Texas Pete® Zippy Tie Dye Coleslaw

  • YIELD: 2 quarts
  • INGREDIENTS:
  • 1/2 head Red cabbage, shaved thin
  • 6 Tbsp Brown sugar
  • 3 Tbsp Red wine vinegar
  • 1-2 Tbsp Texas Pete® Hotter Hot Sauce
  • 1 Red bell pepper, finely julienne
  • 1 Yellow bell pepper, finely julienne
  • 1 Green bell pepper, finely julienne
  • 1/2 cup Radishes, sliced thin
  • 1/2 onion Red onion, julienne paper thin
  • 2 carrots Carrots, fresh, grated on the large shredder
  • 1 tsp Caraway seeds
  • 1 tsp Celery seeds
  • 2 Tbsp Parsley, fresh, minced
  • 1/3 cup Mayonnaise
  • To taste Salt and pepper
  • PREPARATION:
  • 1. Place the thinly shaved red cabbage into a large mixing bowl.  Add the brown sugar, red wine vinegar and the Texas Pete® Hotter Hot Sauce and mix well.
  • 2. Let this mixture marinate at room temperature for 10 minutes before adding all the remaining ingredients from the bell peppers to the mayonnaise.  Season with salt and pepper and mix until all ingredients are fully incorporated and refrigerate for 2 hours before serving.

Comments are closed.