Fresh Creamy Dill Pickle Slaw -

Fresh Creamy Dill Pickle Slaw

USA Delish Editorial

A tangy, creamy coleslaw with dill pickles that brings a refreshing twist to any BBQ or picnic.

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Prep Time 20

Chilling Time 1

Total Time 1 20

Course Side Dish

Cuisine American

Servings 8 servings

Calories 120 kcal

Equipment

1 mixing bowl large
1 whisk
1 knife for chopping

Ingredients

Main Ingredients

4 cups shredded cabbage
1 cup dill pickles chopped
1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons dill pickle juice
1 tablespoon fresh dill chopped
1 teaspoon sugar
Salt and pepper to taste

Optional Ingredients

1/4 cup finely chopped red onion
1 grated carrot
1 tablespoon Dijon mustard

Instructions

Preparation

Shred the cabbage into thin strips and chop the dill pickles into small pieces. If using, grate the carrot and finely chop the red onion. Combine all vegetables in a large mixing bowl.
In a separate bowl, combine mayonnaise, sour cream, dill pickle juice, chopped dill, and sugar. Season with salt and pepper, then whisk until smooth.
Pour the dressing over the cabbage mixture. Toss everything together until well coated. Cover and refrigerate for at least one hour before serving.

Serving

Transfer the chilled slaw to a serving dish. Garnish with extra dill if desired, and serve alongside your favorite BBQ dishes or as part of a picnic spread.

Storage

Store any leftovers in an airtight container in the refrigerator. Consume within 2-3 days for best freshness.

Notes

Pro Tips: Chill the slaw for at least one hour before serving to enhance the flavors.
Ingredient Substitutions: Use vegan mayonnaise and sour cream for a dairy-free version.
How to Serve: Pair with grilled meats or pack it for a picnic.
Storage & Freshness: Keep refrigerated and consume within 2-3 days.
Make-Ahead Tips: Prepare the dressing in advance and mix with vegetables just before serving.

Keyword Creamy Dill Pickle Slaw, Pickle Side Dish, Tangy Cabbage Salad