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The creamy Dill Pickle Coleslaw recipe is made with shredded cabbage, pickles, pickle juice, and mayonnaise.

Creamy Pickle Coleslaw

Leah Beyer
The creamy Dill Pickle Coleslaw recipe is made with shredded cabbage, pickles, pickle juice, and mayonnaise.
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Prep Time 15 minutes
Refrigeration 1 hour
Total Time 1 hour 15 minutes
Course Salad
Cuisine American
Servings 8 servings
Calories 211 kcal

Ingredients
  

Instructions
 

  • In a large bowl, dump the tri-color coleslaw into the large bowl. If using whole cabbage, shred the green and purple cabbage as well as the carrots.
    Combine the green and purple cabbage and grated carrots in a large bowl.
  • Chop the dill pickles, onions, and garlic. If not using the onions and garlic in the pickles, fresh must also be finely chopped too.
    Dice up the pickles, garlic, and onions.
  • Add the mayonnaise, mustard, chopped pickles, onions, garlic, pickle juice, and seasonings.
    Add the pickles, onions, garlic, pickle juice, and mayonnaise to the cabbage and carrots. Season with salt and pepper. If you are using mustard in your recipe, add it now.
  • Mix to completely to make the creamy dill pickle coleslaw.
    Stir to combine. Cover the bowl and refrigerate the coleslaw for at least an hour before serving. This allows the flavors to meld together beautifully.
  • Refrigerate until ready to serve.
    The creamy Dill Pickle Coleslaw recipe is made with shredded cabbage, pickles, pickle juice, and mayonnaise.

Nutrition

Calories: 211kcalCarbohydrates: 5gProtein: 1gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 13gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 12mgSodium: 608mgPotassium: 123mgFiber: 2gSugar: 2gVitamin A: 102IUVitamin C: 19mgCalcium: 35mgIron: 0.4mg
Keyword BBQ sides, Easy Dill Pickles, Refrigerator Pickles, slaw
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