Description
Introduction & Inspiration
Coleslaw is a staple side dish, especially during the warmer months. It’s cool, refreshing, and pairs perfectly with grilled meats, sandwiches, and all sorts of summer fare
Ingredients
- 4 cups coleslaw mix (or shredded cabbage and carrots)
- ½ cup dill pickles, finely chopped
- ¼ cup fresh dill, chopped (or 1 tsp dried dill)
- ¼ cup red onion, finely chopped
Dressing:
- ½ cup mayonnaise (or Greek yogurt for a lighter version)
- 3 tablespoons pickle juice (from your favorite dill pickles)
- 1 tablespoon Dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- ½ teaspoon salt (adjust to taste)
Instructions
Let’s get to the fun part – making the coleslaw! I’ll guide you through each step, making it super simple.
Step 1: Make the Dressing. In a small bowl, whisk together the mayonnaise (or Greek yogurt), pickle juice, Dijon mustard, garlic powder, onion powder, black pepper, and salt until smooth and well combined.
Step 2: Prepare the Coleslaw. In a large bowl, combine the coleslaw mix (or shredded cabbage and carrots), finely chopped dill pickles, chopped fresh dill (or dried dill), and finely chopped red onion.
Step 3: Combine Dressing and Coleslaw. Pour the dressing over the coleslaw mixture.
Step 4: Toss to Coat. Toss everything together gently but thoroughly, ensuring that the coleslaw is evenly coated with the dressing.
Step 5: Chill and Serve. Cover the bowl and refrigerate the coleslaw for at least 30 minutes before serving. This allows the flavors to meld and the coleslaw to chill.
Step 6: Enjoy! Serve the Dill Pickle Coleslaw alongside your favorite barbecue dishes, burgers, sandwiches, or as a refreshing side dish on its own.
