A crunchy, creamy, tangy coleslaw filled with fresh dill. Easy to make and perfect for BBQs, picnics, potlucks, and more!
We didn't grow up eating coleslaw, but we hear it has quite the reputation. It's either drowning in mayonnaise or just some sad side dish on your plate you barely touch. Well, this dill pickle coleslaw is not that kind of slaw.
This is a tangy, crunchy, herby coleslaw with briny goodness that will compliment anything on your plate. Plus, no mayo needed! Making this a healthier alternative to classic coleslaw. We love it in sandwiches, tacos, and bowls. And it's super easy to make! Bring some to your next spring picnic or summer beach day, or add it to your next barbecued veggie burger for a delicious cooling crunch.
Why you'll love this recipe
- Simple: 6 ingredient coleslaw (4 ingredients if you use bagged coleslaw!)
- Quick: If you opt for using pre-shredded coleslaw then all you have to do is mix together a sauce, combine, cool, and enjoy! Otherwise, you can use a food processor (so much faster) or a box shredder to shred the solid ingredients before combining with the simple sauce. Alternatively, if you don't have a food processor or box shredder, you can use a knife and thinly slice your ingredients.
- Refreshing: Its crisp refreshing taste is perfect for outdoor gatherings, BBQ's, picnics, or beach days.
- Filled with Fiber and Vitamin A: Due to the cabbage and carrot, coleslaw is very high in fiber and vitamin A.
Ingredients
- Red and Green Cabbage (or prepackaged coleslaw mix)
- Carrot
- Tahini
- Dijon Mustard
- Dill Pickle + Brine
- Maple Syrup
How to make dill pickle coleslaw
This is one of those recipes that meets you where you're at. You can make this with a food processor, a grater, a mandolin slicer or a knife. You can also buy the prepackaged mix and skip the tools altogether.
- Shred the cabbage, carrot, and celery (or use prepackaged mix).
- Mix the sauce ingredients.
- Mix the veggies and dressing in a large bowl until fully combined, cover and refrigerate.
Other Salad Recipes
If you enjoyed this coleslaw recipe, then checkout these other cold salad recipes:
Pairing Suggestions
We hope you enjoy this recipe. Remember, every step you take towards a plant-based lifestyle is something to be proud of. Whether you're vegan, trying to eat more plant-based meals, or just here for a delicious recipe -
thank you for being part of the journey with us!
Equipment
- 1 food processor, box shredder, or knife
Ingredients
- 1 carrot shredded
- 2 cups green cabbage shredded (half a cabbage)
- 2 cups red cabbage shredded (half a cabbage)
Dressing
- ½ cup tahini
- 1 Tbsp dijon mustard
- ½ Tbsp maple syrup
- 1 cup dill pickle brine
- ½ cup dill pickles roughly chopped
- ½ cup fresh dill roughly chopped
Instructions
- Shred the 1 carrot, half a 2 cups green cabbage, and half a2 cups red cabbage.
- Roughly chop ½ cup fresh dill (packled loosly) and ½ cup dill pickles (about four spears)
- Mix 1/2 cup tahini, 1 cup dill pickle brine, 1 Tbsp dijon mustard, ½ Tbsp maple syrup to make the dressing.
- Combine dressing with shredded vegetables, cover, and set in the refrigerator to allow flavors to develop.
- Serve cold from the refrigerator.
