Make Your Coleslaw 10x More Refreshing By Adding This Earthy Vegetable

Crunchy, creamy, and beautifully tangy, coleslaw is incredibly versatile. There are many variations on this classic dish and nearly endless main courses it complements. Plus, there are least 12 sandwiches you can top with coleslaw. There is just something about the combination of shredded cabbage, carrots, and mayo that hits the spot. Although, if you'd like to brighten things up and add an extra layer of freshness, cucumber might be just what your recipe needs.

Cucumbers are naturally crisp, which actually makes them a great addition to coleslaw. They're also incredibly hydrating. As a matter of fact, cucumbers can be made up of about 96% water, which sort of explains their refreshing bite. Add them to your coleslaw and you'll instantly feel the twist. When added to the dish, their mild, slightly bitter, and earthy flavor will cut through the richness of the dressing. At the same time, they will bring depth and balance into the salad without overpowering it. 

This makes cucumber one of the simple coleslaw additions for better flavor and crunch. Still, because of that high water content, cucumbers can release plenty of moisture and make your coleslaw soggy in no time. The good news is: there are a couple of simple tricks that can prevent that, keeping your dish crisp and refreshing.

First things first, choose the best cucumbers at the store. Go for the ones that are vibrant and evenly green from one end to the other. These cucumbers will actually give your slaw the best crunch. After you've rinsed your cucumbers, it's time to slice them. You could either cut them into thin matchsticks to match the shredded cabbage, or dice them into small, bite-sized pieces. Just remember to keep the pieces evenly sized so you get a little cucumber in every bite.

As tempting as it might be to toss them straight into the salad, just hold off for a moment. Instead, pre-salt them first, allowing osmosis to draw out excess water from them. Even though it might not seem like a big deal, this little hack will preserve their crisp texture, and prevent the slaw from becoming a watery mess. Give the cucumbers about 10 minutes to release the extra water as you prep the rest of the ingredients. Then pat them dry with a paper towel before adding them to the bowl.

With that in mind, cucumbers aren't the only veggies that can benefit from this little hack. You can also pre-salt the shredded cabbage (red or green), carrots, and onions. Just don't let them sit for too long. About 5 minutes should do the trick. Then rinse the vegetables and dry them thoroughly to prevent them from turning soggy. Ultimately, it's best not to prepare your slaw over 8 hours before serving. That's because the vegetables can become soft and watery. Ideally, refrigerate it for at least an hour before serving to let all the flavors come together.