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.