The Absolute Best Way To Add Pickles To Coleslaw Without Ruining Its Texture - Tasting Table

"Pickles have been having a major moment lately, and for good reason. From pickle-infused drinks like martinis and lemonade to chips and popcorn, the tangy, salty, vinegar-soaked vegetables are popping up in recipes most people would never consider. You might think of them as an unexpected ingredient in coleslaw, but once you've tasted a version with those piquant little bits, you won't ever go back to making it without them."

"Coleslaw can get a bad rap, especially when you think of the sad, soggy, mayonnaise-laden mixtures wilting at a summer barbecue. But not all slaws are created equal. The secret to a good one is more crunch and less moisture. Pickles are the perfect way to add flavor without compromising its texture or adding unnecessary liquids. The key to incorporating them is to chop them into pieces that won't disintegrate in a bowl of hearty, crunchy cabbage."

Pickles add tangy, salty flavor and have become a versatile ingredient in drinks, snacks, and salads. Adding pickles to coleslaw boosts flavor without increasing moisture and helps maintain crunch. Proper preparation matters: chop pickles into larger pieces to avoid mushy insides and preserve texture. A pickle's flesh is tender compared with its firm outer skin, so fine dicing, grating, or thin slicing can cause disintegration. Many pickled vegetables—such as carrots, red onions, green beans, asparagus, and pickled mustard seeds—offer varied flavors and textures; some homemade pickled items can be added after draining if their shape is suitable.

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