Mouthhwatering Quick Dill Coleslaw Dressing

Honestly, homemade coleslaw dressing beats anything you buy off the shelf every time.

This creamy dill dressing blends tangy Greek yogurt with pickle juice, giving your coleslaw a bright, fresh flavor that actually stands out. Fresh garlic and plenty of dill add a lively punch that pairs perfectly with crunchy cabbage.

Chopped pickles bring extra bite, and a little mayo smooths everything out without weighing it down.

It’s a quick, no-fuss side that goes with just about anything on the grill, and you can whip it up in no time.

Upgrading to homemade coleslaw dressing is such a small change but makes a huge flavor difference—and this dill dressing version is just that. It combines tangy Greek yogurt and tangy pickle juice with fresh garlic, a lot of dill, a little mayo, and chopped pickles for a creamy, pickle-forward dressing that’s packed with flavor.

You’ll have this ready in about 10 minutes, then just let it chill for about 30 minutes to bring the flavors together and soften the cabbage just enough while keeping that satisfying crunch. Below, I’ll walk you through an ingredient list, a simple step-by-step method, plus tips for making ahead, storing, and swapping ingredients if needed—so you get the tang and texture just right every time.

Why This Dressing Shines

• Ready in minutes – You can throw this dressing together in just 10 minutes, perfect for last-minute barbecues or a quick weeknight side—try it over blackened shrimp tacos with slaw.
• Tangy pickle flavor – If you’re a pickle fan, you’re going to love how the pickle juice and chopped dill pickles give this coleslaw a zesty pop that’s way more fun than your standard slaw.
• Lighter than traditional coleslaw – Greek yogurt keeps it creamy and satisfying but cuts down the calories compared to mayo-only versions. It also pairs nicely with crispy baked cod.
• Simple pantry ingredients – You probably have most of what you need already, so no need to run to the store for fancy items.

Ingredients for Dressing and Slaw

• 4 tbsp greek yogurt (I love Fage Total 5% for the creamiest texture)
• 1 tbsp mayonnaise (Hellmann’s has the best flavor balance)
• 2.5 tbsp pickle juice
• 1.5 tsp yellow mustard
• 1 garlic clove (freshly minced for the best flavor and aroma)
• 1/2 tsp salt
• 1/2 tsp sugar
• 3 tsp dill
• 1/4 tsp black pepper
• 6 cups cabbage (shredded into thin 1/8-inch strips)
• 1 cup dill pickle (finely diced into 1/4-inch pieces)

Make the Coleslaw

1. Mince 1 garlic clove very finely.
2. Shred 6 cups cabbage into thin 1/8-inch strips using a mandoline or sharp knife.
3. Dice 1 cup dill pickles into 1/4-inch pieces.

4. Place shredded cabbage and diced pickles in separate bowls and set aside.

5. In a medium bowl whisk 4 tbsp Greek yogurt and 1 tbsp mayonnaise until smooth and creamy.
6. Add 2.5 tbsp pickle juice, 1.5 tsp yellow mustard, minced garlic, 1/2 tsp salt, 1/2 tsp sugar, 3 tsp dill, and 1/4 tsp black pepper to the yogurt mixture and whisk until well blended.
7. Pour the shredded cabbage and diced pickles into the dressing bowl.

8. Toss the cabbage and pickles with the dressing until everything is evenly coated.

   

9. Refrigerate the slaw for at least 30 minutes to let the flavors meld and slightly soften the cabbage.

10. Stir the coleslaw before serving to redistribute any settled dressing.

Chef Tips and Serving Ideas

One big mistake I see with coleslaw is trying to eat it right away. That 30-minute chill isn’t just a suggestion—it lets the dressing soften the cabbage and lets all those great flavors mingle and deepen.

Another tip: don’t slice your cabbage too finely or too thick. Aim for thin shreds around 1/8-inch wide so it’s easy to eat but still crunchy and fresh.

Also, don’t skip properly mincing your garlic (or use a garlic press). Big chunks of raw garlic can be really harsh in a cold salad and throw off the balance.

If your coleslaw looks watery after sitting for a while, don’t worry—that’s totally normal. Just give it a good stir before serving, or drain any extra liquid that collects at the bottom.

This tangy coleslaw pairs beautifully with anything you toss on the grill—burgers, hot dogs, BBQ chicken—you name it. I especially love it piled high on pulled pork sandwiches or fish tacos—it’s fantastic on blackened shrimp tacos for that extra pickle zing and crunch. It’s also a fantastic side with fried chicken, cornbread, and baked beans at summer cookouts. If you want something simple, serve it alongside deli sandwiches or use it as a fresh topping for sloppy joes to add some texture and brightness.

This quick dill coleslaw is the perfect side for all your grilled favorites—think juicy burgers, crispy fried chicken, or tender BBQ ribs. It also shines as a crunchy topping on pulled pork sandwiches or fish tacos, and it’s excellent next to garlic butter baked cod. Don’t forget it with sloppy joes or deli sandwiches for a fresh pop of flavor and crisp texture!

Swaps and Mix-In Ideas

The basic dressing is super straightforward, but here are some swaps if you want to switch things up or don’t have something on hand:

• Greek yogurt: Regular yogurt works fine if you don’t have Greek—it’ll just be a bit thinner. Sour cream is a great richer, tangier option, just use the same amount. For inspiration on using Greek yogurt in a savory sauce, try this high-protein tuna casserole with an easy Greek yogurt sauce.
• Mayonnaise: Swap mayo for more Greek yogurt to keep things lighter, or go full mayo if you want a richer dressing.
• Pickle juice: Out of pickle juice? Use white vinegar or apple cider vinegar—start with 1 tablespoon and add more carefully since vinegar is stronger.
• Fresh dill: Dried dill works well, just use about a teaspoon since it’s more concentrated. Fresh parsley can substitute in a pinch, though the flavor will be different.
• Cabbage: Try mixing green and purple cabbage for color, or add shredded carrots or broccoli slaw for variety. This dressing works great with any crunchy veggie base.
• Dill pickles: Bread and butter pickles add a sweeter note, while kosher dills keep it tangy. You can also skip pickles if you want a simpler slaw.

• Swap sour cream for Greek yogurt for a richer, tangier slaw.
• Add shredded carrots or broccoli slaw mix to the cabbage for extra color and nutrition.
• Mix half green cabbage and half purple cabbage for a bright, pretty salad.
• Use bread and butter pickles for a sweeter slaw, or go with classic kosher dills for a tangier bite.
• Add a pinch of smoked paprika or cayenne pepper for a little kick. That heat pairs especially well with quick blackened shrimp.

Storage and Make-Ahead Tips

Store: This dill coleslaw keeps great in the fridge for 3-4 days if you keep it sealed tight in an airtight container. The flavor actually gets better after chilling for a bit. Just give it a good stir before serving because some liquid might separate and settle at the bottom.

Make Ahead: You can make the dressing on its own up to a week ahead and keep it in a jar in the fridge. Toss it with your cabbage and pickles right before serving to keep everything fresh and avoid soggy slaw. For an easy make-ahead meal, serve the chilled slaw alongside Lemon Garlic Tuna Cakes.

Preparation Time 10-15 minutes Cooking Time 0 minutes Total Time 10-45 minutes Level of Difficulty Easy Servings 1 cups of dressing

Keep your dill coleslaw dressing covered tightly in the fridge for up to 3-4 days. The flavors deepen as it sits, so leftovers actually taste even better after a day. Just stir it up before serving to mix any separated dressing back in.

Make the dressing ahead of time and store it in the refrigerator in a sealed jar for up to a week. When you’re ready to eat, simply toss it with fresh shredded cabbage and diced pickles. This trick keeps your coleslaw crisp and prevents it from getting soggy too soon.

Common Questions Answered

When making this dill coleslaw dressing, definitely use plain Greek yogurt—not the flavored kind. Full-fat Greek yogurt makes for the creamiest and richest dressing, but you can use 2% or even nonfat if that’s what you have. What really matters is the thickness Greek yogurt offers since it’s strained and creamy. If you notice your Greek yogurt looks watery at the top when you open it, just stir it well or drain off any extra liquid before measuring it out.

• Can I use regular yogurt instead of Greek yogurt? Yes, but your dressing will be thinner. Greek yogurt’s thickness is what really creates that creamy texture.
• Can I make this vegan? You can try swapping mayo for a vegan mayo and Greek yogurt for a dairy-free yogurt, but it will change the flavor a bit.
• How long does this coleslaw keep? It stays good in the fridge for about 3-4 days, which makes it easy to prep for fish dinners like Mediterranean baked cod with tomatoes and olives. Always store it in an airtight container.
• Can I add other pickled veggies? Absolutely! Try adding chopped pickled jalapeños or onions for a fun twist—they’re great when you use the slaw as a taco topper, for example on blackened shrimp tacos with a creamy garlic aioli.
• What if I don’t have fresh dill? Use dried dill—about a teaspoon. It’s more concentrated, so a little goes a long way.