Tangy Dill Pickle Coleslaw

This tangy dill pickle coleslaw is a crunchy, no-cook side that takes about 10 minutes to pull together. Shredded cabbage and carrot get tossed in a creamy, dill-heavy dressing made with actual pickle juice and chopped pickles.

The result is bright, salty, and just rich enough to work next to burgers, fried chicken, or anything off the grill.

What Makes This Coleslaw So Good

It leans into the pickle jar for both crunch and tang. The brine cuts through the mayo so the dressing tastes lively, not heavy.

The chopped pickles give little bursts of salty, garlicky dill in every bite. No waiting around for ingredients to soften or meld.

I keep coming back to this version because it stays crisp in the fridge a day or two longer than a standard slaw. The pickle acidity helps.

Ingredients

• 4 cups shredded green cabbage: about half a medium head, sliced thin
• 1 cup shredded carrot: roughly 1 large carrot
• 1/2 cup finely chopped dill pickles: cold, crunchy spears or chips work
• 1/4 cup pickle juice: straight from the jar, no need to measure precisely
• 1/3 cup mayonnaise: regular or light, but not whipped
• 2 tbsp sour cream: full-fat keeps the dressing smooth
• 1 tsp granulated sugar: balances the briny tang
• 1/2 tsp dried dill: or 1 tbsp chopped fresh dill
• 1/4 tsp kosher salt: plus more to taste
• 1/8 tsp black pepper: a few grinds

Variations / Substitutions

• Lighter dressing: swap the sour cream for plain Greek yogurt, the slaw will be a little tangier.
• Dairy-free: use vegan mayonnaise and skip the sour cream entirely.
• A little heat: add a pinch of cayenne or a few drops of hot sauce to the dressing.
• Different crunch: toss in thinly sliced celery or radishes.
• Make it a meal: stir in shredded cooked chicken or chickpeas.

If you like pickles in your salad, you might also enjoy a creamy cucumber salad for something even lighter.

How to Make Dill Pickle Coleslaw

Step 1: Mix the Dressing

In a small bowl, whisk together the 1/3 cup mayonnaise, 2 tablespoons sour cream, 1/4 cup pickle juice, 1 teaspoon sugar, 1/2 teaspoon dried dill, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Whisk for about 30 seconds, until the sugar dissolves and the dressing is smooth and a pale greenish color.

Step 2: Combine the Vegetables

Place the 4 cups shredded cabbage, 1 cup shredded carrot, and 1/2 cup chopped pickles in a large mixing bowl. Toss them with your hands or a pair of tongs for about 20 seconds, just so the pickles and carrot are distributed instead of sitting in one clump.

Step 3: Toss and Serve

Pour the dressing over the vegetables and toss thoroughly for about 1 minute. Every shred should have a light coating. You can eat it right away or let it sit for 10 minutes on the counter so the flavors come together. Serve cold alongside whatever is coming off the grill.

A Few Little Tips

• Letting the slaw rest even 10 minutes before serving makes a real difference. The cabbage softens just a hair and the dill comes through more.
• Reach for refrigerated dill pickles rather than shelf-stable ones. They have a better snap and a fresher garlic taste.
• If the slaw feels a little dry after chilling, add another tablespoon of pickle juice and toss again.

Scale it for a crowd:

Storing Leftover Coleslaw

Keep leftovers in a sealed container in the fridge for up to 3 days. The cabbage releases a bit of liquid, so toss everything again before spooning it out. You can eat it cold straight from the fridge.

What Goes Well With Dill Pickle Coleslaw

This slaw is a natural with rich, salty mains. The vinegar and dill cut through fatty meats. Pile it onto pulled pork sandwiches or next to a pile of fried chicken. It also holds its own beside a simple grilled bratwurst or burger.

Frequently Asked Questions

Can I use sweet pickles instead?

No, the whole point is the dill flavor. Sweet pickles would turn this into a different salad.

Does the coleslaw get watery over time?

It releases some liquid, yes, but the amount stays manageable. A quick toss before serving brings it back together.

Can I use bagged coleslaw mix?

Sure, use a 14-ounce bag (about 5 to 6 cups) and skip the carrot if the mix already includes it.

Is this recipe gluten-free?

Yes, all the ingredients here are naturally gluten-free.

Dill Pickle Coleslaw Recipe

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings: 4 servings

Calories: 130

Ingredients Method Notes

Ingredients

  

• 4 cups shredded green cabbage
• 1 cup shredded carrot
• 1/2 cup finely chopped dill pickles
• 1/4 cup pickle juice
• 1/3 cup mayonnaise
• 2 tbsp sour cream
• 1 tsp granulated sugar
• 1/2 tsp dried dill
• 1/4 tsp kosher salt
• 1/8 tsp black pepper

Method

 

1. Whisk the mayonnaise, sour cream, pickle juice, sugar, dill, salt, and pepper until smooth.
2. Toss the cabbage, carrot, and chopped pickles in a large bowl.
3. Pour the dressing over the vegetables, toss until evenly coated, and serve.

Notes

Taste and add a pinch more salt or a splash of pickle juice after tossing. The slaw gets even better after 30 minutes in the fridge, but you can eat it right away.