Whether on a barbecue plate, picnic platter, or in its own bowl, coleslaw delivers that acidic, creamy contrast of flavour and texture.
This meal is ideal because of the harmony between the crunchy raw cabbage, the silky dressing, and the puckering acidity of the vinegar.
But there are ways to double down and make the deep sour flavour that the vinegar imparts even more noticeable, and all it takes is a few pickles.
Both aficionados of pickles and traditional coleslaw will appreciate the dish's enhanced flavour once you've added chopped pickles and a dab of that pungent pickle juice.
Different types of pickles, such as dill, bread and butter, sour, and spicy, may be utilised to impart distinctive flavours to your slaw.
However, traditional dill pickles set the bar very high, and the dill flavour may be amplified by adding some fresh dill to the slaw.