Dill Pickle Slaw
A bright and tangy slaw made with dill pickles and fresh vegetables, perfect as a side for burgers, BBQ, or any meal.
Ingredients
Main Ingredients
- 1 small head green cabbage, shredded Buy a firm head with tight leaves.
- 1 cup shredded carrots
- 1 cup mayonnaise Can substitute with vegan mayo.
- 1/2 cup dill pickle juice Taste first to judge saltiness.
- 1 cup chopped dill pickles For extra zip, try homemade pickles.
Seasoning
- 1 tablespoon sugar Helps to balance sharpness.
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
Preparation
- Toss the shredded cabbage and shredded carrots together in a large mixing bowl until evenly distributed.
- Whisk the mayonnaise, dill pickle juice, sugar, salt, and black pepper in a separate bowl until smooth; adjust seasoning as needed.
- Fold in the chopped dill pickles into the dressing until well coated.
- Pour the dressing over the cabbage and carrots, then toss gently until every shred is coated.
- Cover and refrigerate for at least 1 hour to allow flavors to meld and the cabbage to soften slightly.
Notes
For best results, shred the vegetables thin and uniform. Avoid freezing the slaw, as the mayo will break and the cabbage will turn mushy. Stir before serving to redistribute dressing.