Pickle Slaw

Pickle Slaw

Course Salad


  • 1 bunch Napa cabbage chopped
  • 1/4 cup pickle juice
  • 1 Tbsp olive oil
  • Celtic sea salt
  • 2 Tbsp whole grain mustard
  • 1/2 cup chopped dill pickle
  • 1/2 cup chopped onion
  • 1 Tbsp chopped fresh dill


  • Add shredded cabbage to a medium bowl and add the pickle juice, oil and 1/2 tsp Celtic Sea Salt.
  • Using clean hands, massage the cabbage to help it slightly break down.
  • Add the mustard, pickle, onion and dill. Toss well to combine. Keep slaw refrigerated.
  • Store in an airtight container for 3 to 5 days.
Keyword anti-inflammatory, health, salad, wellness
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