Creamy dill pickle coleslaw with a dressing of mayo, dill pickles and dill pickle juice, sweet pickle relish, mustard and vinegar. A tangy coleslaw perfect for topping pulled pork, fish tacos or as a side dish for any meal.
I have been loving this tangy dill pickle coleslaw lately! If you’ve never tried a pickle coleslaw, it may sound a little strange, but it produces such a flavourful creamy coleslaw. I love it as a side dish, but it would also be perfect for topping pulled pork or fish tacos.
Ingredients and substitutions
A few notes about the key ingredients …
Dill pickle and dill pickle juice – Simply dice up a bit of dill pickle and spoon out some of the juice to flavour this coleslaw. If you happen to have dill pickle relish on hand, you can use that as a substitute for the dill pickle and juice.
Sweet green relish – This is the relish that would typically be used for hamburgers or hot dogs.
Mayonnaise – I prefer to start with real mayonnaise (I love Hellmans), but you can use salad dressing such as Miracle Whip if you prefer.
Bagged coleslaw mix – It’s hard to beat the easy and convenience of bagged coleslaw mix. While it would be nice to shred my own mix, I find having a huge bit of leftover cabbage in my fridge a bit of a pain. Always searching for ways to use it and often having it go bad before I do :) If you prefer to shred your own coleslaw mix, absolutely do so. You’ll need about 5 1/2-6 cups of shredded cabbage and carrot.
How to make dill pickle coleslaw
- Add all the ingredients for the dill pickle coleslaw dressing to a large bowl.
- Mix the dressing together well.
- Add the coleslaw cabbage mix to the bowl with the dressing.
- Toss the cabbage together with the pickle dressing well. Cover and refrigerate at least 1 hour before serving.
Recipe tips!
- Unlike pasta salad, which tends to get drier after mixing and refrigerating, coleslaw tends to get wetter as it sits. Remember this when mixing the coleslaw together. It doesn’t need to be super saucy at the start, so add a bit more cabbage as needed.
- If you plan to keep the coleslaw in the fridge for the week and are worried about the coleslaw becoming watery, you can salt the cabbage before mixing. Simply add the cabbage to a colander over a bowl and sprinkle with 1 Tablespoon of fine salt and a teaspoon of sugar for every 6 cups of shredded cabbage. Let stand for about 15 minutes, then rinse the salt off. Pat the cabbage mix with a clean tea towel before dressing with the coleslaw dressing.
Making ahead and storing
Coleslaw should sit in the refrigerator for at least 1 hour, but 2 or 3 hours is even better!
Leftover coleslaw will keep in the fridge for up to 4 days.
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Ingredients
For the dill pickle coleslaw dressing:
- 3/4 cup mayonnaise
- 3 Tablespoons white granulated sugar
- 1 1/2 Tablespoons sweet pickle relish
- 1 1/2 Tablespoons dill pickle, finely chopped *see Note 1 below
- 1 Tablespoon dill pickle juice, from the jar
- 1 1/2 Tablespoons distilled white vinegar
- 1 1/2 Tablespoons vegetable oil, or similar neutral-tasting oil
- 2 teaspoons yellow prepared mustard
For the coleslaw:
- 5 1/2-6 cups coleslaw cabbage mix, *see Note 2 below
Instructions
- In a large bowl, combine the ingredients for the coleslaw dressing and stir well to combine. Add the coleslaw cabbage mix and toss to coat well. Cover the bowl and refrigerate at least 1 hour before serving.
- Coleslaw will keep in the fridge for up to 4 days.
Notes
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Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
