Texas Pete® Zippy Tie Dye Coleslaw

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  • 1-2 tbsp Texas Pete® Hotter Hot Sauce
  • 1/2 head red cabbage, shaved thin
  • 6 tbsp. brown sugar
  • 3 tbsp. red wine vinegar
  • 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
  • Salt and pepper to taste

Products used in this recipe:

Texas Pete® Hotter Hot Sauce

Texas Pete® Hotter Hot Sauce
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  1. Place the thinly shaved red cabbage into a large mixing bowl.
  2. Add the brown sugar, red wine vinegar and the Texas Pete® Hotter Hot Sauce and mix well.
  3. Let this mixture marinate at room temperature for 10 minutes before adding all the remaining ingredients from the bell peppers to the mayonnaise.
  4. Season with salt and pepper and mix until all ingredients are fully incorporated and refrigerate for 2 hours before serving.