This quick and easy coleslaw recipe has something extra to give it tang and flavor! Aunt Mary’s Pepper Sauce Coleslaw is a family favorite!
You know, I just never know when and where inspiration for my next recipe is going to strike. Oftentimes, as with this one, they come from family or friends. And, those are ALWAYS my favorite.
Heather’s Great Aunt Mary (pronounced “ain’t may-re”) made this delicious, classic coleslaw recipe at Easter a while back. And being the die-hard-Clemson-loving, God-fearing, Southern woman that she is, she didn’t use a recipe – just stirred everything together right before lunch while everyone watched.
Now, I wasn’t fortunate enough to get to taste this first-hand, but as soon as Heather got in the car, she called to tell me I had to share it with y’all. After a few phone calls and with the contributions of a keen-eyed bystander, I think we’ve got the recipe pretty darn close. So without further ado, I present Aunt Mary’s Pepper Sauce Coleslaw – perfect for family gatherings, potlucks, simple meals at home, and everything in between!
Should I buy a bag or shred my own cabbage for coleslaw?
Now, Aunt Mary says she will usually just shred cabbage by hand for most of her coleslaw recipes, but she did use the bagged, store-bought coleslaw mix this time because it makes it so much quicker and easier. You’re welcome to use either, though I find the grocery store cabbage mixture also makes for a more reliable and consistent finished dish. And I think since you are mixing it all up, it still counts as homemade coleslaw.
Why is it called pepper sauce coleslaw?
As for “pepper sauce” in the recipe name, I’m talking about the “peppers in vinegar” stuff that many folks drizzle over their greens and peas. Brands like Trappey’s (pictured above) or Texas Pete (pictured below) are the kinds of stuff you’re looking for. We’re not talking hot sauce, like Tabasco, here.
The vinegar flavor is super important and the peppers just add a new dimension of flavor. The recipe calls for mild as the heat can get a little out of control if you don’t watch it. Just keep in mind you can make it as hot or mild as you want. And yes, you can absolutely use homemade – if you have it. Just, again, be mindful of the heat level.
How to Store Coleslaw:
After you finish whipping up this delicious coleslaw, I suggest placing it in the refrigerator for at least 20 minutes. This allows the flavors to develop and the creamy coleslaw dressing to marry with the juices from the cabbage. Stir again before serving and adjust the seasoning by adding additional pepper sauce, salt, pepper, or mayo, if desired. Many times the salt in the dressing will pull a little water out of the cabbage and dilute the flavors down a touch. So, just grab a taste before you serve it.
If you want to make this coleslaw ahead of time, you could store it in the fridge covered in plastic wrap or in an airtight container for up to 2 days, but keep in mind the longer it sits, the more it will wilt.
The USDA, which regulates food safety, advises that dishes like coleslaw can remain at room temperature for up to two hours once served. Beyond this period, the risk of bacterial growth increases, especially if the food enters the “Danger Zone”—temperatures between 40 and 140 degrees Fahrenheit where bacteria rapidly multiply. Even if coleslaw is chilled beforehand, it can quickly reach unsafe temperatures once served.
However, this two-hour limit is more of a general guideline and can vary depending on the surrounding conditions. For instance, at outdoor events like picnics or cookouts, where food is displayed for guests to help themselves, the safe window can shrink considerably. In warmer settings, the time coleslaw can safely sit out may be reduced to just an hour.
Ingredients
- 2 (16-ounce) packages tri-color shredded coleslaw mix
- ½ sweet onion, very thinly sliced
- 1 tomato, seeded and finely diced
- 1 cup mayonnaise (I prefer Duke’s)
- 1 to 3 tablespoons mild vinegar-based pepper sauce* (like Trappey’s – also called peppers in vinegar)
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- In a large bowl, toss the coleslaw mix, onion, and tomato together.
- In a small bowl, whisk the mayonnaise and the pepper sauce together until smooth. Start with 1 tablespoon of the pepper sauce and increase it based on you taste or the heat level of the sauce. Add the salt and black pepper and mix well.
- Add the dressing to the vegetables and mix well. The coleslaw may seem a bit dry at this point. Allow to rest in the fridge for about 20 minutes. The flavors will develop and the dressing with marry with the juices from the cabbage and make even more dressing. Stir again before serving adjusting seasoning and adding additional pepper sauce or mayo if desired.
Notes
Nutrition
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
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Best tasting coleslaw we have ever tried it is a keeper
Thanks, Katrina!
I love Trappey’s on greens, cabbage, and pintos. Wish I could find it in a bigger bottle. My grandmother used to make us huge jars of hot pepper sauce. Never tried in coleslaw, but this looks tasty. Thanks
It’s so good!
This is it. Trappeys is the key to amazing coleslaw
Thanks, Carol!
hello Stasy
Oh Stacey, you know it’s a little of this and a little of that to make something good. However, that’s why I can’t make my late mother’s corn pudding. Listen up cooks- write down those awesome family recipes. Kids just think you will be around for-evah.
So true! Get those recipes written down!
So just to clarify…don’t actually add the chopped peppers to the slaw? Can’t wait to make this!!
You certainly could add in some chopped peppers for more flavor, but the recipe just calls for the liquid.
I don’t use black pepper. Should I eliminate pepper altogether or sub with white pepper? If yes, same amount? Thanks.
THat’s totally up to you. You could certainly leave it out or swap for about half of the amount called for in the recipe in white pepper.
Just came across this recipe and am excited to try it. My husband loves cole slaw and Trappey’s so I am sure he will really like it. Your story made me laugh. I was raised in Mobile, AL, but married a great guy from Wyoming, so that is where we are at. ALL my family just can’t understand why I haven’t moved home! I had an uncle in Montgomery and he ALWAYS called me “May-ree”!! Use to drive me crazy when I was younger. Now I would give anything to hear him say my name again!!
Ha! You know us Southerners and our long vowels, Marie! I sure hope y’all will enjoy this!
Hi Stacey!! I’m a new follower as of tonight & I’m so excited! I received our Neighbors Magazine today in Alabama & they featured you & some of your peach recipes!! I’m definitely making the Peach Chess Pie with some Bluebell Vanilla Ice Cream!!! Looking forward to more of your delish recipes, like the coleslaw one I just saved!!!
Three W Farms
Phyllis Walters
Hi Phyllis! Welcome! I sure hope you’ll enjoy both the pie and coleslaw and will find tons more you enjoy!
Thanks Stacie. I found that Southern pepper-sauce recipe and will definitely give it a try. By the way, most of that last snowfall is disappearing quick, with all the sunshine we got today!
Of course! Enjoy!
Hi Stacey, from mid-north Ontario, Canada. We got a good 4 inches of fresh snow here … yesterday! I really enjoy your recipes and all the info: thank you. I plan on trying this delicious-sounding recipe, but I need to know how to make the vinegar-based pepper sauce myself, since I can’t find any up here. Can it be as simple as it seems – steeping some small peppers in white vinegar? Thanks again for a great site! Maggie
Wow! That’s crazy! I hope it will warm up for you soon! While I don’t have the exact recipe I use on my site, this one from my friend Robyn is very close: https://addapinch.com/southern-pepper-sauce-recipe/
I like sweet peppers, think I may try it that way instead of tomato’s. After a while tomato’s make salads/slaw wilted looking to me so I only add on an as needed basis but peppers are another level !! I also am not crazy about mayo based slaw but this sounds really good. Thank you for all the delicious recipes!!
The addition of some chopped sweet peppers would be amazing! Hope you’ll enjoy it, Marylou!
Stacey,
I am wondering about the Duke’s mayo…I haven’t ever tried it, but have seen many recipes with it in it. How close would you say it is to Miracle Whip or actual Hellman’s mayo? I’m not sure if they have it here in the DFW area?
Regards,
Christy
Dukes is my absolute favorite. It’s a super savory mayo with a strong vinegar base. It’s probably closest Hellman’s or Sauer, if they have that in your area. It’s nothing like Miracle Whip, which is much sweeter.
I order Duke’s from Amazon. I live in California and we don’t have it in our stores.
I would be doing the same thing! Gotta have my Dukes! 🙂
You can get Duke’s in Texas. I love it. My favorite mayo.
It’s the BEST!
I am a die hard Duke’s Mayo convert and it really is the best. I moved from East Texas to Tennessee 30+ years ago and never remember seeing it in Texas back then, but that has changed. My sister lives in the DFW area and she also buys Duke’s now, thanks to my raving on about it. I actually took an unopened quart withe when I went for a visit because when the families get together, we share the cooking. She was hooked after that. She told me last visit I didn’t have to bring my own Duke’s, she had already bought some there. So it is available st least somewhere around Colleyville.
🙂
Dukes is not in So CA.
I am a resident of the northeast and been here all my life. I used to work as a church Secretary for an Episcopalian rector who was from Texas. He invited me over for dinner one New Year’s Day for black eyed peas…and that’s where I first saw those little peppers in a jar. He used the oil, or “sauce” on his food. Can’t wait to try your slaw recipe, it’s so different than the one I normally make!
I sure hope you’ll enjoy it!!
When you refer to 1 to 3 tablespoons of “pepper sauce” do you mean just the liquid or do you include the peppers?
You also say to mix with the mayonnaise until smooth, so if using the actual peppers how do you get them to be smooth? I would like to try this recipe but I need this part clarified.
Thank you
Marty
I am pretty sure he means just the liquid.
That’s right. 🙂
Yep, just the liquid – no peppers.
Can’t wait to try this slaw. I am so happy that I found your site. We live in Georgia now, but moved here from Maryland in 2002. Live louise in a tiny little town and love it. Just wanted to tell you how much I am enjoying your emails and recipes. I learn something new everyday. My husband and I both turned 87 this past week, and still learning.
You’re so sweet! Thank you so much!