Spicy Dill Pickle Coleslaw

Spicy Dill Pickle Coleslaw is the perfect combination of crunchy cabbage and tangy dill pickles, all tossed in a creamy, zesty dressing. This dish is ideal for summer barbecues and family gatherings, bringing a delightful kick to your meal. Whether you’re enjoying it as a side or topping your favorite sandwich, this Spicy Dill Pickle Coleslaw will surely brighten your table!

Why You’ll Love This Spicy Dill Pickle Coleslaw

• Bursting with flavor from the dill pickles and spicy mustard.
• Quick to prepare, making it a great last-minute side.
• Perfect for meal prep – it keeps for days in the fridge!
• Family-friendly and loved by kids and adults alike.
• Leftovers make an excellent topping for sandwiches or burgers.

Ingredients Needed

Veggies:

• 4 cups Cabbage (finely shredded)
• 1 cup Dill Pickles (chopped)

Sauce:

• 1 cup Mayonnaise (or Greek yogurt)
• 2 tablespoons Spicy Mustard

Spices:

• 1 teaspoon Cayenne Pepper (adjust to taste)

Step-by-Step Instructions

1. Finely shred the cabbage using a sharp knife or a food processor.

2. Dice the dill pickles into small, even pieces.

3. In a large bowl, combine mayonnaise (or yogurt) with spicy mustard and cayenne pepper. Stir until smooth.

4. Add the shredded cabbage and chopped pickles to the dressing mixture and stir well to coat.

5. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving.

Serving Suggestions Spicy Dill Pickle Coleslaw

• Serve alongside grilled meats for a refreshing contrast.
• Use it as a topping for pulled pork or brisket sandwiches.
• Pair it with fish tacos for an added crunch.
• Enjoy with a cool lemonade or iced tea.

Tips for Success Spicy Dill Pickle Coleslaw

• Allow the coleslaw to chill for at least 30 minutes to let the flavors meld.
• Adjust the cayenne pepper to suit your heat preference.
• For the best texture, consume within 3-4 days of making.
• Add a splash of pickle juice for extra tanginess if desired.

Variations

Here are a few easy ways to change it up:

• Substitute Greek yogurt for a lighter, tangy option.
• Add diced bell peppers or carrots for added crunch and color.
• Try using sweet pickles for a different flavor profile.
• Make it spicy by incorporating sliced jalapeños.

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Spicy Dill Pickle Coleslaw

A crunchy and tangy coleslaw made with finely shredded cabbage and dill pickles, tossed in a creamy, spicy dressing. Perfect for summer barbecues and family gatherings.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Total Time 30 minutes mins

Servings: 6 servings

Course: Side Dish

Cuisine: American

Calories: 200

Ingredients Method Notes

Ingredients

  

Veggies

• 4 cups Cabbage (finely shredded) Finely shredded for best texture
• 1 cup Dill Pickles (chopped) Chopped into small, even pieces

Sauce

• 1 cup Mayonnaise (or Greek yogurt) Greek yogurt can be used for a lighter option
• 2 tablespoons Spicy Mustard Adjust according to taste

Spices

• 1 teaspoon Cayenne Pepper Adjust to taste

Method

 

Preparation

1. Finely shred the cabbage using a sharp knife or a food processor.
2. Dice the dill pickles into small, even pieces.
3. In a large bowl, combine mayonnaise (or yogurt) with spicy mustard and cayenne pepper. Stir until smooth.
4. Add the shredded cabbage and chopped pickles to the dressing mixture and stir well to coat.
5. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving.

Notes

Allow the coleslaw to chill for at least 30 minutes to let the flavors meld. Adjust the cayenne pepper to suit your heat preference. For the best texture, consume within 3-4 days of making. Add a splash of pickle juice for extra tanginess if desired.