What makes my Creamy Pickle Coleslaw different is the balance. I’ve been developing slaws and summer sides for over a decade, and I know how fast they can go from “wow” to watery. This one stays creamy and crunchy, even after it sits. You know it's well seasoned like all of my meals! The dressing has intention, the dill isn’t shy, and the flavor doesn’t fade.
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| Yields: | Prep Time: | Optional Chill: | Total Time: |
| 6 servings | 10 mins | 1 hour | 1 hour 10mins |
It’s cabbage, pickles, and a creamy pickle-forward dressing, basically a dream for anyone who loves bold, tangy flavors. One bite and regular coleslaw starts looking real boring. You'll also love my Dill Pickle Potato Salad and Dill Pickle Pasta Salad.
Pickle Coleslaw Ingredients
- Mayo: This is the creamy base that holds everything together and coats the cabbage and pickles so every bite hits. It balances out the tang and keeps the slaw smooth instead of sharp.
- Pickle Juice: The secret weapon. It brings the dill pickle flavor and just enough acidity to wake everything up, plus it thins the dressing so it actually clings to the cabbage.
- Diced Pickles: You can't have pickle coleslaw without it.
- Mustard: Dijon is a little spicier, yellow keeps it classic, use what you love.
- Dill (fresh or dried): The herb that makes the whole thing taste like… well, dill pickles.
- Garlic Powder: Just enough savory flavor so the dressing doesn’t fall flat. It supports the tangy notes without overpowering anything.
- Sugar or Sweetener: A tiny bit of sweetness balances all that acidity. Honey, maple, or even a sugar substitute will work, just enough to round things out.
- Shredded Coleslaw Mix: The crunchy base holding everything down. The cabbage and carrots drink up that creamy, dill-forward dressing and give the slaw that refreshing bite. Store-bought is fine, but shred your own if you’re feeling extra.
How to Make Dill Pickle Coleslaw
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Combine mayo, mustard, pickle juice, diced pickles, dill, garlic powder, sugar or sweetener, salt, and pepper to taste in a mixing bowl or your serving dish. Stir until smooth.
- Add in shredded coleslaw mix and stir. Taste repeatedly and adjust the ingredients if necessary. Adding more pickle juice or dill will provide more robust pickle flavor.
- Serve immediately or chill if preferred.
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Creamy Dill Pickle Coleslaw
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Ingredients
- ½ -1 cup mayo Start with ½ cup and adjust, add more if like you like creamy coleslaw.
- ½ cup pickle juice
- ½ -1 cup diced pickles If you're a pickle lover you may want to use more pickles.
- 1 teaspoon mustard Standard or Dijon. Use what you prefer.
- 1 teaspoon fresh or dried dill
- ½ teaspoon garlic powder
- 2 tablespoons sugar or sweetener I suggest you start with 1 tablespoon. Taste repeatedly and adjust as necessary. Omit if you prefer tangy coleslaw.
- salt and pepper to taste
- 4 cups shredded coleslaw mix This was one package for me.
Instructions
- Combine mayo, mustard, pickle juice, diced pickles, dill, garlic powder, sugar or sweetener, salt, and pepper to taste in a mixing bowl or your serving dish. Stir until smooth.½ -1 cup mayo, ½ cup pickle juice, ½ -1 cup diced pickles, 1 teaspoon mustard, 1 teaspoon fresh or dried dill, ½ teaspoon garlic powder, 2 tablespoons sugar or sweetener, salt and pepper to taste
- Add in the shredded coleslaw mix and stir. Taste repeatedly and adjust the ingredients if necessary. Adding more pickle juice or dill will provide more robust pickle flavor.4 cups shredded coleslaw mix
- Serve immediately or chill if preferred.
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Substitution and Add-In Ideas
- Apple Cider Vinegar Instead of Pickle Juice – A similar tangy brightness.
- Shredded Cheese
- Crispy Bacon
- Chopped Jalapeños
- Red Onion or Green Onion
- Diced Celery
- Chopped Hard-Boiled Egg
- Sliced Black or Green Olives
- Fresh Herbs
- Sunflower Seeds or Slivered Almonds
- Spicy Pickles Instead of Dill Pickles
- Shredded Brussels
- Honey or Maple Syrup Instead of Sugar
- Crushed Red Pepper
Frequently Asked Questions
Equal parts mayo or plain Greek yogurt will work for a direct swap. They both have a thick, velvety texture with a mild tang similar to mayo. Avocado or humus will also work since they are both creamy.
Yes! It’s best if made at least 30 minutes in advance to let the flavors meld, but avoid making it more than a day ahead to keep it fresh and crunchy.
Store it in an airtight container for up to 3 days. The cabbage will soften over time, so for the best texture, enjoy it fresh!
Absolutely! Shred green and/or purple cabbage and add in some shredded carrots for a homemade touch.
Adding too much dressing/liquid upfront can cause the cabbage to break down faster. Start with just enough to coat everything, then add more if needed right before serving.
If making coleslaw ahead of time, keep the dressing and cabbage separate until you’re ready to serve. This prevents the cabbage from absorbing too much moisture and getting limp. Coleslaw is best when it’s freshly made or eaten within the first 24 hours. While it can last a few days in the fridge, the texture is always at its peak on Day 1!
You can also try salting the cabbage slaw before mixing, too. Toss it with a little salt, let it sit for 10-15 minutes, then drain any excess liquid before adding the dressing.
Add chopped jalapeños, crushed red pepper flakes, or a little hot sauce to the dressing for some heat!
Yes! This slaw is amazing on burgers, pulled pork sandwiches, hot dogs, and even tacos for a tangy crunch.
Add extra pickle juice, a splash of vinegar, or a little Dijon mustard for more acidity and zip.
I don't recommend freezing it. Coleslaw doesn’t freeze well because the dressing will separate, and the cabbage will become soggy once thawed.
Pair With These Recipes
Slow Cooker Crockpot Pulled Chicken
Smoked Pulled Chicken
Oven Baked Ribs
How to Grill Chicken Wings
More Side Dish Recipes
Southern Coleslaw
Vinegar Coleslaw
Crunchy Coleslaw with Apples
Soul Food Potato Salad
Potato Salad with Bacon
Smoked Mac and Cheese
Southern Baked Beans
Broccoli Salad with Bacon
Katie says
I love this spin on a classic. My kids like this better than the regular stuff.
staysnatched says
haha YES!