Czech Inn Coleslaw Recipes

CZECH INN COLESLAW

Steps:

• 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.

SWEET AND-SOUR COLESLAW

Steps:

• In large glass or plastic bowl, place cabbage, carrot, bell pepper and onions. In tightly covered container, shake remaining ingredients. Pour over vegetables; stir.
• Cover; refrigerate at least 3 hours, stirring several times, until chilled and flavors are blended. Stir before serving; serve with slotted spoon.

TUNNEL BAR-B-Q COLESLAW

Steps:

• Remove outer leaves of cabbage, core and cut in half.
• Shred cabbage, carrot, and sweet onion.
• Mix salt and pepper in vinegar to dissolve. Add to shredded vegetables.
• Combine remaining ingredients, then mix them with the shredded coleslaw mixture until thoroughly covered.
• Cover and refrigerate until ready to serve.

CATCHY COLESLAW

Steps:

• Toss green cabbage, carrot, red cabbage, and onion in a colander and sprinkle with kosher salt. Set aside to drip for 30 minutes.
• Heat cider vinegar, sugar, celery seed, and dry mustard together in a small saucepan over medium-low heat, stirring until sugar has dissolved. Remove from heat and let cool.
• Squeeze as much juice as possible from cabbage mixture and transfer vegetables to a serving bowl. Pour vinegar mixture to taste over vegetables and drizzle vegetable oil over the top. Sprinkle with black pepper and stir coleslaw to coat with dressing. Refrigerate 2 hours before serving for flavors to blend.

CREAMY COLESLAW (MY VERSION OF DEER HEAD INN)

Steps:

• Combine coleslaw mix and diced onions in a large bowl.
• In a separate bowl, combine remaining ingredients with a whisk until smooth.
• Mix dressing into coleslaw and adjust seasonings as desired.
• Refrigerate at least 1 hour.

ASIAN COLESLAW

Steps:

• In a large bowl, combine the cabbage, carrots, green onions and cilantro. In a small bowl, whisk together the remaining ingredients. Pour over cabbage mixture and toss to coat. Cover and refrigerate for 1 hour or until chilled.