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Old 07-27-2013, 04:01 PM   #3
sroderic
Is lookin for wood to cook with.
 
Join Date: 01-05-13
Location: Harrisonburg, VA
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Might depend on the coleslaw, but I agree with letdasmokeroll...flavors blend better over time. Cabbage holds its crispness and texture over time really well. I made some vinegar based slaw last week (not the mayo stuff) and it still tastes as good today as it did the day after (which were both better than the first day).
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