Dill Pickle Salad
lunch

Dill Pickle Salad

0 Servings
15 Minutes

This Dill Pickle Salad is our take on a popular salad that a lot of people have fallen in love with! If you’re a pickle lover this is the salad for you. We recommend leaving the croutons off until ready to eat.

INGREDIENTS


    For the Salad:
  • 4
    Cup
    coleslaw mix
  • .75
    head(s) iceburg lettuce, shredded
  • 1
    Cup
    cauliflower florets, finely chopped
  • .25
    Cup
    feta, crumbled
  • 2
    Tablespoon
    dill, roughly chopped
  • .5
    Cup
    croutons, crushed
  • For the Dressing:
  • 2
    Tablespoon
    mayonnaise
  • .25
    Cup
    plain Greek yogurt
  • 2
    Tablespoon
    pickle juice, (or to taste)
  • 1
    Teaspoon
    rice vinegar
  • 1.5
    Teaspoon
    garlic powder
  • 1.5
    Teaspoon
    onion powder
  • 1
    Tablespoon
    dill, roughly chopped
  • 1
    dill pickles (optional), finely diced
  • 1
    sugar, pinch(es)
  • pepper, to taste
Plant-Based Option

Use vegan feta, mayonnaise, and yogurt.

Gluten Free Option

Use GF croutons.

INSTRUCTIONS

1.

Toss together the coleslaw mix, kale, cauliflower, feta, and dill.

2.

Whisk together the dressing ingredients and place in an airtight container in the fridge until ready to use.

3.

When ready to eat, top the salad with the crushed croutons and dressing.

Nutrition Information

Calories
162 per serving
Carbs
15.4g per serving
Protein
6.3g per serving
Fat
9.3g per serving
Fiber
4g per serving
Sodium
281.9mg per serving
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