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Unread 07-27-2013, 10:11 PM   #14
marubozo
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I think it depends heavily on the type of slaw you're making and your personal preferences. I make a few different types of slaw, and those that tend to be more heavily dressed and/or more creamy, certainly benefit from at least an overnight rest, and are good for about a week. Then I have a few others that very lightly dressed, vinegar based, and even sometimes include fresh apples, where I think they are absolutely best served fresh and lose quality over time.

Experiment with it and see what you think as there's really no right or wrong answer as long as you like it.
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