Dill Pickle Coleslaw is a tangy twist on a classic coleslaw recipe! Shredded cabbage, carrots and dill pickles are tossed in a flavorful creamy dressing featuring dill pickle juice & fresh dill!

Summer is a great time for cold and crunchy everything and this colorful and healthy coleslaw side is a real keeper! Enjoy as a side or top a hamburger or pulled pork sandwich.

dill pickle coleslaw garnished with pickles

How to Make Dill Pickle Coleslaw

The real star in this recipe is the coleslaw dressing. Just the right amount of dill pickle juice gives this side dish its unique and memorable flavor! I had originally made this recipe with chopped pickles but found they fell to the bottom of the mix. Shredding the pickles adds flavor throughout!

  1. Dressing: Whisk together the dressing ingredients and set aside.
  2. Salad: Toss both the green and red cabbage together, add the shredded carrots and pickles.

Once the salad is prepared, add the dressing and chill up to two hours before serving.

chopping cabbage , shredding pickles

Can I Make Coleslaw in Advance?

The best coleslaw recipes are easy to make, easy to store, and everybody loves them!

As long as it is kept cold and covered, this dill pickle coleslaw is perfect for making ahead when you have other things to do!

Keep it covered or sealed so it doesn’t absorb the flavors of the other items in the refrigerator and be sure to give it a good stir before serving!

ingredients for dill pickle coleslaw before being mixed

How Long Does it Last?

If stored properly, coleslaw should last 3 to 5 days in the fridge. If the coleslaw starts to get a little watery, simply drain in a colander, and refresh the flavor with a little salt and pepper!

More Quick Sides

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  • Chickpea Salad – protein packed salad!
  • Cabbage Salad – crisp & colorful
image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text
dill pickle coleslaw garnished with pickles
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Dill Pickle Coleslaw

This dill pickle coleslaw is a tangy twist on a classic recipe. Serve as a side, in place of lettuce, or on top a pulled pork sandwich!
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Prep Time 20 minutes
Total Time 20 minutes
Servings 8
Author Holly Nilsson
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Ingredients  

  • 6 cups shredded cabbage
  • ½ cup shredded red cabbage
  • ½ cup shredded carrots
  • ½ cup grated dill pickles

Dressing

  • ½ cup mayonnaise
  • 1 teaspoon granulated sugar
  • 2 tablespoons dill pickle juice
  • 1 teaspoon chopped fresh dill or ½ teaspoon dried dill
  • ¼ teaspoon celery seed
  • ¼ teaspoon garlic powder
  • salt and pepper to taste

Instructions 

  • Combine all dressing ingredients in a small bowl. Mix well.
  • Add remaining ingredients and toss to combine.
  • Refrigerate at least 2 hours before serving.

Notes

Grate the dill pickles using the large holes on a box grater.
5 from 38 votes

Nutrition Information

Calories: 118 | Carbohydrates: 5g | Protein: 1g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 239mg | Potassium: 137mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1475IU | Vitamin C: 22.9mg | Calcium: 30mg | Iron: 0.4mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Salad
Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

overhead of Dill Pickle Coleslaw in a dish
Dill Pickle Coleslaw in a clear bowl
Dill Pickle Coleslaw in a clear bowl, prepping the coleslaw

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Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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Comments

  2. This was delicious and a hit with the whole family. I used a bag of coleslaw mix in place of the cabbage and carrots. I also added extra dill to the dressing because my family is slightly obsessed with dill. I served it as a side with chili and baked potatoes. Can’t wait to serve this with burgers and hot dogs this summer!5 stars

    Reply

  3. Made this today to top leftover brisket bunwiches and got RAVE reviews. Replaced half of the mayo with fat-free Greek yogurt and halved the sugar to make it a little more savoury. Fresh garlic and dill are musts. I’ve never liked coleslaw but could eat this one every day!5 stars

    Reply

  4. Made this yesterday and it was soooooo good. I tested it for an upcoming get together with family and we’ll have to TRIPLE it to have a little for everyone. Thanks for sharing! :-)

    Reply

  8. Oh my STARS I can’t wait to make this! I made your Dill Pickle Pasta Salad and it was SO FANTASTIC! I bet this will be great too. Thanks Holly!5 stars

    Reply

    1. Wait till you try this one Renee! It is so delicious. I had it on top of pulled pork and couldn’t get enough.

      Reply