Get the Recipe: Dill Pickle Coleslaw
Creamy coleslaw with a dressing of mayo, dill pickle 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.
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
Note 1: If you happen to have dill pickle relish on hand, you can use it to replace the dill pickle and pickle juice.
Note 2: You can start with store-bought coleslaw mix or shred your own cabbage and carrot. If starting with bagged coleslaw mix, you'll need a 14oz (397g) bag for the dressing as written.
Be sure to read the notes above this Recipe Card, for more tips on making this recipe. You'll find substitution suggestions as well as step-by-step photos that you might find helpful.
Serving: 1serving, Calories: 188kcal, Carbohydrates: 6g, Protein: 0.3g, Fat: 18g, Saturated Fat: 3g, Polyunsaturated Fat: 11g, Monounsaturated Fat: 4g, Trans Fat: 0.1g, Cholesterol: 9mg, Sodium: 220mg, Potassium: 10mg, Fiber: 0.1g, Sugar: 5g, Vitamin A: 54IU, Vitamin C: 0.1mg, Calcium: 4mg, Iron: 0.1mg
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