This dill pickle coleslaw is the side dish you didn’t know you were missing, but once you try it, you will never go back to basic slaw again. Imagine the classic, refreshing crunch of shredded cabbage combined with the bold, salty tang of rough-chopped dill pickles. Every bite is coated in a thick, glossy, white creamy dressing that balances the acidity with a hint of sweetness.
If you are a fan of all things briny, this recipe is designed specifically for your palate. Whether you are serving it alongside slow cooker chicken thighs or piling it high on a pulled pork sandwich, this coleslaw stands out. The visual appeal is just as striking as the flavor, featuring vibrant green cabbage, bright orange carrots, and those signature flecks of purple cabbage that make the bowl pop.
Why You Will Crave This Creamy Dill Pickle Slaw
- The Ultimate Crunch Factor: By using a mix of finely shredded green cabbage and large, rough-chopped pickles, you get multiple layers of texture in every forkful.
- Visual Masterpiece: The contrast between the thick white dressing, the feathery green dill sprigs, and the light dusting of black pepper makes this Pinterest-perfect.
- Briny Flavor Profile: We don’t just use pickles; we use the pickle brine itself to spike the dressing for an unmistakable dill punch.
- Perfectly Balanced Creaminess: A blend of mayonnaise and sour cream ensures the dressing is rich and glossy without being overly heavy.
The Secret Ingredients for the Best Dill Pickle Coleslaw
To achieve that specific “evay_eats” look and flavor, you need high-quality ingredients. Here is what you will need to gather for this recipe.
Green Cabbage: 1 small head (approx. 700g). This provides the foundational crunch. Shred it finely for the best mouthfeel.
Purple Cabbage: 1/2 cup (50g). We only use a small amount to create those beautiful purple flecks seen in the visual recipe blueprint.
Matchstick Carrots: 1 cup (110g). These add a natural sweetness and a pop of orange color that contrasts beautifully with the green.
Dill Pickles: 1.5 cups (225g). Use high-quality refrigerated pickles for the best snap. Rough-chop them into large chunks so they remain prominent.
Fresh Dill: 1/4 cup (10g) chopped, plus extra sprigs for garnish. Freshness is key to that vibrant, aromatic finish.
The Creamy Base: A combination of 1 cup (240ml) mayonnaise and 1/4 cup (60ml) sour cream creates a thick, glossy coating.
Pickle Juice: 2 tablespoons (30ml). This is the secret to thinning the dressing slightly while adding intense flavor.
Seasonings: 1 teaspoon (5g) sugar, 1/2 teaspoon (2.5g) dried dill weed, and plenty of freshly cracked black pepper.
How to Make Dill Pickle Coleslaw Step-by-Step
Prepare the Vegetable Base
Start by finely shredding your green cabbage. You want long, thin ribbons that will hold onto the dressing. If you are serving this with jalapeño popper chicken salad, the textures will complement each other perfectly.
Add the matchstick carrots and the small flecks of purple cabbage. In a large white ceramic bowl, toss these together until the colors are evenly distributed. The orange and purple should look like confetti against the green.
The Art of the Rough-Chopped Pickle
Unlike other recipes that call for a fine dice, this dill pickle coleslaw thrives on large chunks. Take your dill pickle spears or wholes and chop them into irregular, rough pieces. This ensures that the pickles aren’t lost in the cabbage.
Fold the pickle chunks into the cabbage mixture. You should see large pieces of green pickle peeking through the shredded leaves. This visual cue tells your guests exactly what flavor explosion to expect.
Whisking the Glossy White Dressing
In a separate small bowl, combine the mayonnaise, sour cream, sugar, and pickle juice. Whisk vigorously until the mixture is completely smooth and glossy. It should be thick enough to coat a spoon heavily.
Taste the dressing. It should be tangy, slightly sweet, and very creamy. If you prefer a more vinegar-forward slaw, you can add an extra teaspoon of pickle brine at this stage.
Combining and Chilling
Pour the dressing over the cabbage and pickle mixture. Use a large spatula to fold the dressing in, ensuring every single shred of cabbage is heavily coated. The slaw should look wet and glossy, not dry.
Cover the bowl and let it chill in the refrigerator for at least 30 minutes. This allows the cabbage to soften slightly and the flavors of the dried dill weed to hydrate and infuse the cream.
Expert Tips for Success
- Salt Management: Pickles and brine are naturally salty. Do not add extra salt until the very end, and only after tasting the final mixed slaw.
- Dry Your Cabbage: If you wash your shredded cabbage, make sure it is bone-dry before adding the dressing. Excess water will make the thick white dressing runny.
- The “Rough-Chop” Rule: Keep the pickle pieces about 1/2 inch (1.25cm) in size. This provides a juicy burst of brine that a fine mince simply cannot deliver.
- Use Dried and Fresh Dill: The dried dill weed flavors the dressing deeply, while the fresh sprigs on top provide the aromatic visual finish.
Storage, Reheating, and Freezing
To Store: Keep your dill pickle coleslaw in an airtight container in the refrigerator for up to 3 days. Note that the cabbage will release moisture over time, so you may need to give it a quick stir before serving.
Freezing: We do not recommend freezing this recipe. The mayonnaise-based dressing will break and become oily, and the cabbage will lose its signature crunch.
What to Serve With This Recipe
This slaw is incredibly versatile. It acts as a cooling agent for spicy dishes and a tangy contrast to rich meats. We love serving it alongside tater tot meatloaf casserole for a comforting mid-western style dinner.
It also pairs beautifully with ground chicken sloppy joes. The acidity of the pickles cuts through the sweetness of the sloppy joe sauce perfectly. For a summer BBQ, serve it as a side to grilled corn or mexican street corn.
Frequently Asked Questions
Yes, you can make it 4-8 hours in advance. In fact, letting it sit for at least 30 minutes helps the flavors meld. However, it is best served within 24 hours to maintain maximum crunch.
Absolutely! You can use a bag of pre-shredded mix to save time. Just ensure you still add the rough-chopped pickles and fresh dill to achieve the signature flavor and texture.
Refrigerated dill pickles (like Claussen) are best because they are much crunchier than shelf-stable ones. Avoid ‘bread and butter’ pickles as they are too sweet for this savory recipe.
Coleslaw becomes watery if the cabbage isn’t dried properly after washing or if it sits too long, as salt draws moisture out of the vegetables. Stir well before serving to re-incorporate the dressing.
The Official Dill Pickle Coleslaw Recipe
Dill Pickle Coleslaw: The Ultimate Tangy and Creamy Side Dish
Ingredients
Equipment
Method
- Finely shred the green cabbage and toss in a large bowl with matchstick carrots and purple cabbage flecks.
- Rough-chop the dill pickles into large, visible chunks and add to the bowl.
- In a small bowl, whisk together mayo, sour cream, pickle juice, sugar, dried dill, and pepper until thick and glossy.
- Pour dressing over cabbage and toss until heavily coated.
- Top with fresh dill sprigs and a dusting of black pepper before serving.
Notes
Let the slaw sit for 30 minutes to allow flavors to meld.
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