Texas Pete Zippy Tie Dye Coleslaw

• 1 -2 tablespoon Texas Pete Original Hot Sauce
• 12 head red cabbage, shaved thin
• 6 tablespoons brown sugar
• 3 tablespoons red wine vinegar
• 1 red bell pepper, finely julienne
• 1 yellow bell pepper, finely julienne
• 1 green bell pepper, finely julienne
• 12 cup radish, sliced thin
• 12 onion red onion, julienne paper thin
• 2 carrots carrots, fresh, grated on the large shredder
• 1 teaspoon caraway seed
• 1 teaspoon celery seed
• 2 tablespoons parsley, fresh, minced
• 13 cup mayonnaise
• salt and pepper

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.

red cabbage, brown sugar, red wine vinegar, red bell pepper, yellow bell pepper, green bell pepper, radish, onion red onion, carrots carrots, caraway seed, celery, parsley, mayonnaise, salt

Taken from www.food.com/recipe/texas-pete-zippy-tie-dye-coleslaw-517028 (may not work)