Too hot to turn on the oven? This Sweet & Spicy Pickle Slaw is for you.
It is the perfect refreshing side for a sunny afternoon. You get a satisfying crunch and a tangy kick in every single bite. It is exactly what your summer plate has been missing.
Why This Recipe Is a Winner
This recipe takes classic coleslaw and gives it a fun, modern twist. The addition of diced dill pickles adds a briny pop of flavor that everyone loves.
It is incredibly budget-friendly and uses simple pantry staples. Your guests will keep asking for the secret ingredient in the creamy dressing. It is the ultimate crowd-pleasing side dish for any gathering.
Simple Method
You do not need any special skills to make this dish. Just chop your vegetables and whisk together the simple dressing. It comes together in under 15 minutes with zero cooking required.
Even if you are a beginner, you can master this slaw easily. The hardest part is waiting for it to chill in the fridge!
Ingredients You’ll Need
These fresh ingredients create a vibrant and colorful bowl that looks beautiful on any table.
- 6 cups shredded green cabbage
- 1 cup shredded red cabbage
- 1 cup shredded carrots
- 1 cup diced dill pickles
- 1/4 cup finely diced red onion
- 1/2 cup mayonnaise
- 2 tablespoons dill pickle juice
- 1 tablespoon apple cider vinegar
- 2 tablespoons granulated sugar
- 1 tablespoon Sriracha sauce
- 1 teaspoon dried dill
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
Step-by-Step
- In a large mixing bowl, combine the shredded green cabbage, red cabbage, carrots, diced dill pickles, and red onion.
- In a separate small whisking bowl, combine the mayonnaise, dill pickle juice, apple cider vinegar, granulated sugar, Sriracha, dried dill, garlic powder, black pepper, and salt.
- Whisk the dressing ingredients until the sugar is fully dissolved and the mixture is smooth.
- Pour the dressing over the cabbage and pickle mixture.
- Toss the vegetables thoroughly with the dressing until every component is evenly coated.
- Cover the bowl and refrigerate for at least 30 minutes prior to serving to allow the flavors to emulsify and penetrate the cabbage.
Best Ways to Enjoy It
Serve this slaw alongside grilled burgers or hot dogs at your next BBQ. The spicy kick cuts through rich meats perfectly. It also tastes amazing piled high on a pulled pork sandwich.
For a lighter meal, enjoy it with grilled fish or shrimp tacos. Pack it into small containers for a crunchy work lunch that stays fresh.
Keep It Fresh
Store any leftovers in an airtight container in the refrigerator. This slaw stays fresh and crunchy for up to 3 days. The flavors actually improve after a few hours of sitting.
Do not freeze this recipe, as the cabbage will lose its texture. Give it a quick toss before serving again to redistribute the dressing.
Tips for Best Results
- Do not skip the 30-minute chill time in the refrigerator.
- Use a mandoline slicer for extra thin and uniform cabbage shreds.
- Adjust the Sriracha amount if you prefer a milder flavor.
- Pat your diced pickles dry to prevent a watery dressing.
- Double the batch for large summer potlucks and holiday gatherings.
- Add a pinch of fresh dill on top for a bright herbal finish.
- Use cold cabbage straight from the fridge for maximum crunch.
Ways to Switch It Up
- Swap the Sriracha for hot honey for a different kind of sweetness.
- Use vegan mayonnaise to make this recipe completely plant-based.
- In summer, add fresh corn kernels for an extra seasonal touch.
- Add sliced jalapeños if you want an extra spicy bite.
Common Questions
Can I make this ahead of time?
Yes, you can make this a few hours before your event. It actually tastes better after the flavors have time to meld together.
Is this slaw very spicy?
It has a gentle heat that most people enjoy. You can always start with half the Sriracha and add more to taste.
Can I use bagged coleslaw mix?
Absolutely! A pre-shredded mix is a great time-saving shortcut for busy weeknights.
I hope this zesty slaw brings a little extra sunshine to your summer table. It is so simple and flavorful that you might never go back to basic coleslaw again. Happy cooking!
— Lidia
Ingredients
- 6 cups shredded green cabbage
- 1 cup shredded red cabbage
- 1 cup shredded carrots
- 1 cup diced dill pickles
- 1/4 cup finely diced red onion
- 1/2 cup mayonnais e
- 2 tablespoons dill pickle juice
- 1 tablespoon apple cider vinegar
- 2 tablespoons granulated sugar
- 1 tablespoon Sriracha sauce
- 1 teaspoon dried dill
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon sal t
Instructions
- In a large mixing bowl, combine the shredded green cabbage, red cabbage, carrots, diced dill pickles, and red onion.
- In a separate small whisking bowl, combine the mayonnaise, dill pickle juice, apple cider vinegar, granulated sugar, Sriracha, dried dill, garlic powder, black pepper, and salt.
- Whisk the dressing ingredients until the sugar is fully dissolved and the mixture is smooth.
- Pour the dressing over the cabbage and pickle mixture.
- Toss the vegetables thoroughly with the dressing until every component is evenly coated.
- Cover the bowl and refrigerate for at least 30 minutes prior to serving to allow the flavors to emulsify and penetrate the cabbage.
