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Recipe from one of my friends that she included in their church cookbook. Her dad served this at his restaurant for many years. Prep time doesn't include chilling time.
- Mix vinegar, sugar, coleslaw dressing, salt and pepper. Let set an hour in fridge so flavors develop.
- Pour over shredded cabbage and carrots.
- Add the 2 tablespoons milk if seems too thick.
- Refrigerate until ready to serve.