In the U.S., most coleslaw recipes call for foods with a short shelf life (like Greek yogurt or mayo) which means that it shouldn’t be out of the fridge for more than two hours.

Cabbage deteriorates rapidly when stored at room temperature, and the U.S. Department of Agriculture warns that bacteria thrive at temperatures between 40 and 140 degrees F.

The best choice is to serve coleslaw immediately or refrigerate it for up to five days. When in doubt, err on the side of caution and discard anything that’s been out for hours.

To keep your coleslaw fresh longer, try using vinegar-based dressings instead of dairy or mayo or refrigerate the coleslaw separately and add the dressing right before you serve.