Creamy Dill Pickle Coleslaw

This Dill Pickle Slaw is a Keeper!

Say hello to my brand new cabbage slaw obsession, dill pickle slaw, and it’s all I want to eat right now! t’s bursting with so much flavor and texture, too. Imagine, a pile of crunchy cabbage and smattering of crisp dill pickles smothered in a tangy, herby, and creamy dressing. I created the simple dressing for this slaw with a combination of Greek yogurt and mayo, so you get a creamy dressing that has all the flavor of mayo, but with none of the heaviness.

To amp up the dill pickle flavor for this one, I leaned on ingredients you’ll find in actual pickles, like yellow mustard, garlic, dried dill and actual pickle juice to really drive the point home. On that note, let’s talk about the star of the show, the pickles. Personally, I’m a fan of refrigerated pickles for this recipe, such as Klausen halves, but you can use whichever brand you have on hand and it is your favorite.

Now, for all of us who like a good ‘ole kitchen shortcut (*raises hand), you can absolutely use a bagged slaw mix for this recipe, however thinly sliced fresh cabbage works beautifully and soaks up the sauce oh-so well. I’m loving serving this slaw on pulled pork or bbq chicken sandwiches, but seriously delicious as a stand alone side for anything grilled, BBQed and beyond.

Pile this dill pickle slaw on top of slow cooker bbq pulled pork tenderloin sandwiches or serve it alongside slow cooker bbq chicken sliders, and it holds its own as a stand-alone side for anything grilled, smoked, or fried. Leftovers actually improve overnight as the dressing soaks into the cabbage, and the slaw keeps in the fridge for up to 3 days in an airtight container. So easy and so good!