment or give this recipe a rating – I can’t wait to hear how it goes. As always, tag me on Instagram, TikTok, or Facebook in your photos. It makes me feel like we’re getting to cook together!
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Dill Pickle Coleslaw
Description
Dill pickle coleslaw that’s herby, tangy, and a tad sweet. This is the perfect side dish for summer barbecues and cookouts.
Ingredients
Instructions
Mix the Dressing
-
In a large mixing bowl, add the mayo, mustard, pickle brine, sugar, and chopped dill. Mix to combine the dressing.
Assemble the Coleslaw
-
To the same mixing bowl with the dressing, add the shredded cabbage, shredded carrots, thin sliced shallot, and chopped pickles.
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Toss the ingredients together, evenly coating them in the dressing.
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Enjoy immediately, or cover and store in the fridge for up to 4 hours to let the dressing settle into the cabbage. Enjoy!
