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Dill Pickle Coleslaw (Dillgurken-Krautsalat)

Dill Pickle Coleslaw boasts cabbage, carrots, and pickles, topped with a creamy, northern-inspired mayonnaise dressing. It's refreshingly perfect for all summer ventures!

Ingredients:

• 1 bag of shredded cabbage and carrot
• 6-8 baby dill pickles, shredded
• 1 cup (130 grams) mayonnaise
• 3 tablespoons (45 milliliters) white vinegar
• 2 tablespoons (30 milliliters) pickle juice
• 1/4 cup (62 grams) white sugar
• 2 tablespoons (6 grams) dried dill weed
• pepper, garlic salt, and parsley to taste

Instructions:

1. Put shredded cabbage in a large serving bowl.
2. Shred 6-8 baby dill pickles using a cheese grater. Stir shredded pickles into the bowl of cabbage.
3. In a small mixing bowl, add mayonnaise, white vinegar, pickle juice, white sugar, herbs, and seasonings to make coleslaw dressing. Whisk together with a fork.
4. When fully incorporated, pour dressing over cabbage mixture and stir well.
5. Cover with Saran Wrap and place to chill in the fridge for 4 hours.
6. Serve with your favorite main dish and enjoy!

Notes/Hints:

• Add more or fewer dill pickles as preferred.
• Coleslaw can be refrigerated for up to 4 days, as long as it is covered and sealed, either with tight Saran Wrap or cling wrap, or transferred to an airtight Tupperware-style container.
• Use regular or bagged cabbage. Both options work and taste just the same, though the bagged cabbage saves time.
• Light mayonnaise works just the same as regular mayonnaise. Use light mayonnaise if preferred.

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