Chopped dill pickle slaw is a creamy, tangy, and crunchy coleslaw with chopped dill pickles in a mayonnaise and pickle brine dressing. This slaw features chopped green cabbage, crunchy carrots, and fresh dill making it the perfect addition to any BBQ. You won’t find any shortage of coleslaw recipes here! To name a few, try this BLT Coleslaw with Bleu Cheese Crumbles or this Sweet and Sour Pineapple Slaw.

Why You’ll Love This Recipe

You’ll love chopped dill pickle slaw: for its addictive, tangy, and crunchy flavor and texture that pairs perfectly with BBQ dishes, burgers, sandwiches, and more.

It takes so little time: This coleslaw takes only 30 minutes to make. What could be better than that?

It’s Paleo and Whole30: Having no gluten, grains, or dairy, it is the perfect dish if you need to keep it Paleo or Whole30 friendly.

Ingredients You Will Need

Green Cabbage: is a versatile cruciferous vegetable with dense, waxy, light green leaves

Carrots sticks: are carrots that have been peeled, washed and precut for you and they add a natural sweetness to your dish.

Dill pickles: are small cucumbers that have been preserved in vinegar flavored with dill.

Dill pickle juice: is the vinegar based brine that pickles are commonly packed in.

Dijon mustard: known for its sharp, tangy flavor and complex heat

Lemon juice: adds a fresh, bright, and tangy element, which can help balance the richness of the other ingredients.

Avocado mayonnaise: offers a unique creamy texture and a healthier fat profile.

Fresh dill: is herby, light and refreshing flavor with a slightly sweet with element of parsley, celery and anise.

Garlic powder: is best for when you want a milder flavor that will also dissolve quickly in dressings. I get all my spices from Thrive Market.

Salt and black pepper: salt enhances and balances flavors. Meanwhile, ground black pepper adds a gentle heat.

Instructions

Chop the cabbage: finely and add to a large bowl.

Chop the carrot sticks: and add to the bowl with the cabbage.

Dice the pickles: and add to the bowl.

In a small bowl combine: the avocado mayonnaise, Dijon mustard, lemon juice, dill pickle juice, fresh chopped dill, salt, pepper, and garlic powder. Whisk well.

Pour the dressing: over the slaw mix and toss well.

Enjoy!

Recipe Tips and Tricks

Make the slaw a day ahead: as it gets even better after the flavors have melded.

Chop the cabbage finely: and evenly as it makes for a nicer overall texture to the slaw.

Buy carrot sticks: as it saves time having to peel and chop the carrots. Just chop the carrot sticks and toss into the slaw.

Recipe Variations

Purple cabbage: adds a nice bright color to the salad. I would add one cup and cut down one cup on the green cabbage.

Chopped onion: can be added for a savory flavor.

Storage Tips

You can store this chopped dill pickle slaw in the fridge for 7 days when placed in an airtight glass container.

FAQ’s About Chopped Dill Pickle Slaw

Can I freeze it?

No, I don’t recommend freezing as it can become watery and the cabbage will become limp.

What kind of pickles works best?

I like a crunchy dill pickle such as Grillo’s or Claussen.

What are the best pairings?

It’a an excellent topping for burgers, hot dogs, pulled pork sandwiches, and tacos.

Penny Kovacs