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Pickled Coleslaw

Haven't you heard? It's the year of the PICKLE!! Well not officially, but with all the pickle recipes swarming the interwebs I feel like someone needs to announce it. Embrace the salty, tangy, crunchy goodness of pickles cause I ain't stopping.

Pickle Coleslaw


- Cabbage (shredded, 2 1/2 cups)

- Mayo (1/2 cup)

- Sour Cream (3 Tbsp)

- Pickle Juice (1/4 cup)

- Dill (fresh 1/4 cup, chopped)

- Salt and Pepper (to taste)

- Dill Pickles (3, finely chopped)


1. In a small bowl, add all ingredients. Mix thoroughly. Refrigerate for 12-24 hours. Serve cold.


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