This Chopped Dill Pickle Salad with Creamy Dill Ranch features crunchy vegetables topped with a dill pickle brine ranch dressing and crispy dill panko breadcrumbs.
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Chopped Dill Pickle Salad with Creamy Dill Ranch
Crunchy greens, crisp radish, and bright dill are tossed with a homemade ranch dressing that gets its delicious flavor from dill pickle brine. Even more tangy crunch is layered in by way of lightly browned panko bread crumbs that are flavored with dill and an unexpected (but delicious!) ingredient.
Read on to learn how to make this incredibly addictive salad!
How To Make Chopped Dill Pickle Salad
This salad includes a number of mouthwatering components:
- Crunchy and cruciferous vegetables
- Crispy , dilly, and vinegary panko breadcrumbs
- A tangy homemade ranch dressing featuring pickle brine
You’ll chop some vegetables, whisk some dressing, and crisp up some breadcrumbs. It’s so simple! Here’s how you’ll make it.
Salad Ingredients
- Kale
- Red Cabbage
- Green Caggabe
- Romaine Lettuce
- Radish
- Fresh Dill
- Green Onions (optional)
Crispy Dill Breadcrumbs Ingredients
- Olive Oil
- Panko Breadcrumbs
- Dried Dill
- White Vinegar Powder
Creamy Dill Ranch Ingredients
- Greek Yogurt
- Mayonnaise
- Dill Pickle Brine
- Dried Dill
- Garlic
Instructions
For the Creamy Dill Ranch:
- Combine all ingredients in a medium bowl and whisk to combine. This recipe will make more dressing than you need – store in the refrigerator until you make this salad again!
For the crunchy dill panko breadcrumbs:
- Add olive oil to a small saute pan set over medium heat.
- Grate the garlic directly into the pan. Cook until fragrant, about 30 seconds.
- Add panko breadcrumbs, dill, and white vinegar powder. Stir to combine.
- Allow mixture to sit over heat for about one minute. Shake the pan: the breadcrumbs should be starting to turn golden brown. Continue cooking until breadcrumbs are completely browned. Remove from the heat and transfer to a bowl to cool as you assemble the salad.
To make the salad:
- Combine the kale, romaine, cabbages, radish, and dill in a large salad bowl. Drizzle with the creamy dill ranch and top with the crunchy dill panko breadcrumbs. Toss to combine.
- Serve with additional dill panko breadcrumbs and fresh dill. And sure – you can add chopped pickles, too!
Other Recipes Featuring Pickles To Try:
Tools To Make Chopped Dill Pickle Salad
Will You Try This Chopped Dill Pickle Salad?
If you’re a dill pickle fan, I have a great feeling you’re going to love this crunchy, creamy, crispy, and incredibly delicious Chopped Dill Pickle Salad!
If you try it, be sure to let me know what you think of it by leaving a comment below. I love hearing from you!
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Chopped Dill Pickle Salad with Creamy Dill Ranch
Ingredients
For the Creamy Dill Ranch:
- 1/2 cup Greek yogurt
- 1/4 cup mayonnaise
- 1/3 cup pickle brine
- 1 clove garlic, grated
- 1 tsp dried dill
For the salad:
- 2 cups kale, chopped
- 1 cup romaine lettuce, chopped
- 3/4 cup green cabbage, chopped
- 1/2 cup red cabbage, chopped
- 1/4 cup green onions, optional
- 1/3 cup radishes, chopped
- 1/4 cup fresh dill, chopped
For the crunchy dill panko breadcrumbs:
- 1 Tbsp olive oil
- 1 clove garlic, grated
- 1 cup panko breadcrumbs
- 1/2 tsp dried dill
- 1/2 tsp white vinegar powder (see below for source)
Instructions
For the Creamy Dill Ranch:
- Combine all ingredients in a medium bowl and whisk to combine. This recipe will make more dressing than you need - store in the refrigerator until you make this salad again!
For the crunchy dill panko breadcrumbs:
- Add olive oil to a small saute pan set over medium heat.
- Grate the garlic directly into the pan. Cook until fragrant, about 30 seconds.
- Add panko breadcrumbs, dill, and white vinegar powder. Stir to combine.
- Allow mixture to sit over heat for about one minute. Shake the pan: the breadcrumbs should be starting to turn golden brown. Continue cooking until breadcrumbs are completely browned. Remove from the heat and transfer to a bowl to cool as you assemble the salad.
To make the salad:
- Combine the kale, romaine, cabbages, radish, and dill in a large salad bowl. Drizzle with the creamy dill ranch and top with the crunchy dill panko breadcrumbs. Toss to combine.
- Serve with additional dill panko breadcrumbs and fresh dill. And sure - you can add chopped pickles, too!
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