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Bowl of spicy dill pickle coleslaw garnished with pickles and herbs

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.
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Prep Time 10 minutes
Total Time 30 minutes
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.