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Dill Pickle Coleslaw

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 Min

Ingredients

Number of People Serving

8

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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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