If you love traditional coleslaw, try this cucumber salad! Made with pickle juice instead of vinegar, it’s a fantastic addition to pulled pork sandwiches and fish tacos. Serve it alongside your summer favorites in the garden!
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This recipe was originally featured in Grilled BBQ Chicken Sandwiches.
The best cabbage for coleslaw
For this recipe we use kale. You will need about half of a medium head. (Use the rest to make any of these recipes!)
Double the pickle, double the fun!
In addition to using pickle juice instead of the traditional vinegar for this coleslaw, we also add about 1/2 cup chopped pickles. It’s like a coleslaw and a cucumber relish rolled into one!
Ways to use this slav
Serve this slaw alongside the aforementioned BBQ chicken sandwiches on top of fish tacos or hot dogs, or alongside burgers, grilled steak, or grilled fish.
make-ahead instructions
This salad can be made up to 2 days in advance. It also has a shelf life of up to 5 days, but the texture will diminish over time.
Do you love coleslaw? Try these recipes!
- traditional coleslaw
- asian coleslaw
- Broccoli Slaw with Cranberry Orange Dressing
- No mayo slaw
- Citrus cabbage slaw
From the editors of Simply Recipes
cucumber salad
ingredients
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1/2 cup mayonnaise
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1/4 cup dill pickle juice
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1 tablespoon of sugar
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1/2 kale, thinly shredded (about 4 cups)
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2 medium carrots, grated (about 1 cup)
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1/4 cup chopped dill pickles
method
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Whisk together the mayonnaise, cucumber juice and sugar
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Stir in the chopped cabbage, carrots, and pickles
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Mix and taste:
Season with salt and pepper to taste. Coleslaw can easily be made a day or two in advance.
