1-First Step: Gather and prep your ingredients
Start by measuring out the Greek yogurt, mayonnaise, pickle juice, mustard, garlic, salt, sugar, and dill. If you are using fresh dill, chop it finely so it blends smoothly into the dressing. Mince the garlic as small as possible so it spreads evenly through the coleslaw.

Next, prepare the cabbage. You can slice 1 small green cabbage very thinly or grab a 10 ounce bag of shredded cabbage slaw for a quick shortcut. If you want to save even more time, use a bagged slaw mix and chop the pickles with a vegetable chopper or food processor.

2-Second Step: Make the Quick Dill Coleslaw Dressing
In a medium bowl, whisk together 3 tablespoons low fat Greek yogurt, 1 tablespoon mayonnaise, 2 tablespoons pickle juice, 1 teaspoon yellow mustard, 1 minced clove garlic, 0.5 teaspoon kosher salt, 0.5 teaspoon sugar, and 2 teaspoons dried dill or 2 tablespoons fresh dill. Keep whisking until the mixture looks smooth and creamy.

If the dressing feels too thick, add a small splash of pickle juice and whisk again. If you want a little more sweetness, add just a pinch more sugar. If you love a stronger dill flavor, add a little extra chopped dill or a tiny bit more pickle juice.

3-Third Step: Combine the cabbage and pickles
Add 6 cups thinly sliced cabbage to a large bowl. Then add 1 cup small diced dill pickle. Toss them together with clean hands or tongs so the pickle pieces are spread evenly through the cabbage. This gives every serving a nice mix of crunch and tang.

Using a large bowl matters here because it gives you room to toss without crushing the cabbage. The more lightly you handle it, the more crisp your slaw will stay. If you are making this for a picnic or potluck, this step can be done ahead so the final mix takes only seconds later.

4-Fourth Step: Coat everything with the dressing
Pour the Quick Dill Coleslaw Dressing over the cabbage and pickle mixture. Toss well until every shred is coated. You want the slaw to look lightly dressed, not soggy, so stop as soon as everything is evenly covered.

If you are serving the slaw right away, it will have a crisp, fresh texture. If you have a little more time, cover the bowl and chill it for at least 30 minutes. That resting time helps the flavors blend and gives the dill pickle taste a chance to settle into the cabbage.

5-Final Step: Taste, adjust, and serve
Before serving, taste a small bite. If you want more tang, add a tiny splash of pickle juice. If you want a softer flavor, add a pinch of sugar. If the cabbage released extra liquid while chilling, give everything another quick toss before serving.

This slaw is best served cold or lightly chilled. It works beautifully beside smoky barbecue, crispy fish, or a pile of sandwiches. Because the ingredients are so simple, the flavor of the dressing really shines through.