Dill Pickle Coleslaw
By Traeger Kitchen
A splash of pickle brine (from a jar of dill pickles) adds a tangy punch to sweet coleslaw. Serve dill pickle coleslaw as a side to your favorite BBQ or pile it on pulled pork or fried chicken sandwiches. Salting and weighting the shredded cabbage draws out the water and makes it more crisp and flavorful so be sure to allow enough time (about 2 hours) for this step. The recipe makes about a quart and leftovers will keep in the fridge for a couple days, though it will soften some.
Prep Time
10 Minutes
Ingredients
Number of people serving
8
Activating this element will cause content on the page to be updated.Units of measurement:
main
| 6 Cup | very thinly sliced cabbage (green, red, or a mix) |
| Kosher salt | |
| 1/4 Cup | mayonnaise |
| 3 Tablespoon | dill pickle brine (from a jar of pickles) |
| 1 Tablespoon | Cider Vinegar |
| 2 Teaspoon | sugar |
| Freshly ground black pepper | |
| 1/2 Cup | coarsely grated carrots |
| 1/4 Cup | finely chopped white onion |
| 1 Teaspoon | dill seed |
| 1/2 Teaspoon | celery seed |
Step
1
Put the cabbage in a colander and toss with 1 Tablespoon kosher salt. Set a plate that fits inside the colander on top of the cabbage and weigh it down with a heavy can or jar. Drain the cabbage in the sink or over a bowl for 2 hours.
2
In a small bowl, whisk the mayonnaise, pickle brine, vinegar, sugar, and ¼ teaspoon pepper.
3
Turn the cabbage out onto a clean dish towel and pat dry well. Transfer the cabbage to a large bowl. Add the carrot, onion, dill seed, celery seed, and the dressing. Toss until well combined. Season to taste with salt and pepper. Serve within an hour or two of making for best flavor and texture. Leftovers can be covered and refrigerated for up to 2 days. Enjoy!
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