Dill Pickle Salad

I have loved pickles for as long as I can remember.  My parents would hand me a pickle as a small child and I would happily eat it and then ask for more.  I love the crunch.  I love the sour.  I love it all.  While I tend to lean towards big, fat, kosher dill pickles, I haven’t met a pickle I haven’t liked.

Which is why I obviously had to make a salad featuring them. Dill Pickle Salad | Life Healthfully Lived

Before you turn away in disgust (pickle hater), this salad isn’t ONLY pickles.  While I might find that appealing, I understand that the vast majority of you would think otherwise.  You’re wrong, but I’m not going to argue with you dear reader 🙂

This is salad is my twist on coleslaw.  I made a Caroline-style pulled pork dinner a few weeks ago and you can’t have pulled pork without coleslaw.  When I decided I needed to make coleslaw for said pulled pork dinner, the only traditional ingredient I had was shredded cabbage.

So it was time to get creative. Dill Pickle Salad | Life Healthfully Lived

I had pickles.  I had some lactose free sour cream.  I had plenty of seasonings.  I figured that was enough to make my coleslaw dreams come true.  While it might be unconventional it turned out really delicious.  I might be biased because of my love for briny pickles, but I think it made a great addition to the pulled pork.

If you love pickles as much as I do or just want to get crazy and try something new, give this Dill Pickle Salad a shot!

Dill Pickle Salad- serves 4 Dill Pickle Salad | Life Healthfully Lived

For 1 serving: Calories: 33 Total Fat: 2.26 g Carbs: 2.4 g Fiber: 1.1 g Protein: .8g

  • 2 cups shredded cabbage
  • 4-5 dill pickles, chopped
  • 2 tbsp sour cream (I used this version but you could also make a dairy-free version)
  • 2 tsp pickle juice, straight from the jar
  • 1/2 tsp dried dill
  • 1-2 green onions, thinly sliced (green parts only)
  • 1/2 tsp salt
  • 1/4 tsp pepper
  1. Combine the sour cream, pickle juice, dill, salt, and pepper in a small bowl.  Set aside.
  2. Shred the cabbage and chop the pickles and add to a large bowl.  Pour in the dressing and stir to coat everything.  It might seem like it won’t be enough but keep stirring, it will get there.
  3. Let it sit in the fridge for at least an hour before serving.