Coleslaw question

Higgledy · 07-27-2013, 02:11 PM

Can I make my coleslaw the night before without it getting soggy?

letdasmokeroll · 07-27-2013, 02:18 PM

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

sroderic · 07-27-2013, 03:01 PM

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).

Pyle's BBQ · 07-27-2013, 03:34 PM

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.

cpw · 07-27-2013, 04:30 PM

Quote:

Originally Posted by Pyle's BBQ

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.

HeSmellsLikeSmoke · 07-27-2013, 05:53 PM

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.

ironmanerik · 07-27-2013, 06:21 PM

I always try to let mine sit overnight, minimum 3-4 hours, the longer it sits the better it is.

caseydog · 07-27-2013, 06:26 PM

Quote:

Originally Posted by letdasmokeroll

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.

CD

caseydog · 07-27-2013, 06:30 PM

Quote:

Originally Posted by HeSmellsLikeSmoke

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.

CD

IamMadMan · 07-27-2013, 07:39 PM

Quote:

Originally Posted by caseydog

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.....

LMAJ · 07-27-2013, 07:44 PM

I like the dressing mixed the day before, but dressed just before serving...

HookedOnQ · 07-27-2013, 09:22 PM

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.

silverfinger · 07-27-2013, 09:29 PM

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.

marubozo · 07-27-2013, 10:11 PM

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.

HeSmellsLikeSmoke · 07-27-2013, 11:22 PM

Quote:

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.

07-27-2013, 02:11 PM	#1
Higgledy On the road to being a farker Join Date: 04-29-13 Location: Sterling, VA Name/Nickname : Phil	Coleslaw question Can I make my coleslaw the night before without it getting soggy?

07-27-2013, 03:34 PM	#4
Pyle's BBQ Babbling Farker Join Date: 10-25-06 Location: Madrid, IA	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. __________________ Bryan, Team: Pyle's BBQ Yoder YS640; Good-One "Trail Boss" 60T; Weber Kettle rotisserie ring; Big A$$ Rotisserie; New Braunfels offset smoker; Weber Smokey Mountain; Backyard Bombers BBQ HJM Μολὼν λαβέ

07-27-2013, 05:53 PM	#6
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont	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. __________________ 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 Last edited by HeSmellsLikeSmoke; 07-27-2013 at 06:23 PM..

07-27-2013, 06:21 PM	#7
ironmanerik is One Chatty Farker Join Date: 01-19-13 Location: melbourne fl, adirondack native	I always try to let mine sit overnight, minimum 3-4 hours, the longer it sits the better it is. __________________ [FONT=Arial Black][SIZE=3][COLOR=green]Smoke Shack, Lang 48 patio, weber 26, weber chimney, thermoworks rt600c, mav et-732[/COLOR][/SIZE][/FONT]

07-27-2013, 07:44 PM	#11
LMAJ somebody shut me the fark up. Join Date: 07-01-07 Location: Southeastern Pa	I like the dressing mixed the day before, but dressed just before serving... __________________ L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1300 Timberline 5/26/17 1 18.5 WSM Super Fast BLUE and REDThermopen 1 - Fantastic hubby - the original Big Al Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault

07-27-2013, 02:18 PM	#2
letdasmokeroll Full Fledged Farker Join Date: 06-03-13 Location: Maiden NC	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

07-27-2013, 03:01 PM	#3
sroderic Is lookin for wood to cook with. Join Date: 01-05-13 Location: Harrisonburg, VA	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).

07-27-2013, 09:22 PM	#12
HookedOnQ is one Smokin' Farker Join Date: 12-31-12 Location: chesterfield, va	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. __________________ BLUE WEBER 22.5 OTG,(OBUDS) OVERBUILT U.D.S, MAVERICK ET732, 38"x38"x7' SMOKE HOUSE.

07-27-2013, 09:29 PM	#13
silverfinger Babbling Farker Join Date: 08-02-10 Location: Santa Poco.	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. __________________ At my age, "A good fire is better then anything" Ten Bears. Dances With Wolves Smoking up the "Fattened Fat Of The Cow". Got a stick-burner! :mrgreen: UDS In Progress: Thank's Q-Junky! :thumb: Blackstone griddle. 50 year Old Imperial Kamado with ears. Fire pit. Weber Kettle.

07-27-2013, 10:11 PM	#14
marubozo is one Smokin' Farker Join Date: 06-25-11 Location: Mishawaka, IN Name/Nickname : Jeremy	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.