Originally Posted by marubozo
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.
My slaw dressing is primarily Helman's Mayo with sweet pickle Juice and cider vinegar. As I say above, I like to dress the slaw about an hour before serving. The slaw is totally covered in dressing in what I consider medium dressed. I don't salt the shredded cabbage nor add salt to the dressing.
I dislike it wilted so much that I will eat it the next day if need be, but will toss it thereafter.
Jim - Another transplanted Texan
Former KCBS CBJ
Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.
Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener.
Avatar is the original 1951 Weber Kettle