Today we’re talking about homemade coleslaw—specifically, how long it actually lasts in the fridge before it turns from crisp and tangy to, well…yikes.
Summer is right around the corner, and I’m always whipping up homemade slaw for my grilled meals.
I love a good slaw. It’s a necessary side for every summer potluck/
I love the refreshing crunch, and sometimes (don’t judge me) I sneak it in as my late-night fridge snack.
But once the cookout is over and you’re left with leftover coleslaw, the question becomes: How long can I keep this stuff before it gets sketchy?
The Shelf Life of Coleslaw
In general, homemade coleslaw will last 3 to 5 days in the fridge, depending on a few key things—your ingredients, how it was stored, and what kind of coleslaw dressing you used.
If you’re using a vinegar-based dressing (like my go-to with apple cider vinegar and lemon juice), it tends to last a little longer than mayo-based ones.
I find vinegar-based slaws hold up better, both in flavor and texture, giving you an extra day or two.
How to Store Coleslaw
- Rule number one: use an airtight container. I can’t stress this enough.
- Coleslaw left uncovered or sealed loosely is basically sending an RSVP to bacterial growth.
- And yes, that’s as gross as it sounds.
- Keep the coleslaw cold at all times.
- Leaving it out at room temperature for hours (say, during that cookout where no one wants to put food away) shortens its life significantly and increases the risk of foodborne illnesses.
My Best Tips for Storing Coleslaw
- Line the bottom of the container with paper towels to absorb extra moisture
- Give it a good stir each time you take some out—redistributing the dressing helps freshness
- Use a sharp knife, box grater, or food processor with a shredding attachment to prep your cabbage—smaller, consistent pieces hold up better
- Always label with the date you made it so you’re not relying on guesswork or sniff tests
Store-Bought vs. Homemade
Store-bought coleslaw (the kind from the grocery store deli) often has preservatives, which can extend the shelf life of coleslaw to 5–7 days unopened.
Once opened, though? Treat it like homemade coleslaw and eat it within 3–5 days max.
Signs of Spoilage: When to Toss It
When in doubt, err on the side of caution. Here’s what I look out for:
- Sour or off smell (coleslaw should smell fresh, not funky)
- Slimy texture
- Discoloration (especially if you used red cabbage—watch for it turning gray or dull)
- Visible mold (obviously)
Frequently Asked Questions (FAQs)
Q: Can I freeze coleslaw?
A: You can freeze vinegar-based coleslaw, but the texture may change. I don’t recommend freezing mayo-based versions—it just gets sad.
Q: What’s the best way to make it last longer?
A: Use fresh ingredients, go for vinegar-based dressings, and store coleslaw properly right away. An easy coleslaw recipe with crunchy cabbage and a tangy dressing gives you a better shot at longevity.
Q: Does coleslaw last longer if it’s dry?
A: Some people keep the cabbage and dressing separate until serving. That definitely helps if you’re prepping in advance.
Whether you’ve nailed the best coleslaw recipe or you’re still playing around with new twists, just remember: once you mix that dressing in, the countdown begins.
Store it right, treat it well, and you’ll get several days of crunchy, flavorful goodness.
Got a favorite coleslaw recipe? I’d love to hear about it!
