Creamy Dill Pickle Coleslaw
This Creamy Dill Pickle Coleslaw Recipe comes together in minutes, & is sure to be a crowd pleaser. A fun variation on traditional coleslaw.
Servings: 8 or more
Calories: 233kcal
Equipment
- Box grater
Ingredients
- 8 Cups Shredded Green Cabbage
- 1 ½ cup Chopped Dill Pickles
- 1 cup Shredded Carrot
- ½ cup Chopped Fresh Dill
- ¼ cup Thinly Sliced Red Onion
- 2 Stalks Celery Star Trekked & Halved* See notes
- 2 Green onions thinly sliced on a diagonal
Dressing
- 1 cup Mayonnaise
- ½ cup Pickle Juice
- 1 Tablespoon Sugar
- ½ teaspoon Ground Black Pepper
- ¼ teaspoon Garlic Powder
- Salt
Instructions
- In a large bowl, gently toss prepared cabbages, pickles, carrot, dill, red onions, celery, and green onions. Set aside.
- In a separate bowl - or a large measuring cup, whisk together remaining ingredients. Season with salt, to taste.
- Pour pickle dressing over the vegetables, toss to coat evenly.
- Cover, chill for at least 1 hour to let flavours mingle.
- Serve cold.
Notes
Leftovers can be stored in an airtight container in the fridge for 3-5 days.
Celery: I like to thinly “Star Trek” the celery stalks (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
Nutrition
Calories: 233kcal | Carbohydrates: 10g | Protein: 2g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 643mg | Potassium: 248mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3071IU | Vitamin C: 31mg | Calcium: 60mg | Iron: 1mg
