Name: Dill Pickle Salad with Feta and Fresh Dill Recipe
Prep time: 20 min
Total time: 20 min
Cuisine: American
Ingredients: ½ cup sour cream; ½ cup mayonnaise; 1/2 cup finely diced dill pickles; 2 tablespoons fresh dill (heaping); 1 tablespoon pickle juice; 1 teaspoon honey; 1 teaspoon salt; ½ teaspoon black pepper; 1.5 cups red cabbage (chopped); 3 cups Romaine lettuce (chopped); 2 cups cauliflower (chopped fine or riced); ½ cup Feta cheese (crumbled)

Description

This refreshing Dill Pickle Salad combines crunchy vegetables with a tangy, creamy dill pickle dressing. Highlighting the flavors of dill pickles, fresh dill, and feta cheese, this salad is perfect for a light lunch or a flavorful side dish. It requires no cooking and comes together quickly with simple ingredients for a vibrant and satisfying dish.

Ingredients

Scale

Dressing

½ cup sour cream
½ cup mayonnaise
1/2 cup finely diced dill pickles
2 tablespoons fresh dill (heaping)
1 tablespoon pickle juice
1 teaspoon honey
1 teaspoon salt
½ teaspoon black pepper

Salad

1.5 cups red cabbage (chopped)
3 cups Romaine lettuce (chopped)
2 cups cauliflower (chopped fine or riced)
½ cup Feta cheese (crumbled)

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Instructions

Prepare the dressing: In a mixing bowl, combine the sour cream, mayonnaise, fresh dill, pickle juice, honey, salt, and black pepper. This mixture will form the tangy dill pickle dressing that infuses the salad with its distinct flavor.
Whisk the dressing: Whisk all the dressing ingredients together until well combined and creamy. Set it aside to allow the flavors to meld while you prepare the vegetables.
Assemble the salad: In a large salad bowl, combine the chopped red cabbage, finely diced dill pickles, chopped Romaine lettuce, crumbled feta cheese, and finely chopped or riced cauliflower. These fresh ingredients create a crunchy and colorful base for the salad.
Toss with dressing: Pour the prepared dill pickle dressing over the salad ingredients. Toss gently but thoroughly to ensure every bite is well coated with the flavorful dressing. Serve immediately for best texture and taste.

Notes

This salad is best served fresh to maintain the crispness of the vegetables.
Adjust the amount of pickle juice and honey to your taste preference for acidity and sweetness.
For a lighter version, substitute mayonnaise with Greek yogurt.
Can be refrigerated for up to 1 day, but dressing may cause salad to soften over time.
Add chopped cucumbers or radishes for extra crunch if desired.