This keto dill pickle coleslaw is a creamy, flavorful, and fun salad that’s sure to be a crowd-pleaser whenever you serve it.
I made this dill pickle coleslaw for Super Bowl Sunday and it was a big hit. I prepared it the day before and refrigerated it overnight so the flavors could meld and the cabbage softened to the ideal texture. The result was a creamy, tangy side that paired well with everything on the table. I hope you enjoy it as much as we did.
Should I make my own coleslaw or buy a coleslaw mix?
Either option works well for this recipe. Store-bought coleslaw mix is convenient—just check the ingredient list to make sure there are no unwanted additives. Making your own from a head of cabbage (or a mix of red and green cabbage) is equally good and gives you more control over texture and freshness. If you buy a whole head of cabbage, you can use the remaining half for another dish.
Key ingredients in this keto dill pickle coleslaw
Chopped dill pickles and a splash of pickle juice give the coleslaw its signature crunch and tang. The dressing combines keto-friendly mayonnaise and sour cream for a rich, creamy base. Dijon mustard adds subtle sharpness, while a granulated sugar substitute balances the acidity. Fresh dill intensifies the herbaceous flavor; if using dried dill, use about 1 teaspoon instead of 1 tablespoon fresh. Celery seed and garlic powder finish the dressing. Taste before serving and add salt and pepper as needed—about 1/4 teaspoon of each was perfect for me.
Tips for making perfect keto dill pickle coleslaw
To ensure the best texture and flavor: sort through the coleslaw mix and cut or tear any large pieces so the cabbage is uniformly sized. Dice the pickles to your preferred size—small pieces distribute flavor more evenly. Dijon mustard works beautifully here, but yellow or spicy brown mustard can be substituted based on preference. Refrigerate the finished coleslaw for 2–4 hours or overnight to allow flavors to meld and for the dressing to soften the cabbage slightly.
Main dishes that pair well with this coleslaw
This tangy, creamy coleslaw complements many keto-friendly mains, such as keto meatloaf, glazed salmon, pulled pork, or low-carb chicken fajitas. It also works well alongside grilled meats and burgers for a refreshing contrast.
Helpful Hints
* You can use a pre-shredded coleslaw mix or shred your own cabbage for this recipe.
* After mixing the coleslaw, taste and adjust salt and pepper to preference.
Main Kitchen Equipment and Utensils
- Mixing bowls
- Measuring cups
- Measuring spoons
Splash of Encouragement
Trying small twists to familiar recipes can lead to new favorites.
Keto Dill Pickle Coleslaw
6 Servings
15 minutes
15 minutes
This dill pickle coleslaw is creamy, tangy, and perfect for keto meals or gatherings.
Ingredients
- 16 ounce bag coleslaw
- ⅓ cup chopped dill pickles
- ½ cup keto mayonnaise
- ¼ cup sour cream
- 2 tablespoons dill pickle juice
- 1 teaspoon Dijon mustard
- 1 teaspoon granulated sugar substitute
- 1 tablespoon chopped fresh dill (or 1 teaspoon dried)
- ¼ teaspoon celery seed
- ¼ teaspoon garlic powder
- Salt and pepper to taste
Instructions
- In a large mixing bowl, add the coleslaw mix and cut or tear any large pieces so the cabbage is uniform in size.
- Add the chopped dill pickles and stir to combine.
- In a small bowl, whisk together mayonnaise, sour cream, pickle juice, mustard, sugar substitute, dill, celery seed, and garlic powder.
- Pour the dressing over the coleslaw mixture and toss until well coated.
- Refrigerate for 2–4 hours or overnight to allow flavors to meld before serving.
Nutrition Information:
Yield: 6 Servings
Serving Size: 1
Amount Per Serving:
Calories: 177
Total Fat: 16g
Trans Fat: 0g
Cholesterol: 12mg
Sodium: 455mg
Carbohydrates: 5g
Net Carbohydrates: 3g
Fiber: 2g
Protein: 1g
Nutrition info is an estimate and may vary by brands and ingredients used. Net carbs are total carbs minus fiber; sugar alcohols may be excluded when calculating net carbs.
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