Pickle Slaw


If you love traditional coleslaw, try this pickle slaw! Made with pickle juice in place of the vinegar, it makes a fantastic addition to pulled pork sandwiches and fish tacos. Serve it alongside your backyard summer favorites!

Photography Credit: Nick Evans

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!

A plate with pickles, chips and shredded bbq chicken sandwich with pickle slaw and topped with bbq sauce. A second plate with two sandwiches and sarrano mayo are behind the plate.

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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

Besides the aforementioned BBQ Chicken Sandwiches, serve this slaw on top of fish tacos or hot dogs, or alongside burgers, grilled steak, or grilled fish.

Make-Ahead Instructions

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!

Pickle Slaw Recipe

  • Prep time: 10 minutes
  • Yield: 6 to 8 servings


  • 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


1 Whisk together mayo, pickle juice, and sugar.

2 Stir in shredded cabbage, carrots, and pickles.

3 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.

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Nick Evans

Nick has been writing delicious recipes for the home cook for almost a decade. He lives in Denver, CO and embraces a delicate balance of diaper changing, trail running and beer drinking. His website is Macheesmo and his first book is Love Your Leftovers.

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