Texas Pete® Zippy Tie Dye Coleslaw


    • 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 C Radishes, sliced thin
    • 1/2 Red onion, julienne paper thin
    • 2 Carrots, fresh, grated on the large shredder
    • 1 tsp Caraway seeds
    • 1 tsp Celery seeds
    • 2 tbsp. Parsley, fresh, minced
    • 1/3 C Mayonnaise
    • Salt and pepper to taste


    YIELD: 2 quarts
    PORTION (Serving Size):

    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.

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