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Never made it but I love coleslaw, and yes recently I've had it a couple times with horseradish and it was to die for.
So Chile and others, is it best when just-made? Or does it age better for a day or two so the flavors can mix together and especially into the cabbage?
Never made it but I love coleslaw, and yes recently I've had it a couple times with horseradish and it was to die for.
So Chile and others, is it best when just-made? Or does it age better for a day or two so the flavors can mix together and especially into the cabbage?