Dilly Coleslaw
Country Extra
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When I took this coleslaw to a church function, I came home with an empty bowl! You can easily double the recipe for a larger group. It’s not your typical slaw—with chopped dill pickles and a sweet-tart dressing featuring pickle juice.
SERVINGS: 8
CATEGORY: Salads
METHOD: Chill
TIME: Prep: 25 min. + chilling
Ingredients:
- 8 cups shredded cabbage
- 1/2 cup chopped dill pickles
- 1/4 cup finely chopped onion
- 1/2 cup sugar
- 1/2 cup mayonnaise
- 1/4 cup milk
- 1/4 cup dill pickle juice
- 1 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon pepper
Directions:
In a large bowl, combine the cabbage, pickles and onion. In a small bowl, whisk the remaining ingredients until smooth.
Pour over cabbage mixture and toss to coat. Cover and refrigerate for at least 2 hours. Serve with a slotted spoon. Yield: 8 servings.