Ingredients
Dressing
- ½ – 1 cup mayonnaise (start with ½ cup and adjust for desired creaminess)
- ½ cup pickle juice
- ½ – 1 cup diced dill pickles
- 1 teaspoon mustard (standard or Dijon)
- 1 teaspoon fresh or dried dill
- ½ teaspoon garlic powder
- 2 tablespoons sugar or sweetener (start with 1 tablespoon and adjust to taste, omit for tangy slaw)
- Salt and pepper to taste
Salad
- 4 cups shredded coleslaw mix (approximately one package)
Instructions
- Make the dressing: In a mixing bowl or the serving dish, combine mayonnaise, mustard, pickle juice, diced pickles, dill, garlic powder, sugar or sweetener, salt, and pepper. Stir well until the mixture is smooth and evenly blended.
- Add the coleslaw mix: Incorporate the shredded coleslaw mix into the prepared dressing. Toss thoroughly to coat all the cabbage evenly. Taste the slaw and adjust any ingredients as needed—adding more pickle juice for tanginess or extra dill for enhanced flavor.
- Serve or chill: The coleslaw can be served immediately for a fresh taste or chilled in the refrigerator for at least one hour to allow the flavors to meld and the slaw to become more refreshing and creamy.
Notes
- Adjust mayonnaise quantity to achieve desired creaminess.
- Taste and modify sugar or sweetener levels to balance tanginess.
- Use standard or Dijon mustard based on preference.
- Fresh dill or dried dill can be used interchangeably.
- Chilling the slaw enhances flavor blending and improves texture.
- Perfect as a side dish, sandwich topping, or picnic addition.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
