I don't love coleslaw, but this dill pickle coleslaw recipe is *GOOD*.  My kids even like it!  It's tart and twangy and pickle-ish.  It's the perfect side dish for summer eatin'...brilliant with BBQ, delicious on chili dogs, and yummy on fish tacos. 

This is what you'll need to make it:

Cabbage (or pre-cut coleslaw mix), onion, carrot, fresh or dried parsley, limes, mustard, dill pickles, and Italian dressing (I used my Greek dressing, and Greek seasoning mix).

This takes me about 10 minutes to throw together...first, we're gonna chop the veggies and pickles.  I like to use my Pampered Chef Chopper (no, I don't sell PC products...I just happen to love this one!)  Or you can drag out the food processor or knock yourself out with your favorite knife...or just use a pre-bagged coleslaw mix for most of it.  I'm all about flexible.

Chop up parsley and carrots.  I chopped the carrots into a few chunks and toss in the chopper
<smack, smack, smack> voila!

Repeat chopping routine with onions, dill pickles of any ilk, and toss it all in a bowl.

Next, we shall dress the mess.

Add salt, the juice of two limes, 2 Tablespoons of brown sugar (forgot to photograph that one!)
and some  pickle juice. 
You can always add more of the pickle juice at the end if you need a bit more dressing.

Pour in Italian dressing, mustard, and blend together.  We're almost there! 

We just need to shred and stir in the cabbage.  Now, cabbage texture is a very personal issue, that I'm not going to delve into.  But this is my method. 

Stir everything together, and taste...add more pickle juice or salt if you need it. 
Yummy, huh!?!

Here is the printable recipe page:

or the black and white Coleslaw Recipe here.