There’s nothing quite like a recipe that has been passed down through generations, with each chef adding their own special touch. My husband recently visited some old friends and came home raving about their homemade tobasco coleslaw. And because I have always had a hard time getting him to eat coleslaw, I just had to get my hands on the recipe.
The secret ingredient? Tobasco sauce. The hot sauce gave the coleslaw a unique and spicy kick that set it apart from any other coleslaw I hadmade before. And while the recipe has been tweaked and perfected over the years, the main ingredient has remained the same – a generous amount of Tobasco sauce.
Thank you Theresa and Tom Polich for sharing this family recipe with me!
Tobasco Coleslaw
The secret ingredient? Tobasco sauce. The hot sauce gave the coleslaw a unique and spicy kick that set it apart from any other coleslaw I had made before. And while the recipe has been tweaked and perfected over the years, the main ingredient has remained the same – a generous amount of Tobasco sauce.
Ingredients
- 1 pound Shredded cabbage
- 2 Carrots shredded
- 1 cup mayonaise
- 1 tbsp Tobasco sauce
- 1/2 tsp Pure cane sugar
- 1/4 tsp Kosher salt
- 1 tbsp Red wine vinegar
- 1 tbsp Lemon juice
- 1/4 tsp white pepper
- 2 tbsp half and half optional if needed to thin
Instructions
- Mix the May threw white pepper until well combined
- Toss this with the shredded cabbage and carrots and toss well
- If the coleslaw seems to thick add the half and half to thin it out
- Taste and add salt and pepper if needed
- I like to chill it in the fridge for a few hours
- If you want to get ahead, you can prep this recipe up to a day before you plan to eat it. The flavors meld and the veggies soften slightly as it sits, so it’s extra creamy and flavorful on day 2.
Tried this recipe?Let us know how it was!