Originally Posted by larry_stewart
Quick question about coleslaw. IS it the type of thing that is better the next day after it has sat ? or is it better fresh ??
Your opinions ?
It depends on how strong your teeth are.
Seriously, pretty much what Andy said. Keep trying until you like the texture, and then make following batches allowing the time needed to reach your desired version.
One caveat: Sometimes you will get a VERY tough head of cabbage. No amount of waiting it out will get the cabbage to soften. After a week, give up.