Ingredients
Scale
- 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
- Prep the veggies: Shred the green and red cabbage, and carrots. Chop the pickles finely.
- Make the dressing: In a large bowl, whisk together mayo, pickle juice, apple cider vinegar, Dijon mustard, garlic powder, salt, and pepper.
- Mix it all up: Add the shredded veggies and chopped pickles to the bowl. Toss until everything is coated in the dressing.
- Taste and adjust: Add more pickle juice, mustard, or seasoning if needed.
- Chill (optional): Let the coleslaw sit in the fridge for 30 minutes to let flavors meld. Serve cold.
Notes
Avoid over-mixing once dressed. Gentle tossing helps preserve the crunch of the cabbage.