Coleslaw question

HB-BBQ · Nov 25, 2008

I am catering a small party at my office tomorrow and have to make enough coleslaw to feed 15-20 people. Can I make it in advance tonight or will it be too wilted or nasty? I usually make it the same day it is to be served with no problems but wanted to double check.

Thanks Rob

Against The Grain · Nov 25, 2008

Your safe doing it in advance.

SaucyWench · Nov 25, 2008

I almost always put the slaw together a day ahead, never had any problems. In fact, I think it lets the flavors blend better.

Westexbbq · Nov 25, 2008

I agree, make it today, enjoy it tomorrow.

Countryhb · Nov 25, 2008

TODAY!!! It's way better the next day.

HeSmellsLikeSmoke · Nov 25, 2008

Looks like I am in the minority here, but I would suggest keeping the shredded cabbage, carrots or whatever separate from the pre-mixed dressing until about 30 minutes before you serve it. It is very quick to stir in and keeps the slaw crisp.

tommykendall · Nov 25, 2008

HeSmellsLikeSmoke said:
Looks like I am in the minority here, but I would suggest keeping the shredded cabbage, carrots or whatever separate from the pre-mixed dressing until about 30 minutes before you serve it. It is very quick to stir in and keeps the slaw crisp.

I'm the same way - to the T. Made a batch sunday for dinner and had some of the leftovers last night. Too wilted IMO.

LMAJ · Nov 25, 2008

I'm with TK and Jim - mix the dressing today so the flavors get a chance to marry, but don't dress the slaw until just before serving.

HB-BBQ · Nov 25, 2008

HeSmellsLikeSmoke said:
Looks like I am in the minority here, but I would suggest keeping the shredded cabbage, carrots or whatever separate from the pre-mixed dressing until about 30 minutes before you serve it. It is very quick to stir in and keeps the slaw crisp.

Good idea Jim, I will make the dressing tonight and toss tomorrow.

tommykendall said:
I'm the same way - to the T. Made a batch sunday for dinner and had some of the leftovers last night. Too wilted IMO.

This is what I have experienced myself and wanted to avoid.

Thanks for the input everyone.

cheez59 · Nov 25, 2008

If you use a lot of vinegar you can get by with making the slaw a day in advance. If not then do as you say you want to and dress it just before serving. Cabbage will begin to deteriorate and get very strong tasting when "married" with mayo overnight. Carrots are even worse.

DMDon · Nov 25, 2008

We use a vinegar based slaw and it is better the second day. We have been trying to recreate the slaw served in SE Kansas. Bartos Chicken & Chicken Annies serve a great vinegar based sauce. If anyone has the recipe it would be greatly appreciated.

gotwood · Nov 25, 2008

you can always have it shredded and all ingredients cept wet ones in seperate jug

RichardF · Nov 25, 2008

DMDon said:
We use a vinegar based slaw and it is better the second day. We have been trying to recreate the slaw served in SE Kansas. Bartos Chicken & Chicken Annies serve a great vinegar based sauce. If anyone has the recipe it would be greatly appreciated.

Yep - My vinegar based slaw is fine the next day. I typically have the container sitting in the refrigerator so that the liquid can drain off to one side. I periodically flip the container and remix everything.

HeSmellsLikeSmoke · Nov 25, 2008

I always use mayonnaise based slaw dressing so my recommendation is based on that fact. My dressing is mayo, sweet pickle juice and vinegar for what ever that is worth to this discussion.

Guess I am going to have to break down and try a vinegar based dressing at least once. :biggrin:

RichardF · Nov 25, 2008

HeSmellsLikeSmoke said:
I always use mayonnaise based slaw dressing so my recommendation is based on that fact. My dressing is mayo, sweet pickle juice and vinegar for what ever that is worth to this discussion.

Guess I am going to have to break down and try a vinegar based dressing at least once. :biggrin:

Try this:

8 cups cabbage (about one head)
1/4 cup shredded carrot
1/2 cup minced red onion
1 TBS sesame seeds that you toast until fragrent
1 cup white vinegar
1cup sugar
2 TBS garlic salt
juice one lemon
fresh ground black pepper to taste

combine all ingredients and refrigerate

HeSmellsLikeSmoke · Nov 25, 2008

RichardF said:
Try this:

8 cups cabbage (about one head)
1/4 cup shredded carrot
1/2 cup minced red onion
1 TBS sesame seeds that you toast until fragrent
1 cup white vinegar
1cup sugar
2 TBS garlic salt
juice one lemon
fresh ground black pepper to taste

combine all ingredients and refrigerate

That sounds like it would be quite good, especially with pulled pork. Gonna try it soon. Thanks.

Marsha · Nov 25, 2008

Our recipe uses mayo and lemon juice. It is better if it sits in the fridge for a couple hours before you serve it, but it does become a bit wilty if it sits too long.

RichardF · Nov 25, 2008

HeSmellsLikeSmoke said:
That sounds like it would be quite good, especially with pulled pork. Gonna try it soon. Thanks.

That's what I serve it with :wink:

I use a mandollin to slice the cabbage pretty thin

Brian in So Cal · Nov 25, 2008

Countryhb said:
TODAY!!! It's way better the next day.

Totally agree!!

Brian in So Cal · Nov 25, 2008

RichardF said:
That's what I serve it with :wink:

I use a mandollin to slice the cabbage pretty thin

Dang, that looks good.

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