All About Slaw
Your complete guide to slaw - discover how to store it properly, identify when it's gone bad, and find the best substitutes for your recipes.
How Long Does Slaw Last?
Storage times and freshness tips for slaw in different conditions.
Safety first: This guide provides general information. When in doubt, throw it out! Trust your senses and err on the side of caution. If something smells, looks, or tastes off, don't consume it.
Unopened Bagged Slaw Mix (Vegetables Only)5-7 days (from pack date or 'best by' date)
Signs of Spoilage
Slimy texture, browning or darkening of vegetable pieces, strong unpleasant odor (often sour or ammonia-like), visible mold.
How to Check
Visually inspect the bag for any dark spots, wilting, or a slimy film on the vegetables. Smell the contents (even through the bag, if possible, or after opening) for any sour, strong, or 'off' odors. If the vegetables feel excessively wet or slimy to the touch, they are likely spoiled.
Storage Tips
Keep refrigerated at 40°F (4°C) or below. Do not wash until ready to use. Once opened, even if not dressed, try to use the remaining vegetables within 2-3 days for best quality and safety.
Prepared Slaw (with Dressing)3-5 days
Signs of Spoilage
Dressing separation resulting in a watery liquid pooling at the bottom, dull or faded color of vegetables, mushy or excessively soft texture, strong sour/fermented/rancid odor, visible mold (rare but possible).
How to Check
Visually check for any discoloration, sliminess, or obvious separation of the dressing. Smell for any strong sour, yeasty, 'off,' or rancid odors that are not characteristic of fresh slaw. Touch to check for mushiness or excessive sliminess. If any of these signs are present, discard immediately. For safety, do NOT taste if spoilage is suspected, especially with mayonnaise-based dressings.
Storage Tips
Always keep refrigerated at 40°F (4°C) or below. Never leave prepared slaw at room temperature for more than 2 hours (1 hour if ambient temperature is above 90°F/32°C) due to the rapid risk of bacterial growth, particularly with mayonnaise-based dressings. Store in an airtight container to prevent absorption of other fridge odors and maintain freshness. Freezing is not recommended as it results in a very mushy, watery texture and often dressing separation upon thawing due to the high water content of the vegetables.