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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 11-25-2008, 11:35 AM   #1
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Default Coleslaw question

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
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Unread 11-25-2008, 11:39 AM   #2
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Your safe doing it in advance.
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Unread 11-25-2008, 11:42 AM   #3
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I almost always put the slaw together a day ahead, never had any problems. In fact, I think it lets the flavors blend better.
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Unread 11-25-2008, 11:56 AM   #4
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I agree, make it today, enjoy it tomorrow.
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Unread 11-25-2008, 12:26 PM   #5
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TODAY!!! It's way better the next day.
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Unread 11-25-2008, 12:52 PM   #6
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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.
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Unread 11-25-2008, 12:56 PM   #7
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Quote:
Originally Posted by HeSmellsLikeSmoke View Post
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.
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Unread 11-25-2008, 01:15 PM   #8
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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.
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Unread 11-25-2008, 01:20 PM   #9
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Quote:
Originally Posted by HeSmellsLikeSmoke View Post
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.
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Originally Posted by tommykendall View Post
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.
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Unread 11-25-2008, 02:07 PM   #10
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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.
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Unread 11-25-2008, 02:19 PM   #11
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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.
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Unread 11-25-2008, 02:51 PM   #12
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you can always have it shredded and all ingredients cept wet ones in seperate jug
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Unread 11-25-2008, 02:56 PM   #13
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Quote:
Originally Posted by DMDon View Post
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.
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Unread 11-25-2008, 03:11 PM   #14
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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.
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Unread 11-25-2008, 03:16 PM   #15
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Quote:
Originally Posted by HeSmellsLikeSmoke View Post
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.
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
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