Toronto based Holistic Nutritionist, Jaclyn Irwin, aims to encourage women to end years of yo-yo dieting and develop a healthier relationship with food. As founder of Holistic Foodie, a food and lifestyle blog filled with delicious recipes, wellness tips and green beauty, she is blending her love of food with gentle nutrition and showing you how to enjoy both kale and cocktails.

Dill Pickle Coleslaw

Name: Dill Pickle Coleslaw
Prep time: 15 min
Yield: 6 servings
Ingredients: Greek Yogurt; Pickle Juice; Fresh Dill; Ranch Seasoning; White Sugar; Sea Salt; Black Pepper; Green Cabbage; Radish; Carrots; Dill Pickles

Recipe by Jaclyn Irwin

Ingredients

Serves

If you’re a dill pickle lover, you’ll want to make this dill pickle slaw. Made with a creamy dill and ranch Greek yogurt dressing and studded with lots of chopped pickles, this is a fun and tasty way to enjoy lots of veggies.

Side

Ingredients

1/2 cup

Greek Yogurt

2 Tbsp

Pickle Juice

1/4 cup

Fresh Dill

chopped, divided

2 Tbsp

Ranch Seasoning

1 tsp

White Sugar

1/2 Tsp

Sea Salt

1/4 tsp

Black Pepper

1/2 head

Green Cabbage

thinly sliced on a mandolin

Radish

thinly sliced into half moons

Carrots

shredded

1 cup

Dill Pickles

chopped

Instructions

In a bowl, combine the yogurt, pickle juice, half the dill, ranch, sugar and salt and pepper. Mix well to combine. If the dressing is too thick, add a tiny amount of water, ½ tsp at a time as needed to thin.

Place the cabbage, radish, carrots and pickles in a large salad bowl. Drizzle the dressing on top and toss until well combined. Garnish with the remaining dill. Serve and enjoy!

Note: To add more flavour you can use some mayonnaise in replacement of the yogurt.