Texas Pete® Zippy Tie Dye Coleslaw
photo by Texas Petereg
- Ready In:
- 15mins
- Ingredients:
- 15
- Yields:
-
2 quarts
ingredients
- 14.79-29.58 ml Texas Pete® Original Hot Sauce
- 1 head red cabbage, shaved thin
- 88.74 ml brown sugar
- 44.37 ml red wine vinegar
- 1 red bell pepper, finely julienne
- 1 yellow bell pepper, finely julienne
- 1 green bell pepper, finely julienne
- 118.29 ml radish, sliced thin
- 1 onion red onion, julienne paper thin
- 2 carrots carrots, fresh, grated on the large shredder
- 4.92 ml caraway seed
- 4.92 ml celery seed
- 29.58 ml parsley, fresh, minced
- 78.78 ml mayonnaise
- salt and pepper
directions
- 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.
- 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.
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RECIPE SUBMITTED BY
Texas Petereg
United States