Czech Inn Coleslaw
"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."
- Ready In:
- 30mins
- Ingredients:
- 8
- Serves:
-
12-16
ingredients
- 1 1⁄2 teaspoons cider vinegar
- 1 tablespoon sugar
- 1 (16 ounce) kraft coleslaw dressing
- salt
- white pepper
- 2 tablespoons milk
- 1 head cabbage, coarsely shredded
- 2 carrots, shredded
directions
- 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.
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RECIPE SUBMITTED BY
I live in southeastern South Dakota, near the Missouri River. I am managing editor of the weekly newspaper in a small town ten miles from where I live. I also keep busy with my 13 year old son's activities. It's been a challenge to learn to cook in smaller quantities since both of my daughters are grown and on their own. I enjoying cooking, baking, collecting cookbooks, trying new recipes, reading, hunting, fishing and bowling. My favorite cookbooks are church cookbooks. I have a church cookbook that I received from an aunt as a shower gift 25 years ago that has become "well-worn" and is my "go-to" cookbook along with a couple of other cookbooks that I frequently use. The rest of my cookbooks also get used but not as often as my favorites. My kids laugh at me as I read cookbooks like others read novels and always have sticky notes handy to mark pages with recipes that I want to try.
