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Dill Pickle Salad

This Dill Pickle Salad recipe is the perfect make-ahead salad recipe for BBQs, work/school lunches or an easy dinner side dish!

Fare Thee Well Dill Pickle Salad

This recipe went viral on Instagram with over 2000+ saves, 500+ shares & over 20K views!

I receive so many messages like "OMFG I'm obsessed with your Dill Pickle Salad! I make it almost every week! My kids love it too!"I LOOOOVE getting msgs like this because nothing brings me more joy then being able to help you get into the kitchen & preparing healthy meals that your family is obsessed with!

"OMFG I'm obsessed with your Dill Pickle Salad recipe! I make it almost every week! My kids love it too!"

I simplify this recipe by using President's Choice Kale Slaw but if you're a real go-getter you could totally slice your own cabbage, carrots, kale etc.

This salad is best made at least a couple hours before it's eaten & gets even better as it sits.

Dill Pickle Salad

Serves 4 as a side

What you'll need:


1 lemon, juiced

3 tbsp dill pickle brine (from the jar of pickles)

1/3 cup greek yogurt (or sour cream)

1/3 cup mayo

1 tsp dijon mustard

1/2 tsp onion powder

1/2 tsp garlic powder

1/2 tsp dried dill


1 bag President's Choice Kale Slaw

1 cup shredded cheddar cheese

1 cup chopped dill pickles

1/3 cup chopped fresh dill

3 green onions, thinly sliced

1 big handful pretzels, crushed


In large bowl whisk together the juice of 1 lemon, 3 tbsp pickle brine, 1/3 cup greek yogurt, 1/3 cup mayo, 1 tsp dijon, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/2 tsp dried dill. To the bowl all 1 bag of President's Choice Kale Slaw, 1 cup shredded cheddar cheese, 1 cup chopped dill pickles, 1/3 cup chopped fresh dill & 3 sliced green onions. Mix thoroughly to coat the slaw in the dressing. Cover and refrigerate until ready to eat.

When ready to eat, toss in the crushed pretzels & serve!

Enjoy my friends!

Chef Jill's Signature



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