Quick Dill Coleslaw Dressing

If you ask me, homemade coleslaw dressing beats the store-bought stuff any day.

This creamy dill dressing brings together tangy Greek yogurt and pickle juice for a coleslaw that actually tastes like something. Fresh garlic and plenty of dill give it a punch of flavor that works with the crunchy cabbage.

It’s mixed with chopped pickles for extra bite and a hint of mustard to tie everything together. A touch of mayo keeps it smooth without making it too heavy.

It’s a simple side dish that goes with just about anything you’re grilling, and it’s ready in minutes.

What Kind of Greek Yogurt Should I Use?

For this dill coleslaw dressing, you’ll want to use plain Greek yogurt – not the flavored stuff. Full-fat Greek yogurt will give you the creamiest, richest dressing, but 2% or even nonfat will work just fine if that’s what you have on hand. The thickness of Greek yogurt is what really matters here, so stick with Greek rather than regular yogurt since it’s been strained and has that nice thick consistency. If your Greek yogurt seems a bit watery when you open it, just give it a quick stir or drain off any liquid sitting on top before measuring it out.

Options for Substitutions

This dressing is pretty straightforward, but here are some swaps you can make if needed:

• Greek yogurt: Regular yogurt works fine here, though it’s a bit thinner. You can also use sour cream for a richer, tangier dressing – just use the same amount.
• Mayonnaise: If you want to keep it lighter, swap the mayo for more Greek yogurt. For a creamier dressing, go ahead and use all mayo instead of yogurt.
• Pickle juice: Don’t have pickle juice? Use white vinegar or apple cider vinegar instead. Start with 1 tablespoon and add more to taste since vinegar is stronger than pickle juice.
• Fresh dill: Dried dill works too – just use about 1 teaspoon since dried herbs are more concentrated. Fresh parsley can also work if you’re out of dill, though the flavor will be different.
• Cabbage: Mix green and purple cabbage for some color, or add in shredded carrots or broccoli slaw mix. The dressing works with any crunchy vegetable base.
• Dill pickles: Bread and butter pickles will make the slaw sweeter, while kosher dills keep it tangy. You can also leave them out if you prefer a simpler slaw.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with coleslaw is serving it right away, which means you’ll miss out on the best flavor – the 30-minute chill time isn’t just a suggestion, as it allows the dressing to soften the cabbage and lets all those flavors meld together.

Another common error is chopping your cabbage too fine or too thick, so aim for thin shreds about 1/8-inch wide that are easy to eat but still have some crunch.

Don’t skip mincing the garlic really well (or use a garlic press), because big chunks of raw garlic can be overpowering and unpleasant in a cold salad.

If your coleslaw seems watery after sitting, that’s normal – just give it a good stir before serving or drain off any excess liquid that pools at the bottom of the bowl.

What to Serve With Dill Coleslaw?

This tangy coleslaw is perfect alongside anything you’d throw on the grill – think burgers, hot dogs, or BBQ chicken. I love piling it on top of pulled pork sandwiches or fish tacos for extra crunch and that pickle-y kick. It’s also great as a side for fried chicken, cornbread, and baked beans at a summer cookout. If you’re keeping things simple, serve it with deli sandwiches or as a topping for sloppy joes to add some freshness and texture.

Storage Instructions

Store: This dill coleslaw keeps well in the fridge for about 3-4 days in an airtight container. The flavors actually get better as it sits, so making it a few hours ahead is a great idea. Just give it a good stir before serving since some liquid might settle at the bottom.

Make Ahead: You can prep the dressing separately up to a week in advance and store it in a jar in the fridge. Just toss it with the cabbage and pickles when you’re ready to serve. This keeps the coleslaw from getting too watery if you’re not eating it right away.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 170-210
• Protein: 7-10 g
• Fat: 7-10 g
• Carbohydrates: 22-28 g

Ingredients

For the dressing:

• 4 tbsp greek yogurt (I use Fage Total 5% for the creamiest texture)
• 1 tbsp mayonnaise (I prefer Hellmann’s for 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

For the salad:

• 6 cups cabbage (shredded into thin 1/8-inch strips)
• 1 cup dill pickle (finely diced into 1/4-inch pieces)

Step 1: Prepare the Mise en Place

• 1 garlic clove, minced
• 6 cups cabbage, shredded
• 1 cup dill pickle, diced

Mince the garlic clove finely—this is crucial for even distribution of flavor throughout the dressing.

Shred the cabbage into thin 1/8-inch strips using a mandoline or sharp knife, then finely dice the dill pickles into 1/4-inch pieces.

Set both vegetables aside in separate bowls.

I find that mincing garlic fresh right before use, rather than using pre-minced, makes a noticeable difference in the brightness of the final dressing.

Step 2: Build the Creamy Dressing Base

• 4 tbsp greek yogurt
• 1 tbsp mayonnaise
• 2.5 tbsp pickle juice
• 1.5 tsp yellow mustard
• 1 garlic clove, minced
• 1/2 tsp salt
• 1/2 tsp sugar
• 3 tsp dill
• 1/4 tsp black pepper

In a medium bowl, whisk together the Greek yogurt and mayonnaise until smooth and fully combined—this creates the creamy foundation.

Add the pickle juice, yellow mustard, minced garlic, salt, sugar, dill, and black pepper.

Whisk everything together until the dressing is homogeneous and the dill is evenly distributed.

I prefer to whisk by hand here rather than use a blender to maintain a nice chunky texture with visible flecks of dill.

Step 3: Combine and Chill

• dressing mixture from Step 2
• shredded cabbage from Step 1
• diced dill pickles from Step 1

Add the shredded cabbage and diced dill pickles to the dressing, then toss everything together until the vegetables are evenly coated and well combined.

Transfer to a serving bowl or storage container and refrigerate for at least 30 minutes before serving—this chilling time allows the flavors to meld and the cabbage to slightly soften while maintaining its crunch.

For best texture, I like to give it a quick stir just before serving to redistribute any dressing that may have settled.

Quick Dill Coleslaw Dressing

Delicious Quick Dill Coleslaw Dressing recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 27 minutes mins

Servings 1 cups of dressing

Calories 190 kcal

Ingredients

  

For the dressing::

• 4 tbsp greek yogurt (I use Fage Total 5% for the creamiest texture)
• 1 tbsp mayonnaise (I prefer Hellmann's for 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

For the salad::

• 6 cups cabbage (shredded into thin 1/8-inch strips)
• 1 cup dill pickle (finely diced into 1/4-inch pieces)

Instructions

 

• Mince the garlic clove finely—this is crucial for even distribution of flavor throughout the dressing. Shred the cabbage into thin 1/8-inch strips using a mandoline or sharp knife, then finely dice the dill pickles into 1/4-inch pieces. Set both vegetables aside in separate bowls. I find that mincing garlic fresh right before use, rather than using pre-minced, makes a noticeable difference in the brightness of the final dressing.
• In a medium bowl, whisk together the Greek yogurt and mayonnaise until smooth and fully combined—this creates the creamy foundation. Add the pickle juice, yellow mustard, minced garlic, salt, sugar, dill, and black pepper. Whisk everything together until the dressing is homogeneous and the dill is evenly distributed. I prefer to whisk by hand here rather than use a blender to maintain a nice chunky texture with visible flecks of dill.
• Add the shredded cabbage and diced dill pickles to the dressing, then toss everything together until the vegetables are evenly coated and well combined. Transfer to a serving bowl or storage container and refrigerate for at least 30 minutes before serving—this chilling time allows the flavors to meld and the cabbage to slightly soften while maintaining its crunch. For best texture, I like to give it a quick stir just before serving to redistribute any dressing that may have settled.