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.
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.
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
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
- Combine the sour cream, pickle juice, dill, salt, and pepper in a small bowl. Set aside.
- 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.
- Let it sit in the fridge for at least an hour before serving.