Pickle Coleslaw

Tangy, creamy, and briny in all the right ways, this dill pickle coleslaw skips the sugar and brings serious flavor. Made with a vinegar-forward pickle juice dressing and simple shredded veggies, it’s the perfect no-fuss slaw for pulled pork, barbecue beef, or any summer gathering.

📝 Ingredients

• 5 cups cabbage (shredded, any color)
• 1 1/2 cup carrots (shredded)
• 1/4 cup diced dill pickles
• 2 Tablespoons pickle brine
• 2 Tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• Pinch kosher salt

👨‍🍳 Instructions

1. 1whisk: In a small bowl, whisk the pickle brine, mayonnaise, and Dijon mustard. Salt and pepper to taste.
2. 2add and pour dressing: To a large bowl, add the coleslaw mix and chopped dill pickles. Pour the dressing mixture over the coleslaw and pickle mix and toss well. Let this sit for 10 to 15 minutes before serving.