While a "classic" coleslaw doesn't involve pickles, it's a dish that's certainly pickle-adjacent — at least in terms of having an acidic, vinegary flavor profile. Vinegar has long been an ingredient in classic coleslaw dishes; the first instances of a similar dish can even be traced back to the Romans, with the ancient variation containing cabbage and vinegar (mixed with other ingredients, too, such as eggs). Some coleslaw recipes even forego the mayo for a more vinegar-centric dressing though typically stopping short of full-on pickling, which begets something more akin to sauerkraut.
Vinegar, likewise, is the main ingredient in the liquid that most pickles are born from — so combining the two just makes sense. Pickle juice, after all, is simply a more flavorful sort of vinegar, infused with extra seasonings and the vegetal flavor of the cucumbers or other veggies that have soaked in it. Adding chopped pickle pieces directly into the coleslaw also adds a variation in mouthfeel, providing a different sort of crispness as compared to the shredded cabbage. This combination also helps balance out the richness of main dish foods coleslaw is often paired with, such as smoked, fatty meats.
The Tangy Ingredient That Will Make Your Coleslaw Stand Out From The Rest - Daily Meal
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