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

Scale

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)

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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.