In a large mixing bowl, combine finely diced sweet onion, chopped dill pickles, creamy mayonnaise, and tangy pickle juice. Sprinkle in the dried dill, garlic powder, and a pinch of salt, then stir thoroughly until well blended and creamy.

Add the coleslaw mix to the dressing. Using a spatula, gently fold the mix into the dressing, ensuring every strand of cabbage and carrot is coated. Toss until vibrant.

Cover the bowl tightly or transfer to an airtight container. Refrigerate for at least 2 hours.

Taste and adjust salt if necessary before serving.

Scoop into serving bowls or onto plates and enjoy with grilled meats or hot dogs.