We love this pickle slaw for any BBQ or cookout! It’s incredible on hot dogs and burgers, pulled chicken sandwiches, tacos, steak and more. Super easy to make and perfect to bring to a party.
It’s picnic season!
A great hot dog truly tastes like summer: a toasty brioche bun, ketchup and mustard (or both), maybe a drizzle of relish. This recipe is essentially a relish-forward slaw—crunchy, briny and bright—and it pairs perfectly with hot dogs, burgers or sandwiches.
Call it relish slaw or pickle slaw—either way it’s delicious. Relish is basically pickles, and combining that tang with crisp cabbage makes a slaw that livens up anything from tacos to grilled steak.
If you love pickles, this is the slaw for you. I enjoy both sweet and dill relishes in this mix—the contrast of the two adds depth and that unmistakable pickle flavor.
I also crave a crisp, refreshing slaw—on tacos, sandwiches or as a simple side. This version is vinegar-based rather than creamy, which keeps it light and tangy so it complements rich grilled meats and cheeses.
It even works great with cheese if you want to add that to your hot dog or burger—versatile and crowd-pleasing.
Why keep this recipe on hand
- Make it ahead — the flavors meld nicely after a few hours in the fridge
- It adds variety to your hot dog and burger toppings
- Quick and easy to prepare
- Perfect to bring to summer gatherings and cookouts
With summer gatherings approaching, this pickle slaw is a simple, bright addition to any spread.
Pickle Slaw
Pickle slaw
2.5
cups
15
15
Ingredients
- 4 cups thinly sliced green cabbage, very thinly sliced
- ¼ cup fresh chopped dill
- 3 tablespoons sweet relish
- 2 tablespoons dill relish
- 2 tablespoon olive oil
- 1 tablespoon red wine vinegar
- 2 teaspoons dill pickle juice
- 1 teaspoon honey
- kosher salt and pepper, to taste
Instructions
-
In a large bowl, combine the thinly sliced cabbage and chopped dill. Season with a few pinches of kosher salt and freshly ground black pepper.
-
Whisk together the sweet relish, dill relish, olive oil, red wine vinegar, dill pickle juice and honey until well blended. Pour the dressing over the cabbage and toss thoroughly to coat.
-
Taste and adjust seasoning with more salt and pepper if needed. Refrigerate for a few hours if possible to let flavors meld. Keeps well in the fridge for a day or two.
Dream dog.