Creamy Dill Pickle Slaw

Name: Creamy Dill Pickle Slaw
Prep time: 32 min
Total time: 32 min
Yield: 8 servings
Cuisine: American
Ingredients: 1½ lb (1 small head) (680 g) green cabbage, outer leaves removed, quartered, core cut out, very thinly shredded (about 8 packed cups); ¾ tsp (4 g) kosher salt; 2 medium (about 4 oz total) (115 g) medium carrots, peeled and coarsely grated; 1 cup (150 g) dill pickles, cut into ¼-inch (6 mm) dice and patted dry; 3 whole (45 g) scallions, white and green parts thinly sliced; ¼ cup (12 g) fresh dill, loosely packed fronds, finely chopped; ¾ cup (170 g) mayonnaise; ¼ cup (60 g) sour cream; 3 tbsp (45 ml) dill pickle brine, from the pickle jar; 1 tbsp (15 ml) apple cider vinegar; 1 tbsp (15 g) Dijon mustard; 2 tsp (8 g) granulated sugar; ½ tsp (1 g) black pepper, freshly ground; ¼ tsp (1 g) garlic powder (optional)

From the MyKitchenBank Kitchen

Crunchy green cabbage and chopped dill pickles in a tangy, creamy dressing spiked with pickle brine and lots of fresh dill. No cooking, and it gets better as it chills. It's a good side for burgers, fried chicken, and barbecue.

Prep: 32 min
Cook: —
Wait: 45 min
Total: 1 hr 17 min
Makes: About 8 cups (8 side-dish servings)

Jump to recipe ♡ Save

Ingredients

8 servings

For the slaw
1½ lb (1 small head) (680 g) green cabbage, outer leaves removed, quartered, core cut out, very thinly shredded (about 8 packed cups)
¾ tsp (4 g) kosher salt
2 medium (about 4 oz total) (115 g) medium carrots, peeled and coarsely grated
1 cup (150 g) dill pickles, cut into ¼-inch (6 mm) dice and patted dry
3 whole (45 g) scallions, white and green parts thinly sliced
¼ cup (12 g) fresh dill, loosely packed fronds, finely chopped
For the dressing
¾ cup (170 g) mayonnaise
¼ cup (60 g) sour cream
3 tbsp (45 ml) dill pickle brine, from the pickle jar
1 tbsp (15 ml) apple cider vinegar
1 tbsp (15 g) Dijon mustard
2 tsp (8 g) granulated sugar
½ tsp (1 g) black pepper, freshly ground
¼ tsp (1 g) garlic powder (optional)

Equipment (8)

Large colander
Large mixing bowl (4–5 quart / 4–5 L)
Medium bowl for the dressing
Sharp chef's knife and cutting board
Box grater
Whisk
Measuring cups and spoons
Clean kitchen towel or paper towels

Steps

Before you start

Open a jar of dill pickles (whole or spears, not sweet) and keep the brine. You need about 1 cup chopped pickles and 3 tablespoons of brine.
Plan on about 77 minutes in total. 15 minutes of that is salting the cabbage, and 30 minutes is chilling the finished slaw.
Chill a large serving bowl or have fridge space ready for the finished slaw.
Use a sharp knife, a mandoline, or the shredding disc of a food processor for the cabbage. Thin, even shreds give the best texture.

1
Shred the cabbage
- Remove any wilted outer leaves from the cabbage.
- Cut it into quarters through the core, then cut the core out of each quarter at an angle.
- Lay each quarter flat and slice it crosswise into very thin shreds, about ⅛ inch (3 mm) wide.
- You should have about 8 packed cups.
- Pile the shreds in a large colander set in the sink or over a bowl.
+ Show details− Hide details
Ready when: Shreds are thin and fine enough to bend easily over a fork.
Tip: Thick chunks stay tough and won't soak up the dressing, so keep the shreds thin.
2
Salt and drain cabbage
- Sprinkle ¾ teaspoon kosher salt over the cabbage and toss with your hands for 30 seconds.
- Leave it to drain for 15 minutes.
- The salt pulls out water, which keeps the finished slaw from turning soupy.
+ Show details− Hide details
Ready when: The cabbage looks slightly wilted and has released visible liquid into the sink or bowl.
3
Prep the mix-ins
- While the cabbage drains, coarsely grate the carrots.
- Dice the pickles into ¼-inch (6 mm) pieces and blot them on paper towels.
- Slice the scallions thinly and finely chop the dill.
- Keep these in a pile separate from the cabbage for now.
+ Show details− Hide details
Ready when: Pickle pieces are uniform and no longer dripping.
Tip: Blotting the pickles keeps extra liquid out of the slaw. You'll add the brine you want in the dressing.
4
Whisk the dressing
- In a medium bowl, whisk the mayonnaise, sour cream, pickle brine, apple cider vinegar, Dijon, sugar, black pepper, and garlic powder (if using) for about 1 minute.
- Whisk until completely smooth and pourable but still thick, like a ranch dressing.
+ Show details− Hide details
Ready when: No streaks of mustard or mayonnaise remain, and the sugar no longer feels gritty when rubbed against the bowl.
Tip: Don't add salt to the dressing. The pickles, brine, and salted cabbage already provide plenty.
5
Squeeze cabbage dry
- Press the cabbage down firmly in the colander with your hands to squeeze out as much liquid as you can.
- Then wrap it in a clean towel or press it between layers of paper towels and squeeze again.
- Do not rinse it.
- Transfer it to a large mixing bowl.
+ Show details− Hide details
Ready when: Cabbage feels damp but not wet, and no liquid runs out when you squeeze a handful.
Tip: Skipping this step is the main reason slaw turns watery in the fridge.
6
Combine the slaw
- Add the grated carrots, diced pickles, scallions, and most of the chopped dill (save about 1 tablespoon for garnish) to the cabbage.
- Pour the dressing over the top.
- Toss with tongs or a large spoon for about 1 minute, lifting from the bottom of the bowl.
+ Show details− Hide details
Ready when: Every shred of cabbage has a light, even coating of dressing and no pockets of dressing remain at the bottom.
Tip: The slaw will look slightly under-dressed at first. The cabbage releases a little more moisture as it chills.
7
Chill to blend
- Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours, so the flavors meld and the cabbage softens slightly while staying crunchy.
+ Show details− Hide details
Ready when: Slaw is cold and the dressing has loosened slightly and clings to the cabbage.
8
Taste and serve
- Stir the slaw well.
- Taste and adjust: add a teaspoon of pickle brine for more tang, a pinch of sugar if too sharp, or a pinch of salt if flat.
- Scatter the reserved dill on top and serve cold.
+ Show details− Hide details
Ready when: Bright, tangy, and creamy, with a clear dill flavor and a crisp bite.
Tip: If it seems dry after chilling, stir in 1 tablespoon mayonnaise or brine.

Good to know

Tips

Use crisp, refrigerated dill pickles (such as kosher-style) rather than shelf-stable ones for the best crunch.
Brands of pickle brine vary in saltiness and sourness, so add the last teaspoon at the end, to taste.
For a spicier version, stir in ½ teaspoon of hot sauce or a few chopped pickled jalapeños.
Serve in a bowl with a slotted spoon if you plan to pile it on sandwiches. This keeps any extra dressing from making the buns soggy.

Make ahead

"Make the dressing up to 3 days ahead and keep it covered in the fridge. Shred, salt, and squeeze the cabbage up to 1 day ahead and refrigerate it in a sealed container with the carrots. Combine everything 30 minutes to 4 hours before serving for the best crunch."

Storage & reheating

"Room temperature: no more than 2 hours (1 hour if above 90°F / 32°C). Refrigerator: store airtight for up to 3 days; stir before serving, as the slaw softens and releases a little liquid each day. Freezer: not recommended, since mayonnaise separates and the cabbage turns limp. Serve cold; do not reheat."

Substitutions

sour cream → plain full-fat Greek yogurt. Gives a similar tang. Use the same amount.
apple cider vinegar → white wine vinegar or lemon juice. Use the same amount. Lemon juice gives a brighter, fresher flavor.
green cabbage → 1 (14-oz / 400 g) bag coleslaw mix, plus 1 cup extra shredded cabbage. A shortcut that skips the shredding. Still salt, drain, and squeeze it as written, but use only ½ teaspoon salt.
fresh dill → 1 tablespoon dried dill. Fresh dill is much brighter. If using dried, add it to the dressing and let it sit 10 minutes before mixing.