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Dill Pickle Coleslaw

A refreshing and creamy coleslaw featuring shredded cabbage, carrots, and a zesty dressing with tangy dill pickles, perfect for summer meals and gatherings.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Vegetables and Base
  • 2 cups shredded green cabbage Main base for the salad
  • 1 cup shredded red cabbage Adds color and additional crunch
  • 1 cup shredded carrots Introduces sweetness and further crunch
  • 1/2 cup grated pickles Enhances pickle flavor
  • 2 tablespoons fresh dill, chopped Imparts a bright herbal note
Dressing
  • 1 cup mayonnaise Provides the creamy base
  • 2 tablespoons pickle juice Adds tangy flavor
  • 1 teaspoon garlic powder Infuses subtle depth of flavor
  • 1/2 teaspoon celery salt Enhances overall seasoning
  • 1/4 teaspoon black pepper Brings a hint of spice

Method
 

Preparation
  1. Shred the green and red cabbage, and place in a large mixing bowl.
  2. Shred the carrots and add them to the bowl.
  3. Grate the pickles and add them, along with the chopped fresh dill, to the bowl.
Combine
  1. In a separate bowl, whisk together the mayonnaise, pickle juice, garlic powder, celery salt, and black pepper until well blended.
  2. Pour the dressing over the cabbage mixture and fold together to combine well.
Chill
  1. Taste and adjust seasonings if necessary.
  2. Place in the refrigerator until ready to serve, allowing flavors to meld.

Notes

Let the shredded vegetables sit in ice water for a few minutes before mixing for extra crunch. For the best flavor, allow the coleslaw to sit in the fridge for a few hours or overnight.