This Dill Pickle Salad is everything and more of what you love from your favourite salad kit. It's easy, delicious and packed with nutrients. The lasting power of this salad makes it perfect for meal prepping or as a pot-luck dish.
Have you tried the dill pickle salad kit from Costco? If you have and you love it you are going to want this recipe. I'll admit, this requires a little more time and effort than a salad in a bag but trust me, it is worth it! This version is full of nutritious ingredients and allows you to customize it to suit your own tastes.
If you love crunchy salads check out these recipes for No-Mayo Coleslaw, Thai-Inspired Slaw, and Cucumber and Fennel Salad.
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Why You Will Love This Recipe
✅Easy to Make: Although it takes more time than a salad kit, this dill pickle salad only involves chopping a few veggies and mixing up a simple and delicious salad dressing. Make extra so you can drizzle it over everything!
✅Versatile: You can switch up these ingredients to your heart's content and adjust the seasonings in the dressing to make it your own.
✅Perfect for Meal Prep: Plan for a busy week ahead by preparing this dill pickle salad in advance. It only gets better as it sits and is perfect for packed lunches or as a dinner side.
✅Nutritious: Packed with nutrient-rich veggies, this salad is full of vitamins, minerals, and fiber. Making your own salad dressing allows control over the fat and salt content, making it healthier than most store-bought dressings.
🥘Ingredients
- Greek Yogurt - Use any plain yogurt or sour cream. I like Greek yougurt because of its higher protein content and thick consistency.
- Mayonnaise - you can replace mayonnaise with the same amount of yogurt, sour cream or vegan mayonnaise. Use a low-fat mayonnaise to reduce fat content.
- Fresh dill - Substitute with 2 teaspoons of dried dill.
- Cabbage - I like to use regular green or red cabbage for its major crunch but you can also use Nappa or savoy cabbage.
- Romaine - Iceberg lettuce or kale make great substitutes for romaine. Choose lettuce that has crunch and lasting power. You can also replace the lettuce with equal parts of the other vegetables.
- Pumpkin seeds can be replaced with sunflower seeds or chopped nuts.
For a complete list of ingredients see the recipe card below.
If you need more recipes to use up a bunch of dill try my comforting Chicken and Mushroom Soup and this delicious Corn Salad with Dill Dressing.
Variations
You can switch up the vegetables in this salad to suit your personal preferences or to use up what you have on hand. You will need approximately 10 cups of chopped vegetables for the amount of dressing. Here's a list of other vegetables that would be perfect for your Dill Pickle Salad.
- Carrots - shredded or finely diced
- Celery - finely diced
- Broccoli - finely chopped or riced
- Brussels sprouts - chopped or shredded
- Green Cabbage, Savoy or Kale
Other Topping options
- Freshly grated Parmesan or Manchego cheese
- Small cubes of white cheddar
- Toasted sunflower seeds
- Tosted sliced or slivered almonds, pecans or walnuts.
🔪How to Make Dill Pickle Salad
Step 1 - Place all ingredients for the dill pickle dressing into a bowl.
Step 2 - Mix until everything is combined. Cover and refrigerate until ready to use.
Step 3 - Chop all the vegetables and add to a bowl or large platter.
Step 4 - Drizzle the dill pickle dressing over the vegetables and toss to coat everything well. Garnish with crumbled feta cheese and toasted pumpkin seeds.
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For detailed instructions see the recipe card below.
Expert Tips
Make extra dressing: This recipe makes enough dressing to make this salad. If you love dill pickle dressing double everything and store it in the fridge for other salads or as a dip.
Choose crunchy vegetables: You can easily swap out the vegetables in this recipe. Just be sure to choose the ones that pack a crunch and won't get soggy in the fridge.
Stir well after resting: If you make this salad in advance, give it a good stir before serving as the dressing will settle on the bottom. Or keep the veggies seperately and toss everything together before serving.
Recipe FAQs
Typically, dill pickles are used to make the dressing, as they provide that distinctive dill flavor. You can use either whole pickles or pickle slices, depending on your preference. You could also experiment using sweet pickles to see how it tastes!
Yes, Dill Pickle Salad can be a healthy choice, especially if you load it with nutrient-rich vegetables. However, the nutritional content can vary based on the specific ingredients and dressing used. Using lighter dressings or reducing the amount of dressing can help make it even healthier.
Absolutely! To make the salad more filling, you can add protein sources like grilled chicken, shrimp, tofu, or beans. These additions can turn the salad into a complete meal.
While the signature dill pickle dressing is what gives this salad its unique flavor, you can certainly experiment with other dressings if you'd like. Creamy ranch or Caesar dressing would be good options keeping in mind it will alter the taste of the Dill Pickle Salad.
More Recipes Using Dill
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📖 Recipe
Dill Pickle Salad
Ingredients
Dill Pickle Dressing
- ½ cup Greek yogurt
- ½ cup mayonnaise
- ¼ cup finely diced dill pickles
- 1 tablespoon fresh dill, heaping
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon celery seed
- ¼ teaspoon mustard powder
- 1 tablespoon pickle juice
- ½ teaspoon sugar
- ¼ teaspoon salt
- ¼ teaspoon black pepper
The Salad
- 3 cups red cabbage, chopped
- 4 cups Romaine lettuce, chopped
- 3 cups cauliflower, chopped fine or riced
- 8 radishes, diced (1 cup)
- dill pickle dressing
Garnish
- ¼ cup Feta cheese, crumbled
- 3 tablespoon Toasted pumpkin seeds
Instructions
- In a medium-sized bowl mix together all the salad dressing ingredients. Cover and refrigerate until ready to use.½ cup Greek yogurt, ½ cup mayonnaise, ¼ cup finely diced dill pickles, 1 tablespoon fresh dill, heaping, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon celery seed, ¼ teaspoon mustard powder, 1 tablespoon pickle juice, ½ teaspoon sugar, ¼ teaspoon salt, ¼ teaspoon black pepper
- Wash and chop the vegetables into equal-sized pieces. Add to a large bowl or platter.3 cups red cabbage, chopped, 4 cups Romaine lettuce, chopped, 3 cups cauliflower, chopped fine or riced, 8 radishes, diced (1 cup)
- Pour over all of the dressing and stir to combine well. Garnish with crumbled feta and toasted pumpkin seeds.¼ cup Feta cheese, crumbled, 3 tablespoon Toasted pumpkin seeds
Melanie S says
Did you recently change this dressing recipe? I don’t remember ever adding sugar.. and some of the other amounts are different…?
Andrea says
Yes the recipe was updated last month and tweaked slightly. Feel free to play around with the amounts to suit your own taste. 😊
Debra says
Chopped boiled eggs would also make a great addition.
Andrea says
Yes that would be a perfect addition!