Dill Pickle Coleslaw
A crunchy, creamy, tangy coleslaw filled with fresh dill. Easy to make and perfect for BBQs, picnics, potlucks, and more!
Servings: 8 sides
Print Recipe
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.
Notes
We don't add additional salt to this recipe because the pickle brine is salty enough. But feel free to add some if you feel it needs it.