Your awesome coleslaw will be at its best if you give it about 2 hours of chill time before serving. I often have trouble waiting for the 2-hour chill time. You’re gonna’ want to gobble this stuff up right away. Unfortunately, this delicious coleslaw just doesn’t freeze well but that shouldn’t be a problem. That being said, it does need to live in the fridge and it’ll stay scrumptious for up to 3 days. While this is a yummy no mayo coleslaw, it is made using a delicious vinegar-based peanut sauce. Easy peasy! How Long Can You Keep This In The Fridge? All you need is your chopping knife, a couple of bowls, and a covered container that can go into the fridge. Whipping up this amazing coleslaw doesn’t require anything extraordinary. It draws out the moisture and softens the cabbage a bit for an extra creamy slaw. If you’ve got the time you can store your shredded cabbage between paper towels while you whip up the peanut sauce. Most slaw recipes call for about 1/8-inch shreds, but you can adjust that according to your preference. Here’s a tip on shredding and coring the cabbage with ease.
Just about any coleslaw recipe involves chopping veggies unless you buy the mix. The bagged mix will work in a pinch but the fresh stuff blends so nicely with the creamy homemade peanut sauce.
I do recommend using fresh cabbage and veggies. This recipe is so incredibly simple to make that there really aren’t a lot of notes but there is one thing. Now combine the two and refrigerate for a couple of hours before serving. Serving up this simple coleslaw recipe is a cinch! Just chop up the veggies and mix up your creamy peanut sauce in a different bowl. Never heavy or thick, but creamy for sure.
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