Coleslaw With Dill Pickles -

5 from 2 votes

Coleslaw With Dill Pickles

Dill Pickle Coleslaw is a refreshing side dish that's great for the summer months! Combine pickle juice, fresh dill, mayo, and chopped pickles for the dressing, then mix with shredded cabbage and carrots. This crunchy coleslaw can easily be made sugar free!

Prep Time10

Total Time10

Course: Sides

Cuisine: American

Keyword: coleslaw recipe with dill pickles, coleslaw with dill pickles, coleslaw with pickle juice, Dill pickle coleslaw, dill pickle coleslaw recipe, keto pickle coleslaw, pickle coleslaw recipe, sugar free coleslaw, summer coleslaw

Servings: servings

Calories: 176kcal

Author: Valerie Skinner

Ingredients

1 lb Coleslaw Mix bagged shredded cabbage & carrots
⅓ cup Mayonnaise
2 tbsp Sugar or Sweetener
⅓ cup Dill Pickles chopped
¼ cup Dill Pickle Juice
½ tsp Garlic Powder
¼ tsp Salt
1 pinch Black Pepper

Instructions

Add Ingredients To A Bowl: In a large bowl, add coleslaw mix, chopped dill pickles, pickle juice, mayo, dill, salt, pepper and garlic powder.
Toss Until Combined: Toss everything together until fully combined. If you enjoy a stronger pickle or dill flavor, feel free to add in more chopped pickles or fresh dill.
Chill In Fridge: Before serving, chill coleslaw in the fridge for about 2 hours to let all the flavors marinate. This is why making coleslaw ahead of time is the best way to do it. Serve cold.

Notes

❄️Storing & Making Ahead

You can prepare coleslaw up to 2 days ahead for optimal freshness. It lasts for 3-5 days in the refrigerator but it will get soggy over time. Toss each time you serve it and drain any excess liquid from the container that forms at the bottom. Store it in an airtight container to maintain its crunch and flavor.

Nutrition