Texas Pete Zippy Tie Dye Coleslaw Recipes

Steps:

• 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.

Steps:

• 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.

Steps:

• Shred enough cabbage to make 12 cups.
• Combine cabbage, dill pickle, and onion in a large bowl; set aside.
• Combine remaining ingredients in a bowl; stir well.
• Pour over cabbage mixture; toss.
• Cover and chill.
• Yield: 14 to 16 servings.

Steps:

• whisk the mayonnaise, lime juice, cumin, salt and both peppers together.
• In a large bowl mix the cabbage, carrots, green onions, radishes together.
• Add the mayonnaise mixture and stir until well mixed.
• Chill and enjoy.

Steps:

• Cook time is chill time.
• In a large bowl stir together the green cabbage, red cabbage, jicama, yellow pepper, green pepper, and raisins.
• Stir together the sour cream, mayonnaise, jalapeno pepper, sugar, cumin, salt, and pepper. Pour dressing over cabbage mixture; toss to coat.
• Cover and chill for 1 to 24 hours. Gently stir chopped avocado into coleslaw just before serving.