This southern-style creamy coleslaw gets the seal of approval from Dolly Parton herself. The not so secret ingredient is dill pickles and their juice. This delicious one-bowl recipe is easy to make and comes together in no time!
I learned about this recipe from the Epicurious Instagram page and website. I was intrigued by the addition of the pickle brine and wanted to try the recipe out for myself. It is creamy, tangy, sweet, sour and delicious. I suspect the recipe itself is quite common in the southern states and can't just be attributed to Dolly Parton alone.
For this recipe, you will need:
- Green or red cabbage
- Red bell peppers
- Red onions
- Dill pickles and their juice
- White vinegar
- Salt and pepper
See the recipe card below for the quantities.
This one-bowl recipe comes together in no time.
Start by mixing the dressing directly in the serving bowl. Combine mayonnaise, pickle juice, white vinegar, salt, pepper and sugar (optional).
To the bowl, add the remaining ingredients (cabbage, red peppers, onions, dill pickles and carrots). Toss to combine and adjust seasoning.
Top Tip: You can use a mandolin or box grated to make quick work of the carrots and cabbage.
This coleslaw recipe is not vegan, however, feel free to substitute mayonnaise with vegan mayonnaise or even coconut yogurt.
The diced red onion can be replaced with scallions (green onion) for a less sharper taste.
You don't need to use red bell peppers. Any sweet pepper will work in a pinch.
This Dolly Parton Coleslaw recipe can be made mild or spicy. If you like it with a little kick to it, add a few dashes of Tabasco sauce.
The coleslaw should be kept in an airtight container in the fridge. It is best made the day you plan to serve it, but will certainly keep for up to 4 days in the refrigerator.
Serve this coleslaw on its own or as a side side or side salad. It's quite versatile and will pair well with vegetables, grilled or smoked meats and seafood.
This recipe appears in the Dollywood Presents Tennessee Mountain Home Cooking cookbook and is attributed to Dolly Parton herself.
The addition of dill pickles AND pickle juice gives the overall recipe a sweet, tangy, sour taste balancing all the flavors.
Cabbage, red onions, carrots, red bell pepper, dill pickles and juice, mayonnaise, white vinegar, salt, pepper and sugar. See the full recipe for details and substitutions.
Dolly Parton Coleslaw
- 1 cup Mayonnaise
- ¼ cup Pickle juice
- ¼ cup White vinegar
- 1 teaspoon Sugar - Optional
- Salt and pepper to taste
- 5 cups Cabbage - Shredded
- ½ cup Carrot - Shredded
- ½ cup Red bell pepper - Diced
- ½ cup Red onion - Diced
- ½ cup Dill pickles - Diced
- Fresh Dill - Optional
- To a large bowl, add the dressing ingredients and whisk to combine.
- To the same bowl, add the remaining ingredients and toss to coat evenly. Taste and adjust the seasoning to your liking.