Dill Pickle Coleslaw

Pro tips

• Pat diced pickles dry before mixing to prevent excess liquid from making the coleslaw soggy.
• Use chilled ingredients and chill the finished coleslaw for at least 30 minutes before serving for best texture.
• Taste and adjust salt carefully—pickles and Dijon mustard add saltiness, so go light and add more if needed.
• Sprinkle everything bagel seasoning just before serving to keep it crunchy rather than mixing it in.

Substitutions

• Dill pickle slices → dill pickle spears, chopped (same amount)
• Fresh dill → 1 tbsp dried dill (more concentrated, use less)
• Dijon mustard → whole grain mustard (adds texture, slightly less tangy)
• Mayonnaise → half mayo + half Greek yogurt (tangier, lighter texture)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 3 days. Drain excess liquid before serving if needed.

Can I make dill pickle coleslaw ahead of time?

Yes. Prepare it up to 2 days ahead and store in an airtight container in the refrigerator. The flavors deepen as it sits.

What can I substitute for fresh dill?

Use 1 tbsp dried dill or 1 tsp dill seed. Reduce the amount since dried dill is more concentrated than fresh.

Is this coleslaw gluten-free?

Yes, if you use certified gluten-free Dijon mustard and verify your mayonnaise brand—most are naturally gluten-free.

How much diced pickle should I use?

The recipe calls for 1/2 cup diced pickles plus 1/2 cup pickle slices. Adjust to taste if you prefer a more or less intense pickle flavor.

Can I use Greek yogurt instead of mayo?

You can substitute up to half the mayo with Greek yogurt for a tangier, lighter version, though the texture will be less creamy.