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sweet pickle coleslaw recipe

Sweet Pickle Juice Coleslaw

This creamy coleslaw features a secret ingredient - bread and butter pickle juice - that creates the perfect balance of tangy and sweet flavors. The pickle brine adds depth that regular vinegar can't match, transforming ordinary cabbage into a memorable side dish that pairs beautifully with summer barbecue favorites.
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Prep Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 6 people
Course: Side Dish
Cuisine: American
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons sugar
  • 3 carrots grated
  • 1/2 cup mayonnaise full-fat recommended
  • 4 tablespoons bread & butter pickle juice
  • 1 head cabbage shredded
  • salt and pepper to taste

Equipment

  • Large mixing bowl
  • Food processor or box grater

Method
 

  1. Shred the cabbage and grate the carrots. Place them together in a large mixing bowl.
  2. In a separate bowl, combine the mayonnaise, bread & butter pickle juice, and sugar. Mix until smooth and well incorporated.
  3. Pour the dressing over the cabbage and carrot mixture. Season with salt and pepper to taste.
  4. Toss everything together until all vegetables are evenly coated with the dressing.
  5. Cover and refrigerate for about an hour before serving to allow flavors to meld and cabbage to soften slightly while maintaining its crunch.

Notes

For a colorful variation, try mixing in some purple cabbage along with the green cabbage. The coleslaw will keep in the refrigerator for up to 3 days, though it's best enjoyed within 24 hours when the vegetables still maintain their crunch. This versatile side pairs wonderfully with pulled pork sandwiches, fried chicken, or grilled meats.
For a tangier version, substitute half the mayonnaise with Greek yogurt or sour cream. A sprinkle of celery seeds or a dash of hot sauce can add interesting flavor dimensions.