This recipe originally featured in Grilled BBQ Chicken Sandwiches.
This is a twist on the classic coleslaw. Rather than use vinegar, I use a little pickle juice to give my slaw some tang and stir in some chopped pickles as well. It cuts through the richness of a BBQ chicken sandwich!
The Best Cabbage for Slaw
For this recipe, we use green cabbage. You'll need about half of a medium head. (Use the rest of it to make any of these recipes!)
Double the Pickle, Double the Fun!
In addition to using pickle juice in place of the traditional vinegar for this slaw, we also add about a half-cup of chopped pickles. It's like a coleslaw and a pickle relish all in one!
Ways to Use This Slaw
This slaw can be made up to 2 days in advance. It will also keep for up to 5 days, but the texture diminishes over time.
Love Coleslaw? Try These Recipes!
- Classic Coleslaw
- Asian Coleslaw
- Broccoli Slaw with Cranberry Orange Dressing
- No Mayo Coleslaw
- Citrusy Cabbage Slaw
- 1/2 cup mayonnaise
- 1/4 cup dill pickle juice
- 1 tablespoon sugar
- 1/2 green cabbage, thin shredded (about 4 cups)
- 2 medium carrots, grated (about 1 cup)
- 1/4 cup chopped dill pickles
Whisk together mayo, pickle juice, and sugar
Stir in shredded cabbage, carrots, and pickles
Stir together and taste:
Season to your liking with salt and pepper. Slaw can be made a day or two in advance with no problem.