Coleslaw is the perfect summer side, and this Jalapeno Coleslaw is the ideal way to mix things up. With southwestern flavors, it is perfect for serving with tacos, fajitas, or a simple chicken dinner. No matter what you dish up with this recipe, it is sure to be a hit!
When it comes to cookouts, everyone loves a good side dish.
We’ve added jalapenos and punchy cilantro to this slaw, giving it a nice kick. Whether you use jalapeno slaw for tacos or a simple side, this spicy slaw is sure to be a hit.
Ingredients for Making Jalapeno Slaw
- White Vinegar: If you don't have white vinegar on hand, you can use apple cider vinegar or rice vinegar instead.
- Olive Oil: I recommend using good-quality extra virgin olive oil. You can also use vegetable oil if you prefer.
- Mayonnaise: You can use light mayonnaise to reduce the fat content, but full-fat mayo will make the slaw richer and more. flavorful
- Lime Juice: Fresh lime juice is always best, but you can use bottled lime juice in a pinch.
- Sugar: This helps to balance out the acidity from the vinegar. You can use white sugar, brown sugar, or even honey.
- Celery Salt: This adds a nice flavor to the recipe, but you can omit it if you don't have any on hand. Salt and pepper could be used in its place.
- Shredded Cabbage: You can use a food processor to shred the cabbage or do it by hand with a knife. I prefer to shred my cabbage because pre-shredded cabbage tends to be wet and mushy.
- Red Onion: You can use any type of onion on hand, but I think red onions work best in this recipe. If you don't have a red onion, you can use a white onion or even a green onion.
- Shredded Carrot: You can shred your carrots or buy them already shredded. I like to add carrots to my coleslaw because they add a nice sweetness and crunch.
- Jalapeños: Feel free to adjust the amount of jalapeños based on your personal preferences. I like to use two medium-sized jalapeños, which gives a bit of heat. If you don't like it too spicy, you can remove the seeds before chopping.
- Cilantro: This is optional, but I think cilantro makes the recipe pop. If you're not a fan of cilantro, you can leave it out.
Tips & Tricks
- To shred your cabbage, start by cutting the cabbage in half. Then, cut each half into thin strips. Finally, cut the strips into small pieces. If you have a food processor, you can also use that to shred the cabbage.
- If you're not a fan of cilantro, you can leave it out of the recipe. However, I think it adds a nice flavor to the coleslaw.
- To make this recipe ahead of time, simply mix all ingredients and store them in the fridge. The coleslaw will taste even better after it's had a chance to sit and the flavors have had a chance to meld together.
- If you find that the coleslaw is too acidic, you can add a little more sugar to balance it out. Conversely, if you find it too sweet, you can add a little more vinegar.
- This recipe is best served chilled. However, if you're in a hurry, you can serve it immediately after mixing everything.
- Use pickled jalapenos for a milder flavor that will still give a little kick.
Frequently Asked Questions
Yes, you can use pre-shredded cabbage if you prefer. It can be a great way to save time.
Yes, this recipe is best served chilled. However, if you're in a hurry, you can serve it immediately after mixing everything.
The coleslaw sauce contains mayonnaise, sugar, vinegar, and salt. You can adjust the proportions of these ingredients to suit your taste.
You can dress coleslaw up to 24 hours in advance. (Though eating for up to three days is perfectly fine.)
Want to prep even further ahead? Simply mix the dressing ingredients and store them in the fridge. Mix the dressing with the shredded cabbage and other vegetables when ready to serve.
If you're serving coleslaw at a potluck or barbecues, it's essential to keep it cold to prevent food poisoning.
(Especially in July and August when it is so hot outside!)
Coleslaw can sit out at room temperature for up to 2 hours. After that, it should be kept in a cooler or refrigerated until ready to serve.
Tools Needed to Make Lime Jalapeno Coleslaw
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- Mixing Bowls
- Food Processor (optional)
Leftover jalapeno lime slaw can be stored in the refrigerator in an airtight container for up to three days.
I do not recommend freeing this spicy coleslaw recipe.
How to Make Jalapeno Coleslaw
First, start your jalapeno cole slaw by making the dressing. To do this, mix the vinegar, olive oil, mayonnaise, lime juice, sugar, and celery salt in a bowl.
You can do this up to two days in advance if you like.
Next, put green cabbage, red cabbage, red onion, carrots, and chopped jalapeno peppers in a large bowl.
Add the dressing to the coleslaw mix and toss to combine.
Refrigerate for at least an hour.
Top with the cilantro just before serving. Taste and add salt and black pepper if needed.
Serve cabbage cilantro jalapeno slaw chilled or a room temperature.
More Summer Side Dishes to Try:
- ¼ cup white vinegar
- ¼ cup olive oil
- 3 tablespoons mayonnaise
- 3 tablespoons lime juice
- 1 tablespoon sugar
- ¼ teaspoon celery salt
- 3 cups shredded white cabbage
- 3 cups shredded red cabbage
- ½ red onion sliced thin
- ½ cup shredded carrot
- 2 jalapeños seeded and finely chopped
- ⅓ cup chopped cilantro
- In a small bowl, whisk together the vinegar, olive oil, mayonnaise, lime juice, sugar, and celery salt.
- Combine cabbage, red onion, carrots, and jalapeños in a large bowl.
- Toss with the dressing.
- Refrigerate for 1 hour to allow the flavors to combine.
- Toss with fresh cilantro just before serving.
- Serve this jalapeño coleslaw filled or at room temperature.