Texas Pete Zippy Tie Dye Coleslaw Food

TEXAS PETEANDREG; ZIPPY TIE DYE COLESLAW

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.

ZIPPY CHICKEN COLESLAW

Steps:

• In a small bowl, combine the first 8 ingredients; rub the mixture over both sides of chicken.
• Broil chicken 3-4 inches from the heat for 5-6 minutes on each side or until juices run clear.
• When chicken is cool enough to handle, shred with two forks; cool completely.
• Set aside seasoning packet from ramen noodles.
• Break noodles into small pieces; place in a large bowl.
• Add the cabbage, broccoli slaw, onions, sesame seeds, almonds and chicken.
• In a jar with a tight fitting lid, combine the last 6 ingredients to make the dressing (from sugar to pepper).
• Add the contents of seasoning packet to the dressing; shake well.
• Pour over coleslaw and toss to coat.

TEXAS MUSTARD COLESLAW

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.

TEXAS PETE® ZIPPY TIE DYE COLESLAW

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.