Czech Inn Coleslaw Recipes

CZECH INN COLESLAW

Czech Inn Coleslaw image

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.

Provided by sklhczech

Categories Low Protein

Time 30m

Yield 12-16 serving(s)

Number Of Ingredients 8

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

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.

Nutrition Facts : Calories 175.6, Fat 12.8, SaturatedFat 1.9, Cholesterol 10.2, Sodium 290.3, Carbohydrate 15.4, Fiber 2.1, Sugar 11.8, Protein 1.6

SWEET AND-SOUR COLESLAW

Sweet and-Sour Coleslaw image

With a vinegar and sugar base, this tart but refreshing coleslaw is perfect for summer and packed with veggies.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 3h15m

Yield 8

Number Of Ingredients 10

Ingredients

1/2 medium head green cabbage, finely shredded (4 cups)
1 large carrot, finely shredded (1 cup)
1 medium green bell pepper, chopped (1 cup)
4 medium green onions, thinly sliced (1/4 cup)
1/2 cup sugar
1/2 cup white wine vinegar, white vinegar or cider vinegar
1/4 cup vegetable oil
1 teaspoon ground mustard
1/2 teaspoon celery seed
1/2 teaspoon salt

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.

Nutrition Facts : Calories 140, Carbohydrate 17 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 15 g, TransFat 0 g

GERMAN COLESLAW

German Coleslaw image

This recipe has been handed down through generations of German families in northern Idaho. Everyone around here makes it. It's good served either warm or cold.

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 14-18 servings.

Number Of Ingredients 7

Ingredients

1 medium head cabbage, finely shredded
3 to 4 green onions, sliced
3/4 cup sugar
3/4 cup vinegar
1-1/2 teaspoons celery seed
1-1/2 teaspoons salt
3/4 cup canola oil

Steps:

In a large bowl, combine cabbage and onions. In a saucepan, combine the sugar, vinegar, celery seed and salt; bring to a boil. Add oil; return to boiling and cook until sugar dissolves. Pour over cabbage; toss gently. Chill.

Nutrition Facts : Calories 126 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 206mg sodium, Carbohydrate 11g carbohydrate (9g sugars, Fiber 1g fiber), Protein 1g protein.

TAM O' SHANTER COLESLAW

Tam O' Shanter Coleslaw image

This coleslaw with peanuts but no mayonnaise, is served with sandwiches at the Tam O' Shanter Inn, in the Los Feliz area of Los Angeles.

Provided by lynnski LA

Categories < 15 Mins

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

4 cups shredded cabbage
1/2 cup chopped green onion, including tops
1 cup chopped celery, including leaves
1/4 cup chopped salted peanuts
1/2 teaspoon seasoning salt
1/4 teaspoon seasoned pepper
1/3 cup Italian salad dressing

Steps:

Lightly toss together, the first 4 ingredients.
Sprinkle with salt and pepper.
Pour salad dressing over and toss to coat.
Chill thoroughly.

Nutrition Facts : Calories 164.5, Fat 12.7, SaturatedFat 1.9, Sodium 473.7, Carbohydrate 10.8, Fiber 3.5, Sugar 5.5, Protein 4.9

SIX WEEK COLESLAW

Six Week Coleslaw image

They always made this coleslaw to go with the fish that was served at our church at the fish fries they had during Lent. I'm not sure why they call it six week coleslaw.

Provided by kmdipaolo

Categories Low Protein

Time 25m

Yield 10 serving(s)

Number Of Ingredients 9

Ingredients

1 medium head of cabbage, shredded
1 green pepper, chopped
1 large onion, sliced in rings
1 cup sugar
1 tablespoon sugar
1 cup vinegar
1 teaspoon salt
1 teaspoon dry mustard
3/4 cup salad oil

Steps:

Layer cabbage, peppers, and onion in a dish. Sprinkle sugar over it.
Combine dressing ingredients and bring to a boil. Toss over salad.
Cover and refrigerate for at least 3 hours before serving.

Nutrition Facts : Calories 261.8, Fat 16.4, SaturatedFat 2.3, Sodium 250.5, Carbohydrate 28.5, Fiber 2.5, Sugar 25.4, Protein 1.6

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