5.0 from 114 votes
Dill Pickle Coleslaw
This dill pickle coleslaw is a tangy twist on a classic recipe. Serve as a side, in place of lettuce, or on top a pulled pork sandwich!
Prep Time
20 mins
Total Time
20 mins
Servings: 8
Calories: 118 kcal
Course:
Salad
Cuisine:
American
Ingredients
- 6 cups shredded cabbage
- ½ cup shredded red cabbage
- ½ cup shredded carrot
- ½ cup grated dill pickles
Dressing
- ½ cup mayonnaise
- 1 teaspoon granulated sugar
- 2 tablespoons dill pickle juice
- 1 teaspoon chopped fresh dill or ½ teaspoon dried dill
- ¼ teaspoon celery seed
- ¼ teaspoon garlic powder
- salt and pepper to taste
Instructions
- Combine all dressing ingredients in a small bowl. Mix well.
- Add remaining ingredients and toss to combine.
- Refrigerate at least 2 hours before serving.
Cup of Yum
Notes
- Grate the dill pickles using the large holes on a box grater.
Nutrition Information
Calories
118
(6%)
Carbohydrates
5g
(2%)
Protein
1g
(2%)
Fat
11g
(17%)
Saturated Fat
2g
(10%)
Cholesterol
6mg
(2%)
Sodium
239mg
(10%)
Potassium
137mg
(4%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
1475IU
(30%)
Vitamin C
22.9mg
(25%)
Calcium
30mg
(3%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 118
% Daily Value*
| Calories | 118 | 6% |
| Carbohydrates | 5g | 2% |
| Protein | 1g | 2% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 6mg | 2% |
| Sodium | 239mg | 10% |
| Potassium | 137mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 1475IU | 30% |
| Vitamin C | 22.9mg | 25% |
| Calcium | 30mg | 3% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.