Jalapeno Coleslaw
Spice up your next barbecue or weeknight dinner with this vibrant and zesty Jalapeno Coleslaw! Packed with a blend of crisp green and red cabbage, shredded carrots, and a generous kick from finely chopped jalapenos, this coleslaw delivers bold flavor and a hint of heat in every bite. Fresh cilantro adds a pop of herbaceous brightness, while the creamy dressing—made with tangy mayonnaise, sour cream, apple cider vinegar, and a touch of honey—perfectly balances the spice. Ready in just 20 minutes, this easy, no-cook recipe is ideal as a refreshing side dish or a crunchy topping for tacos, pulled pork sandwiches, or burgers. Whether you're hosting a summer cookout or looking for a crowd-pleasing salad with a twist, this spicy coleslaw will be the star of the table!
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Recipe Information
Ingredients
- 4 cups (shredded) Green cabbage
- 2 cups (shredded) Red cabbage
- 1 cup (shredded) Carrots
- 2 whole (seeded and finely chopped) Jalapeno pepper
- 1 cup (loosely packed, chopped) Cilantro
- 0.5 cup Mayonnaise
- 0.25 cup Sour cream
- 2 tablespoons Apple cider vinegar
- 1 tablespoon Honey
- 1 teaspoon Dijon mustard
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
1. Prepare the vegetables: Finely shred the green cabbage, red cabbage, and carrots using a food processor, mandoline, or sharp knife. Place them into a large mixing bowl.
2. Prepare the jalapenos: Slice the jalapeno peppers in half lengthwise and remove the seeds for less heat (leave the seeds in if you prefer a spicier coleslaw). Finely chop the jalapenos and add them to the mixing bowl with the vegetables.
3. Chop the cilantro: Roughly chop the cilantro and add it to the bowl with the shredded cabbage, carrots, and jalapenos.
4. Make the dressing: In a small mixing bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, honey, Dijon mustard, garlic powder, salt, and black pepper until smooth and well-combined.
5. Combine: Pour the dressing over the vegetables and toss everything together thoroughly until all of the cabbage mixture is coated evenly with the dressing.
6. Chill: Cover the coleslaw and let it chill in the refrigerator for at least 30 minutes to allow the flavors to meld together.
7. Serve: Give the coleslaw a final stir before serving. Enjoy as a side dish or as a topping for your favorite dishes!
Nutrition Facts
Calories |
1237 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.8 g | 128% | |
| Saturated Fat | 15.7 g | 78% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 146 mg | 49% | |
| Sodium | 1786 mg | 78% | |
| Total Carbohydrate | 87.2 g | 32% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 41.2 g | ||
| Protein | 9.2 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 309 mg | 24% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 1402 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
