1-First step: mix the dressing In a medium bowl, whisk together the low fat Greek yogurt, mayonnaise, pickle juice, yellow mustard, minced garlic, kosher salt, sugar, and dill until smooth. This creates the base for your Quick Dill Coleslaw Dressing. If you are using fresh dill, chop it finely so it blends in evenly.

2-Second step: prepare the cabbage and pickles Add the thinly sliced cabbage and diced dill pickle to a large bowl. If you are short on time, use a bagged slaw mix instead of cutting cabbage by hand. That shortcut is perfect for weeknights, packed lunches, or last-minute cookouts.

3-Third step: combine everything Pour the creamy dressing over the cabbage and pickles. Toss well so every piece gets coated. Use tongs or clean hands if you want a more even mix. The key is to coat the cabbage without crushing it, so the slaw stays crisp.

4-Fourth step: taste and adjust Give the slaw a quick taste before serving. If you want it tangier, add a little more pickle juice. If you want it sweeter, add a tiny pinch of sugar. If you like a stronger dill flavor, sprinkle in a bit more dill. This is an easy way to make the recipe fit your family’s taste.

5-Final step: serve right away or chill You can serve the slaw immediately for maximum crunch, or cover it and chill it for at least 30 minutes so the flavors can blend. The chill time is especially helpful if you are making this for a barbecue, picnic, or meal prep day. The slaw also stays good in the fridge for up to 3 days, though it will soften a little over time.