Creamy Dill Pickle Coleslaw

We first came across dill pickle slaw on a camping trip at Awenda Provincial Park.

This variation on a classic coleslaw, I actually remember - to this day - where I was when we first had it!

We’d purchased a bag mix - it looked like regular coleslaw, but came with a packet of a creamy dressing that was pickle flavoured. In theory, anyway - there wasn’t a lot of flavour there.

As a recipe developer, I saw the potential there... even if the actual flavour didn’t live up to it, as-is. I chopped up some pickles and added some pickle juice to give it more of a pickle flavor explosion... and we were hooked!

Once we got home from that camping trip, I worked on developing an original recipe for my own coleslaw.

As a huge pickle lover, that flavour really had to take center stage. Decided to keep it mostly green, just for a kind of “pickle aesthetic”.

(I can’t believe I just typed “pickle aesthetic”!).

There’s a bit of carrot and red onion for a little pop of colour, but other than that... green cabbage, green onions, celery, and lots of fresh dill. A little bit of added sugar to round out the sour... but you can use allulose, to make it low carb.

This recipe is fantastic - definitely one of the best coleslaw recipes I’ve ever come up with!

The pickles and pickle juice really take a this otherwise relatively traditional coleslaw to the next level, both on it’s own, as the perfect side dish to all kinds of summer meals.

Think of everything that goes well with a pickle - hot dogs, hamburgers, pulled pork sandwiches, a bbq chicken slider... this is the perfect slaw for all of them!

Oh, and it’s naturally gluten free (but check your brand of pickles!), so it’s also an inclusive recipe - perfect for cookouts.

Anyway, let’s look at what you’ll need, to whip up a batch of this easy side dish, yourself!

Ingredients

This easy recipe uses really simple ingredients, most of which will be found in the produce section of the grocery store. As always, I have a few notes for you:

Dill Pickles

Pickles are the star of the show here, so you’re definitely going to want to use a brand with a nice dill pickle flavor. I’d love to say “Use whatever’s cheap”, but the truth of the matter is... there are definitely some not-great pickles out there.

Anyway, yeah - get a jar of pickles that you actually love. You’ll be using both the actual pickles, and the dill pickle juice.

Green Cabbage

While I usually like to have some purple cabbage / red cabbage in my traditional coleslaw recipes - for some additional color - I wanted to focus mostly on greens, for this coleslaw recipe.

So, I don’t use coleslaw mix, and just shred up my own cabbage.

You can use a sharp knife and cutting board, shred it on a box grater, or use a mandolin slicer - as I did here.

I like the mandolin for getting an even thickness to everything, and I think the resulting cabbage shreds almost look... elegant?

Anyway, much easier on my hand, than actually slicing or shredding the cabbage!

Celery

IMHO, celery is a great addition to any coleslaw recipe... and the fact that it’s green works well with the aesthetic I had in mind for this dill pickle coleslaw!

The thing is, it’s a coleslaw... so you want to keep the celery small and thin, not chopped.

I like to thinly “Star Trek” them (sliced diagonally in such a way as to draw the ends longer, like a Star Trek insignia!), then slice those in half.

You can also just split each celery rib down the middle, then thinly slice those on a diagonal:

Everything Else

Rounding out this recipe, you will need:

Mayonnaise
Shredded Carrot
Fresh Dill
Red Onion
Green Onions
Sugar
Ground Black Pepper
Garlic Powder
Salt

... I just really don’t have anything to add, as far as these last few ingredients go. Pretty simple!

How to Make Pickle Coleslaw

The full recipe is in the printable recipe card at the end of this post, here is the pictorial walk through:

In a large mixing bowl, gently toss shredded cabbage, chopped pickles, shredded carrots, dill, red onions, celery, and green onions. Set aside.

In a separate small bowl - or a large measuring cup, whisk together remaining ingredients. (Note: You can blend them in a mini food processor, if you prefer.)

Season with a little salt, to taste.

Pour pickle dressing over the cabbage mixture, toss to coat evenly.

Cover the bowl with a lid or some plastic wrap. Chill for at least 1 hour (ideally 2-4 hours) - to let flavours mingle.

Before serving, give it a good stir - salt draws moisture out of the cabbage, so you’ll want to mix it into the dressing.

Serve cold.

Leftovers

Leftovers can be stored in an airtight container in the fridge for 3-5 days.

BBQ Sides and Desserts Recipes

Looking for a dish to bring to a cookout? Here are a few ideas!

Cactus Cut Potatoes & Dip
Canadian Candy Bar Salad
Cold Smoked Potato Salad
Creamed Corn
Dill Pickle Waffle Fries
Gramma's Potato Salad
Hop Brownies
HopCorn - Hopped Popcorn!
Marie's Pasta Salad
Melon Ball Trifle
Mexican Street Corn Pasta Salad
Pina Colada Bundt Cake
Roasted Corn & Potato Salad
Rum Runner Trifle
Scalloped Corn
Smoked Cheese Balls
Sweet Corn Bruschetta