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overhead image of a large glass bowl of dill pickle coleslaw

Dill Pickle Coleslaw

A crunchy, creamy, tangy coleslaw filled with fresh dill. Easy to make and perfect for BBQs, picnics, potlucks, and more!
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Prep Time: 10 minutes
Total Time: 10 minutes
Course: Side Dish
Cuisine: American
Diet: Gluten Free, Vegan
Keyword: Easy, Side, Summer
Servings: 8 sides

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.
Tried this recipe?Let us know how it was!