Pickle de Gallo Coleslaw
Coleslaw is a summer cookout staple for good reason: it's easy, crowd-pleasing, and goes with just about everything off the grill. This version features a dill pickle relish that adds a tangy kick.
Servings 10 servings
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.
Notes
* Pickle de Gallo is a brand name product for a pickle-loaded salsa/relish. You can easily make your own for this recipe by finely dicing 1 cup of dill pickles (measure after dicing), 1/4 cup of red bell peppers, 2 tablespoons of onion, 1 clove of garlic, and a big pinch of salt. Mix together in a container and top with some dill pickle juice from the jar. The key here is to very finely chop everything into equal sizes. Let rest for a few hours to allow the flavors to soak into the vegetables.