If store-bought coleslaw is one of the favorite side dishes in your household, you’ve probably considered going with a bigger container to save money. The only question is: how long can coleslaw sit in the fridge before it goes bad?
If, on the other hand, you like to make your own coleslaw, you know that prepping it from scratch might be a bit time-consuming. Shredding the cabbage and other veggies, preparing the dressing, and letting everything sit so the flavors combine, all take some time. And when we’re whipping up dinner in a hurry, we want it right now. Making coleslaw in bulk might be the answer, but how long does it last?
No matter if you go with the store-bought variety, or whip it up from scratch, this short guide is for you. In it, we talk about storage, shelf life, and spoilage of coleslaw.
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How Long Does Coleslaw Last?Store-bought coleslaw will last for 1 to 2 days after the printed date and 3 to 5 days after opening the container. Homemade coleslaw keeps for 3 to 5 days of whipping it. You should always store the salad in the fridge and sealed tightly.
Coleslaw is no sauerkraut or kimchi. Its shelf life is short, no matter if you buy it in the supermarket or whip it up yourself.
When it comes to store-bought coleslaw, go with the use-by date on the label. An out-of-date coleslaw might be okay for a day or two past the printed date, but that’s it. Salads are perishable, and trying to store them for who-knows-how-long is never a good idea.
The label should also inform you of how long after opening the container the coleslaw should be good for. Usually, it’s 3 to 5 days, but make sure to check the label. After that period, the salad will gradually become watery and not all that appealing.
For homemade coleslaw, it lasts between 3 to 5 days. Overall, it depends on the recipe, how well you store it, and what texture is still acceptable for you, but that period is a good rule of thumb.
If you’re following a recipe you’ve found online, look for shelf life information. Again, if your coleslaw is getting watery in a matter of a day or two, try the tips I outlined in the storage section.
Coleslaw Shelf Life
|Store-bought coleslaw (unopened)||Use-by date + 1 – 2 days|
|Store-bought coleslaw (opened)||3 – 5 days|
|Homemade coleslaw||3 – 5 days|
How To Tell If Coleslaw Is Bad?Signs of spoiled coleslaw include:Mold. Unsurprisingly, if there’s mold, the salad is done for.Discolorations and other visual changes. Any dark spots mean the decay is setting in, and it’s best to discard the salad.Prolonged storage. If the salad sits in storage for much longer than the suggested periods, you should get rid of it, even if it seems quite alright.Awful taste. If everything else seems fine, let your taste buds decide if eating the salad is a good idea or not.
Moreover, the longer you store the coleslaw, the worse its texture. The veggies will lose their crispness, and the whole salad will become watery.
That said, watery coleslaw isn’t spoiled (provided there aren’t any other signs of spoilage). It doesn’t look pretty, and the taste is so-so at best, but it’s still okay to eat. It’s up to you if you eat or discard wilted coleslaw.
How To Store ColeslawNo matter if you go with mayonnaise-based or vinaigrette-based dressing, you should keep your coleslaw in the fridge. As usual, make sure the container is sealed tightly, so the salad doesn’t pick up any smells or dry out.
If you have a large container or made a big batch, it’s best to scoop as much as you need for the meal and refrigerate the rest immediately.
Of course, the salad won’t go bad if it’s left out for the duration of the dinner, or even up to two hours. But the longer it stays at room temperature, the longer any microorganisms that are inside can multiply rapidly, and cause the coleslaw to spoil before it’s due.
When scooping coleslaw, always use clean utensils. The easiest way to go about that is to get a separate spoon only for the salad.
If you’ve tried making coleslaw in bulk but ended up with a watery salad, you can try the following instead:Prep and store veggies and dressing separately. Shredded cabbage and other veggies should last for about five days in the fridge, so you can prep them on a Sunday evening to use throughout the week. Combine the vegetables with the dressing before the meal.Wilt the veggies before making the salad.
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Shred the cabbage, add salt, and leave it until it wilts. Then rinse and spin in a salad spinner to dry. This way, the cabbage won’t release as much water in the salad as it usually does, and your coleslaw shouldn’t end up watery.