Easy Dill Pickle Coleslaw
I hate doing dishes.
Which is why we work smarter not harder in this kitchen.
Well sometimes, I’m trying my best over here.
But by making the dressing in the bowl you’re going to mix the salad in you save yourself one bowl and I’d call that a win.
Simply secure your mandolin or benrinner to the top of your bowl and start slicing!
If you find that your bowl is slipping place a damp towel underneath and it will steady it for you.
Grocery List
Making this coleslaw ahead of time?
Avoid serving soupy coleslaw by either:
A) Prepping everything in advance and only adding the dressing just before serving, or
B) Salting all of the cut vegetables for 5-10 minutes to draw out the excess moisture before rinsing, spinning in a salad spinner and then tossing with the dressing.
Dilly Pickle Coleslaw
Crisp and fresh with a punchy dill flavour, this coleslaw is perfect to addition to a grilled chicken sandwich, fish and chips or to bring with you to your next pot luck.
Equipment
- Cutting Board
- Chefs Knife
- Mixing Bowls
- Measuring Spoons
- Mandolin Optional
Ingredients
- 1/4 cup Mayo
- 2 Tbsp Greek Yogurt
- 1 tsp Dijon Mustard
- 2 Dill Pickles Whole
- 1/4 Green Cabbage Medium Sized
- 1/4 Red Onion
- 1 Carrot
- 1/2 bunch Fresh Dill
Instructions
Make the Dressing
- Finely chop the fresh dill and cut the pickles into a small dice before adding both to a large mixing bowl
- Add the mayo, greek yogurt and dijon to the bowl with the dill and pickles, stir to combine and season with salt and pepper to taste.
Prep the Vegetables and Mix the Salad
- Peel and cut the carrot into a julienne then add directly to the bowl with the dressing.
- Cut away the core of the cabbage.If you are using a benrinner or mandolin secure it on top of your bowl and thinly slice the cabbage and red onion directly into the bowl with the dressing.
- Stir to combine then taste and adjust seasoning to your preference.
Notes
If you are serving the coleslaw as a side dish use any remaining dill as garnish.
