Dill Pickle Coleslaw is a tangy twist on a classic coleslaw recipe! Shredded cabbage, carrots and dill pickles are tossed in a flavorful creamy dressing featuring dill pickle juice & fresh dill!
Summer is a great time for cold and crunchy everything and this colorful and healthy coleslaw side is a real keeper! Enjoy as a side or top a hamburger or pulled pork sandwich.
How to Make Dill Pickle Coleslaw
The real star in this recipe is the coleslaw dressing. Just the right amount of dill pickle juice gives this side dish its unique and memorable flavor! I had originally made this recipe with chopped pickles but found they fell to the bottom of the mix. Shredding the pickles adds flavor throughout!
- Dressing: Whisk together the dressing ingredients and set aside.
- Salad: Toss both the green and red cabbage together, add the shredded carrots and pickles.
Once the salad is prepared, add the dressing and chill up to two hours before serving.
Can I Make Coleslaw in Advance?
The best coleslaw recipes are easy to make, easy to store, and everybody loves them!
As long as it is kept cold and covered, this dill pickle coleslaw is perfect for making ahead when you have other things to do!
Keep it covered or sealed so it doesn’t absorb the flavors of the other items in the refrigerator and be sure to give it a good stir before serving!
How Long Does it Last?
If stored properly, coleslaw should last 3 to 5 days in the fridge. If the coleslaw starts to get a little watery, simply drain in a colander, and refresh the flavor with a little salt and pepper!
More Quick Sides
- Pistachio Strawberry Salad – flavorful summer dish
- Creamy Carrot Salad – retro recipe!
- Easy Watermelon Salad – made with feta & mint
- Tomato Avocado Salad – ready in 15 minutes!
- Chickpea Salad – protein packed salad!
- Cabbage Salad – crisp & colorful
Dill Pickle Coleslaw
- 6 cups cabbage shredded
- ½ cup red cabbage shredded
- ½ cup carrots shredded
- ½ cup dill pickles shredded
- ½ cup mayonnaise
- 1 teaspoon sugar
- 2 tablespoons dill pickle juice
- 1 teaspoon fresh dill
- ¼ teaspoon celery seed
- ¼ teaspoon garlic powder
- salt & pepper to taste
- Combine all dressing ingredients in a small bowl. Mix well.
- Add remaining ingredients and toss to combine.
- Refrigerate at least 2 hours before serving.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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This was delicious and a hit with the whole family. I used a bag of coleslaw mix in place of the cabbage and carrots. I also added extra dill to the dressing because my family is slightly obsessed with dill. I served it as a side with chili and baked potatoes. Can’t wait to serve this with burgers and hot dogs this summer!
I am so glad you enjoyed this recipe Lisa. That sounds like the perfect summer meal to me!
Made this today to top leftover brisket bunwiches and got RAVE reviews. Replaced half of the mayo with fat-free Greek yogurt and halved the sugar to make it a little more savoury. Fresh garlic and dill are musts. I’ve never liked coleslaw but could eat this one every day!
Made this yesterday and it was soooooo good. I tested it for an upcoming get together with family and we’ll have to TRIPLE it to have a little for everyone. Thanks for sharing! :-)
You’re welcome Renee! Enjoy the coleslaw!
So excited to try these easy recipes. They looks so good
This looks delicious! Thank you for sharing. I love coleslaw but haven’t tried a dill one yet.
You’re welcome, it’s a fun one Billy! Enjoy it!
Also can be added to a fish taco.. I look at recipes as a “SCIENCE”, JUST FIGURE IT OUT..
Great idea Marie, that would be delicious to put on Fish Tacos! Enjoy.
Oh my STARS I can’t wait to make this! I made your Dill Pickle Pasta Salad and it was SO FANTASTIC! I bet this will be great too. Thanks Holly!
Wait till you try this one Renee! It is so delicious. I had it on top of pulled pork and couldn’t get enough.