Easy Dill Pickle Keto Coleslaw

Dill pickle keto slaw is an easy low carb summer salad perfect alongside fish, chicken, kebabs and other grilled meats.

Dill pickle keto coleslaw in a bowl on a counter

Ready in no time, this keto friendly coleslaw uses simple ingredients and has just 5.3g of net carbs per serving (a little over a cup)!

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Why You Will Love This Keto Slaw

  • No cooking and very little prep means you can whip this up quickly while your dinner is on the grill
  • Crunchy and fresh, this keto summer slaw pairs well with all kinds of grilled meats, great for patio season 
  • Very low in net carbs, most of which come from fresh vegetables 
  • This low carb recipe is fully vegetarian so it can be enjoyed by everyone at the table

What You Need to Know

The Creamy Dill Dressing

  • Slice the garlic into paper thin slices to minimize the bite of raw garlic in the slaw. 
  • Allow the dressing to sit and rest so the dill and raw garlic can infuse the rest of the ingredients to mellow and distribute the flavours. 
  • Both fresh and dried dill can be used for dill pickle colesaw, keep in mind that dried dill is far more intense than fresh dill. If using fresh dill, use 3 tablespoons for every 1 tablespoon of dried dill.

The Slaw Mix

  • The basic slaw mix contains cabbage, onions, green onions, and pickles. Feel free to mix it up by adding radishes, carrots, red onion, or any of your other favourite veggies. 
  • White or green cabbage provides that classic coleslaw crunch, but any type of cabbage can be used in its place such as Napa, or savoy cabbage. Even shredded lettuce can be used to create a dill pickle keto salad. 
Low carb coleslaw with dill pickles, and onions in a bowl

Easy Keto Dill Pickle Coleslaw

Easy Dill Pickle Keto coleslaw in a bowl with tongs
Prep Time 20 mins
Cook Time 0 mins
Servings 6 servings
Calories 173 kcal
Net Carbs 5.3 g
A very simple recipe for a keto friendly coleslaw. Shredded cabbage, sliced dill pickles and onions, in a homemade creamy garlic and dill dressing. A perfect companion for grilled fish, and other meats.

Equipment

  • Knife and Cutting Board
  • large salad bowl
  • small mixing bowl
  • serving tongs

Ingredients
 
 

Coleslaw Mix

  • 7 cups cabbage sliced/shredded
  • 1 small onion sliced thin
  • 2 stalks green onion finely chopped
  • 5 medium dill pickles quartered and sliced thin

Creamy Dill Coleslaw Dressing

  • 3 cloves garlic thinly sliced
  • 2 tablespoons pickle juice
  • ½ cup mayonnaise
  • 2 tablespoons mustard
  • 1 tablespoon dill dried or fresh (triple the amount for fresh dill)
  • salt and pepper

Instructions
 

Creamy Dill Coleslaw Dressing

  • Peel and clean garlic and slice in half lengthwise, turn and slice garlic into paper thin slices.
  • Add sliced garlic to a small mixing bowl along with pickle juice, mayonnaise, mustard, dill. Mix well and season to taste with salt and pepper. Allow the dressing to sit and marinade while you prepare the coleslaw mix.

Coleslaw Mix

  • Cut chunks of cabbage into manageable portions and using either a sharp knife or a box grater, shred the cabbage into small matchstick like pieces.
  • Half and quarter the dill pickles into spears and then cut widthwise into thin quarter slices.
  • Clean and peel a small onion and cut into thin matchstick slices along the grain.
  • Add everything to a bowl and combine well. Add desired amount of dressing and toss to combine. Season to taste and enjoy!

Notes

Make the dressing first and allow it to sit and rest for a few minutes while you prepare the coleslaw, this will allow the garlic and dill to infuse into the dressing and make it oh so yummy. 
P.S. this dressing is also an amazing sauce for fish!
Fresh vs. Dried Dill: Either can be used for this recipe, but remember dried dill is far more intense that fresh dill, use 3 tablespoons of fresh dill in place of 1 tablespoon of dried dill. 
Leftovers: Unlike lettuce, cabbage holds up pretty well in the fridge. Cover leftovers and store in the fridge for use within a few days. 

Nutrition

Calories: 173kcalCarbohydrates: 8.3gProtein: 1.9gFat: 15.4gSaturated Fat: 2.4gSodium: 770mgPotassium: 250mgFiber: 2.9gSugar: 3.8gVitamin A: 200IUVitamin C: 30mgCalcium: 80mgIron: 0.9mgSugar Alcohols: 0.07gNet Carbs: 5.3g
Did you give this a try?Mention @yummyforadam or use #yummyforadam on instagram!
Looking for a different low carb recipe?Something you don't see here or looking for a low carb version of your favourite recipe? Let me know so I can get working on it! Contact me directly or leave a comment!
Keywords: easy keto side salad, keto coleslaw, keto summer salad, Vegetarian




Dill pickle keto coleslaw in a bowl

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What to Serve With Keto Dill Pickle Slaw

Dill pickle keto coleslaw can be enjoyed at any time of the year but it really shines as a low carb summer salad alongside grilled meats such as fish, chicken, pork or beef. 

Cajun grilled fish and pork or chicken kebab pairs wonderfully with this slaw recipe. 

This slaw can also be served as a side salad with your other keto favourites such as my ultimate zucchini lasagna, or with a keto friendly pizza.

Try These Other Keto Summer Salads




4 Tips to Master This Recipe

  1. Let the dressing sit and marinade for 5-10 minutes while you prepare the slaw to let the flavour mellow and infuse with one another. 
  2. Hand Cut the cabbage into very thin shaving-like slices using a sharp knife. If you cannot slice them thin enough, shred using a cheese grater. 
  3. Salt the dressing and the slaw at the end after tasting to avoid over salting, pickles and pickle juice are already quite salty. 
  4. Use some potassium salt (no salt, nu salt, lo salt, lite salt, half salt, etc.) in place of table salt as it is less intense and will give you a nice hit of potassium to ward off the keto flu.

Enjoy!

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