Texas Peteandreg Zippy Tie Dye Coleslaw Recipes

TEXAS COLESLAW

Texas Coleslaw image

One of my favorites! Goes great with barbecues and picnics. For a more mild salad, use less green onions.

Provided by Denyse

Categories Salad Coleslaw Recipes With Mayo

Time 1h15m

Yield 8

Number Of Ingredients 10

Ingredients

1 cup mayonnaise
1 tablespoon lime juice
1 tablespoon ground cumin
1 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon ground black pepper
1 medium head green cabbage, rinsed and very thinly sliced
1 large carrot, shredded
2 green onions, sliced
2 radishes, sliced

Steps:

In a large bowl, whisk together the mayonnaise, lime juice, cumin, salt and pepper. Add the cabbage, carrot, green onions and radishes and stir until well-combined. Chill at least an hour before serving.

Nutrition Facts : Calories 235.6 calories, Carbohydrate 9.4 g, Cholesterol 10.4 mg, Fat 22.2 g, Fiber 3.4 g, Protein 2.1 g, SaturatedFat 3.3 g, Sodium 476 mg, Sugar 4.5 g

TEXAS COLESLAW

Texas Coleslaw image

Take this coleslaw along to your next potluck! Lime juice and cilantro add extra-fresh flavor and corn bumps up the color.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 1h15m

Yield 16

Number Of Ingredients 7

Ingredients

1 bag (16 ounces) coleslaw mix
1/2 cup chopped fresh cilantro
2 cans (11 ounces each) whole kernel corn with red and green peppers, drained
1/4 cup vegetable oil
3 tablespoons lime or lemon juice
3/4 teaspoon ground cumin
1/2 teaspoon salt

Steps:

Toss coleslaw mix, cilantro and corn in very large (4-quart) bowl. Place oil, lime juice, cumin and salt in tightly covered container; shake well. Pour over coleslaw mixture; toss.
Cover and refrigerate 1 to 2 hours to blend flavors.

Nutrition Facts : Calories 75, Carbohydrate 5 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 125 mg

TEXAS PETEANDREG; DEVIL'S RANCH DRESSING

Texas Peteandreg; Devil's Ranch Dressing image

[DRAFT]

Provided by Food Network

Categories condiment

Yield 1 gallon

Number Of Ingredients 3

Ingredients

3 quarts ranch dressing, prepared
2 cups Texas Pete® Original Hot Sauce
2 cups roasted poblano peppers, peeled and seeded, pulsed in food processor

Steps:

Combine ingredients. Refrigerate until ready to use.

TEXAS PETE® ZIPPY TIE DYE COLESLAW

Texas Pete® Zippy Tie Dye Coleslaw image

Make and share this Texas Pete® Zippy Tie Dye Coleslaw recipe from Food.com.

Provided by Texas Petereg

Categories < 15 Mins

Time 15m

Yield 2 quarts

Number Of Ingredients 15

Ingredients

1 -2 tablespoon Texas Pete® Original Hot Sauce
1/2 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
1/2 cup radish, sliced thin
1/2 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
1/3 cup mayonnaise
salt and pepper

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.

Nutrition Facts : Calories 331.5, Fat 1.4, SaturatedFat 0.2, Sodium 134.4, Carbohydrate 78.9, Fiber 10.8, Sugar 56.8, Protein 6.7

TEXAS COLESLAW

Texas Coleslaw image

Like many Texas recipes, this coleslaw has a bit of a bite to it, tempered with the creamy taste of avocado. Sooooo good served at a Texas barbeque! This recipe was adapted from a Better Homes & Garden recipe.

Provided by Sandy in Oklahoma

Categories Peppers

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

2 cups finely shredded green cabbage
2 cups finely shredded red cabbage
1 cup shredded jicama
1/2 cup chopped yellow bell pepper
1/2 cup golden raisin
1/2 cup chopped green bell pepper
1/2 cup sour cream or 1/2 cup plain yogurt
1/2 cup mayonnaise or 1/2 cup salad dressing
1 tablespoon finely chopped jalapeno pepper
1 teaspoon sugar
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
1 medium avocado, seeded, peeled, chopped

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.

Nutrition Facts : Calories 234.5, Fat 15.5, SaturatedFat 3.9, Cholesterol 15.1, Sodium 267.6, Carbohydrate 24.9, Fiber 5.2, Sugar 12.4, Protein 2.7

TEXAS TWO-STEP SLAW

Texas Two-Step Slaw image

Shared by Sharon Wencel of Austin, Texas, this quick and colorful slaw is laced with ranch dressing. "It's a family favorite and comes together in minutes, but chilling for an hour helps to blend the flavors," she offers for those with time to plan ahead.

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 8 servings.

Number Of Ingredients 9

Ingredients

3 cups coleslaw mix
1/4 cup Mexicorn, drained
1 jalapeno pepper, seeded and chopped
2 tablespoons chopped red onion
1 tablespoon minced fresh cilantro
1/2 cup shredded cheddar cheese
1/2 cup ranch salad dressing
1-1/2 teaspoons lime juice
1/2 teaspoon ground cumin

Steps:

In a large bowl, combine the first six ingredients. In a small bowl, combine the salad dressing, lime juice and cumin. Pour over the coleslaw and toss to coat. Refrigerate until serving.

Nutrition Facts : Calories 58 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 269mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

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