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Old 07-27-2013, 02:11 PM   #1
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Default Coleslaw question

Can I make my coleslaw the night before without it getting soggy?
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Old 07-27-2013, 02:18 PM   #2
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im no expert but i think cole slaw is better made before hand it gives all the ingredients time to mix ...i just make sure i stir it ever few hours
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Old 07-27-2013, 03:01 PM   #3
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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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Old 07-27-2013, 03:34 PM   #4
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What do your an by soggy? If you mean the cabbage getting softer than fresh. The answer is no. The vinegar will draw water out of the cabbage and cause it to wilt. If you don't want your slaw drowning in dressing, add half the amount of dressing you have and let it sit overnight. In the morning mix your slaw and add the desired among of dressing for your taste.
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Old 07-27-2013, 04:30 PM   #5
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Quote:
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What do your an by soggy? If you mean the cabbage getting softer than fresh. The answer is no. The vinegar will draw water out of the cabbage and cause it to wilt. If you don't want your slaw drowning in dressing, add half the amount of dressing you have and let it sit overnight. In the morning mix your slaw and add the desired among of dressing for your taste.
That's exactly what I do. Sometimes I pour off a little of the liquid first, before adding the additional dressing.
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Old 07-27-2013, 05:53 PM   #6
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I believe it gets soggy after an hour or so, but more importantly the cabbage loses volume as it gets soggy. This makes people think they are getting less coleslaw than when it is crispy.

I cut up the cabbage and mix up the dressing the day before then combine it all about an hour before serving.
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Old 07-27-2013, 06:21 PM   #7
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I always try to let mine sit overnight, minimum 3-4 hours, the longer it sits the better it is.
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Old 07-27-2013, 06:26 PM   #8
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Quote:
Originally Posted by letdasmokeroll View Post
im no expert but i think cole slaw is better made before hand it gives all the ingredients time to mix ...i just make sure i stir it ever few hours
Yeah, I personally thing cole slaw is better after it sits in the fridge overnite. Same as with potato salad and most soups and gumbos.

No, it won't go soggy. Yes, the flavors will melt together. Cole slaw is one of those foods you can prepare way in advance, and it actually tastes better.

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Old 07-27-2013, 06:30 PM   #9
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Quote:
Originally Posted by HeSmellsLikeSmoke View Post
I believe it gets soggy after an hour or so, but more importantly the cabbage loses volume as it gets soggy. This makes people think they are getting less coleslaw than when it is crispy.

I cut up the cabbage and mix up the dressing the day before then combine it all about an hour before serving.
This is the first time I have EVER heard ANYONE say that coleslaw is best served freshly mixed. But, we all have our own tastes, and mine isn't any better than yours.

I guess I need to try you method next time, and see what I think of it.

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Old 07-27-2013, 07:39 PM   #10
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Quote:
Originally Posted by caseydog View Post
Yeah, I personally thing cole slaw is better after it sits in the fridge overnite. Same as with potato salad and most soups and gumbos.

No, it won't go soggy. Yes, the flavors will melt together. Cole slaw is one of those foods you can prepare way in advance, and it actually tastes better.

CD
I agree.....
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Old 07-27-2013, 07:44 PM   #11
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I like the dressing mixed the day before, but dressed just before serving...
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Old 07-27-2013, 09:22 PM   #12
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I alway make mine up and let it sit in the fridge a couple hours or over nite if possable. As others have said I think its better after it sits awhile.
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Old 07-27-2013, 09:29 PM   #13
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I know guerry's slaw has been talked about here on this forum allot and many have made it including myself and in the recipe it says to let it sit overnight.
It's the only slaw I've ever made. It did not seem to be soggy to me. Very crispy actually.
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Old 07-27-2013, 10:11 PM   #14
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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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Old 07-27-2013, 11:22 PM   #15
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Quote:
Originally Posted by marubozo View Post
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.
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