If you’ve been following along here for a while, you know there’s a special place in my cook’s heart for dill pickles. So when I spotted a pico-de-gallo-style relish made with dill pickles at the store, I knew exactly what I was going to do with it. This Pickle de Gallo Coleslaw takes everything you love about creamy coleslaw and layers in the briny, herby, crunchy goodness of dill pickles. Summer grilling and delicious salads are a match made in heaven, and this side dish upgrade will take your next cookout right over the top.
Summer feasting might have a focus on the grill, but no picnic or cookout is complete without a full complement of side dishes. And while the classics are an easy go-to choice, I don’t think there will be many complaints when an old favorite gets a unique and delicious recipe tweak.
Dill pickles are enjoying the spotlight as cooks everywhere discover their versatility, not just as a crunchy nibble next to a sandwich, but as a legit ingredient in its own right. The whole jar, in fact, is a summer salad’s secret weapon, both cukes and brine. To wit, last year’s Dill Pickle Pasta Salad was a family favorite, and I’m planning on many return appearances this summer.
But today I’m all about coleslaw. Homemade coleslaw is a breeze to make — especially if you allow yourself the shortcut of bagged, shredded coleslaw, which I do! — and my dill pickle twist gives a whole fresh take on this favorite side dish. Grillo’s Pickle de Gallo is a clever variation of the famous salsa, pico de gallo, featuring dill pickles in place of tomatoes. It’s a fabulous addition to creamy slaws.
Recipe Highlights
- Difficulty: Easy!
- Cook time: 0 minutes.
- Prep time: 5 minutes, if you use bagged coleslaw. The only ingredient that needs chopping is the dill; everything else is just measuring.
- Flavor profile: Dill pickle lovers will appreciate this dilly take on classic creamy coleslaw. It’s tangy, with just the right hint of sweetness, and lots of crunch.
Key Ingredients
Pickle de Gallo — This yummy “salsa” is a branded product from Grillo’s, maker of the famous pickles. It’s simply finely chopped dill pickles, red bell peppers, onions, and garlic, topped off with dill pickle juice. If you have to make your own, make extra because you’ll want this stuff around for summer salads (think, macaroni salad)!
Cabbage — I have nothing against the shortcut of a bagged coleslaw mix. As a food blogger, my refrigerator is always overstuffed with random things like jars and bottles and condiments. So, trying to find room for a whole head of cabbage is very humorous. Plus, I like the tri-colored blend for this slaw, with lots of green cabbage plus a little red cabbage and carrots. Price-wise, if you’re going for the three colors, it comes out even, buying pre-shredded versus whole vegetables (and can I just say, no room in the fridge for two heads of cabbage!).
Dressing base — Mayonnaise and buttermilk make up the foundation of the dressing. Use your favorite mayo — I usually go with Duke’s but the mayo in the photos here was an avocado oil blend, which was what I had in the fridge at the time. It’s all good.
Seasonings — The pickle de gallo will add a strongly sour dill note to the slaw, so I offset that with a little sugar and apple cider vinegar for a nice, balanced tang. I also add lots of fresh dill, which imbues the slaw with its bright, grassy notes.
How to Make Pickle de Gallo Coleslaw
Ready to make the recipe? Skip to the recipe card now to see the full ingredient list, quantities, prep/cooking times, and printable, detailed instructions. Or, keep scrolling for a visual walk-through and summary of making the slaw.
Make the dressing
In a small bowl, stir the dressing ingredients together until well-combined and smooth. Add half of the pickle de gallo, stirring well. Pro tip: Mixing the pickle de gallo with the dressing will help distribute the vegetables throughout the slaw.
Dress the slaw
Place the coleslaw mix in a large salad bowl. Pour about half of the dressing over the slaw and stir to coat. Using tongs here to turn the slaw over and over will help speed things along.
Finish the slaw
Add the remaining pickle de gallo, and drizzle more of the dressing over the slaw. Toss well, making sure the cabbage is coated with the dressing. Use your judgment as to whether you add all of the dressing — some people prefer a drier slaw; some like it pooled for further tossing later. Let the slaw rest in the fridge for a few hours, for best flavor.
Cook’s FAQs
That’s all there is to it — a handful of ingredients, five minutes of prep, and one genuinely exciting coleslaw. If you’re a dill pickle fan, this one is going to earn a permanent spot in your summer rotation. Enjoy!
As always, if you make it, drop a comment below and let me know what you think. I love hearing from you.
Pickle de Gallo Coleslaw
Ingredients
- 1 cup mayonnaise
- 1/4 cup buttermilk
- 1 tablespoon apple cider vinegar
- 1 tablespoon sugar
- 1 tablespoon minced fresh dill
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup Grillo’s Pickle de Gallo*
- 14-16 ounces bagged coleslaw mix (or 6 to 8 cups shredded cabbage)
Instructions
- In a small mixing bowl, stir together the mayo, buttermilk, vinegar, sugar, dill, salt, and pepper until smooth. Stir in 1/2 cup of the pickle de gallo, mixing well.
- Add the coleslaw mix or shredded cabbage to a large salad bowl. Pour about about of the dressing over the cabbage, along with the other 1/2 cup of the pickle de gallo and toss (pro tip: use tongs turn over the cabbage from the bottom for easy mixing).
- Pour the remaining dressing over the cabbage and toss again. Note that this recipe makes plenty of dressing for 16 ounces of coleslaw. If your bag contains less than that (hello, shrinkflation!), you might want to use less dressing.
- Refrigerate for at least 2 hours. This slaw can store in the fridge for 2 to 3 days.