So, what happens when you make coleslaw the day before? Well, the science is simple: the cabbage starts to release its juices, and the mayonnaise begins to break down, resulting in a soggy mess. It's like a slaw-pocalypse - but don't worry, it's not the end of the world, just the end of your coleslaw.
But fear not, dear coleslaw lovers, for there are ways to fight the sogginess. You can add some acidity, like lemon juice or vinegar, to help preserve the crunch of the cabbage. Or, you can use a special trick like adding a grated apple or onion to the mix, which will help keep the slaw fresh and fantastic.
Creamy Red Cabbage and Carrot Slaw - Slow The Cook Down
Now, I know what you're thinking: "But what about the flavor?" Will it be better or worse if I make it the day before? Well, the answer is, it's a bit of both. The flavors will have time to mingle and get to know each other, which is great, but the textures might suffer, which is not so great. It's a slaw-off between flavor and texture - and the winner is... you, if you can get it just right.
