Crunchy & Tangy Dill Pickle Coleslaw Recipe

There’s coleslaw, and then there’s Dill Pickle Coleslaw—the kind that grabs your taste buds by the collar and doesn’t let go. Most slaws lean sweet and creamy, fine for a forgettable side. But this? This one’s built different. Sharp, punchy, and unapologetically briny, it’s the coleslaw for people who think regular slaw is a crime against cabbage.

Imagine the crunch of fresh shredded cabbage, but instead of bland mayo dressing, you’ve got a tangy mix loaded with chopped dill pickles, a splash of pickle juice, and a whisper of garlic. It’s bright. It’s loud. It’s alive. Perfect beside barbecue, piled high on a pulled pork sandwich, or just forked straight from the bowl standing over the sink.

It comes together fast, with no fancy ingredients and barely any effort. And it stays crisp for hours—none of that soggy, limp stuff you toss after one sad scoop. Whether you’re feeding a crowd or meal-prepping for the week, this slaw hits all the right notes.

So if you’re the kind of person who drinks pickle juice straight from the jar (no shame here), buckle up. This Dill Pickle Coleslaw is about to become your new obsession.

Why You’ll Love This Recipe

• Bold and tangy – a flavor explosion in every bite.
• Perfect crunch – stays crisp even after chilling.
• Quick to make – under 15 minutes from start to finish.
• Great for BBQs – the ultimate cookout side dish.
• Low-carb and dairy-free – naturally healthy and light.
• Meal prep friendly – keeps well in the fridge for days.

Ingredients

• 4 cups green cabbage, shredded
• 1 cup red cabbage, shredded
• 1/2 cup carrots, shredded
• 1/2 cup dill pickles, finely chopped
• 2 tablespoons pickle juice
• 1/4 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• Optional: chopped fresh dill for garnish

Instructions/Method

1. Prep the veggies: Shred the green and red cabbage, and carrots. Chop the pickles finely.
2. Make the dressing: In a large bowl, whisk together mayo, pickle juice, apple cider vinegar, Dijon mustard, garlic powder, salt, and pepper.
3. Mix it all up: Add the shredded veggies and chopped pickles to the bowl. Toss until everything is coated in the dressing.
4. Taste and adjust: Add more pickle juice, mustard, or seasoning if needed.
5. Chill (optional): Let the coleslaw sit in the fridge for 30 minutes to let flavors meld. Serve cold.

Tips & Variations

• Go vegan: Use vegan mayo to make this recipe completely plant-based.
• Add heat: Stir in a pinch of red pepper flakes or chopped jalapeños.
• Make it sweeter: Add a teaspoon of honey or a bit of grated apple.
• Use pre-shredded mix: For a shortcut, grab a bag of coleslaw mix.
• Add protein: Toss in chickpeas or grilled chicken for a heartier salad.

Note

Avoid over-mixing once dressed. Gentle tossing helps preserve the crunch of the cabbage.

Serving Suggestions

• As a side dish for smoked ribs or brisket
• Topped on pulled pork or brisket sandwiches
• Paired with fried chicken or grilled sausages
• Inside fish tacos or wraps
• Served as a stand-alone salad with crusty bread

Nutrition Information

Per 1-cup serving:

• Calories: 120
• Carbohydrates: 7g
• Sugars: 3g
• Fiber: 2g
• Protein: 1g
• Fat: 10g
• Sodium: 320mg

User Reviews/Comments

Nina T.: “I made this for a BBQ and people were literally fighting over the last scoop. Total winner!”

Darren J.: “Tangy and crunchy—just the way I like it. Added extra pickles and it was killer.”

Rosa M.: “Never going back to regular coleslaw again. This one actually has flavor!”

FAQs

Can I make Dill Pickle Coleslaw ahead of time? Yes! In fact, it’s even better after it sits for a few hours. Just store it in an airtight container in the fridge.

How long does it keep? Up to 4 days in the fridge. The cabbage stays surprisingly crisp thanks to the vinegar and pickle juice.

Can I use sweet pickles instead? Technically, yes—but it changes the whole vibe. This slaw is built on dill’s punchy sharpness.

What type of mayo works best? Any brand works, but avoid overly sweet ones. A neutral or tangy mayo is ideal.

Is this keto-friendly? Yes! It’s low in carbs and high in fiber and fat. Just skip any added sweetener.

Can I skip the carrots? Sure. Carrots add color and slight sweetness, but they’re not essential.

Is fresh dill necessary? Not at all. It’s a nice touch, but the pickles bring enough dill flavor on their own.

Conclusion

Dill Pickle Coleslaw isn’t just a side—it’s a statement. It takes the classic cookout staple and injects it with serious attitude. Sharp, crunchy, and unapologetically zippy, it’s the kind of dish that doesn’t just sit quietly on the plate. It demands your attention and earns it, bite after bite.

Whether you’re pairing it with smoky meats, tangy sandwiches, or just eating it straight from the mixing bowl, this coleslaw brings serious flavor. It’s easy to make, impossible to forget, and practically guaranteed to become a go-to in your kitchen.

Curious about the humble cabbage that makes this dish sing? Learn more in this Wikipedia article on cabbage. There’s more to this leafy legend than meets the eye.

Now go grab that pickle jar and make something wild.

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