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!