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Dill Pickle Slaw
  • Salad:
  • 16 oz red/green cabbage, thinly sliced/shredded or pre-bagged
  • 1/2 med onion thin sliced
  • 2 stalks celery, chopped
  • 1/3 cup dill pickles, chopped
  • Dressing:
  • 3/4 cup mayonnaise
  • 1 tbsp garlic, minced
  • 1/2-1 tbsp sweetener
  • 1 tbsp cider vinegar
  • 1 tbsp pickle juice
  • 1 tsp dijon mustard
  • Toppings:
  • 9 bacon slices, cooked and crumbled
  • Salt and pepper to taste
  • Cilantro (optional, to taste)
  1. Cook and crumble bacon
  2. In a large bowl add all veggies
  3. Whisk dressing ingredients together in a small bowl.
  4. Add dressing to salad. Toss all ingredients until well incorporated.
  5. Add bacon (and cilantro, if using) and mix gently (can also be added before serving for a nice crunch)
  6. Cover and refrigerate at least 1 hour up to 8 hours.
  7. Season with salt and pepper (if needed).
  • For a creamier coleslaw, refrigerate longer or add 1/4 cup more mayonnaise. For crisper coleslaw refrigerate less time. 
  • Do not add salt or pepper until all ingredients are tossed together. Bacon, mayonnaise, and pickle juice all have varying amounts salt and seasoning. Adjust salt and pepper, seasoning accordingly.