This post may include affiliate links. Thank you for your support.

Cool, creamy, and crunchy, with a kick – this Jalapeño Coleslaw recipe is far from boring or bland! Featuring crisp cabbage, spicy jalapenos, sweet carrots, and a creamy, tangy dressing, this is the flavorful and refreshing slaw side dish your summer cookouts and barbecues have been missing.

“Hands down one of the best Cole slaw recipes out there! We made a Mexican inspired pulled chicken and I made this as well-phenomenal! To go with our theme, I made the slaw according to instructions but added a splash of lime juice and pickled jalapeño vinegar at the end. Sooo good!”

TINA
Overhead photo of coleslaw with jalapenos, cabbage, and cilantro on a white serving platter with a ramekin of dressing on the side.

Update: This recipe was originally published in June 2014. I made updates to the article below to include more information about making spicy sweet cabbage jalapeno slaw at home. 

Table of Contents

About this jalapeno coleslaw recipe

This jalapeno coleslaw recipe features crisp, shredded cabbage mixed with crunchy carrots, spicy jalapeños, pungent red onions, and fresh green onions tossed in a slightly sweet, terrifically tangy mayonnaise based coleslaw sauce.

This spicy jalapeno slaw is fresh, fabulous, and THE perfect addition to ALL your BBQ’s, summer shindigs and outdoor soirées!

To tell you exactly how phenomenally delicious this spicy slaw is, all I have to say is this:

I made precisely 2 pounds of this jalapeno cilantro coleslaw and my family ate it up like I haven’t fed them in approximately 8.5 years. And this is coming from people who claim they “hate” coleslaw. I mean, riddle me that.

(2024 update: I still make this every single summer on repeat with no signs of slowing down. It’s become one of my most popular recipes on this website as well!)

Why this recipe works!

  • Color and Texture: Using a combination of cabbages lends beautiful color and varied flavors.
  • Delicious Cabbage: The creamy dressing with sugar, salt, and vinegar, softens the cabbage making it tender, yet still crunchy and deliciously seasoned.
  • So Much Flavor! Cumin, cayenne pepper, and fresh lime juice lend Tex-Mex flavors that wonderfully compliment the heat of the jalapeños.
  • Customizable! You can easily adjust the spiciness of this slaw to suit any palate. Seed the jalapeños to lessens the peppers’ heat for a slaw that anyone can enjoy. Or dial the fiery heat up by leaving t
Angled, action photo of dressing being poured over cabbage jalapeno slaw in a large mixing bowl.

Ingredients for jalapeno slaw

  • Cabbage: I like to use a mix of green and red cabbage for a pretty aesthetic, but feel free to just use one or the other to make this spicy coleslaw recipe.
  • Onion: One small red onion lends a complex allium flavor.
  • Carrots: Two whole carrots provide a hint of natural sweetness. Feel free to use pre-shredded carrots if you’re looking to save time.
  • Jalapeños: For a touch of spicy heat. Nearly all the spicy-causing compound lives in the white membranes and seeds, so remove them for a milder flavor.
  • Scallions: Green onions lend subtle fresh onion flavor.
  • Mayonnaise: You’ll need a good-quality brand of mayonnaise for the dressing. 
  • Mustard: To play up the jalapeno heat, I like to use spicy brown mustard; however, you can use Dijon or regular old yellow mustard if you prefer.
  • Vinegar: Apple cider vinegar provides the perfect tangy hint of acidity.
  • Sugar: A touch of granulated sugar helps balance out all the flavors.
  • Seasonings: A combination of celery salt, ground cumin, cayenne pepper, and black pepper all provide flavor.

Recipe variations

  • No Mayo Coleslaw: Swap out the mayonnaise and use Greek yogurt instead. Alternatively, you can totally omit the dairy and use a combination of fresh lime juice and orange juice if you prefer a no-mayonnaise spiced coleslaw.
  • Extra Sweet: Add red bell peppers to the cabbage mixture and honey to the dressing.
  • Extra Spicy: Be sure to leave the seeds and ribs in the jalapenos. Then add smoked paprika and chipotle chili powder to the dressing.
  • Tropical Jalapeno Slaw: Add a touch of tropical flare and sweet flavor by adding diced mango and chopped red bell peppers to your cabbage and carrots. For the slaw dressing, use a mixture of lime and orange juices, honey, grated ginger, and soy sauce or fish sauce.
  • Smoky Coleslaw with Corn: Grill corn cobs until they’re charred, cut the kernels from the cob, and them to the cabbage slaw. For the dressing, combine mayo with chipotle peppers, lime juice, and a touch of brown sugar.
  • Cilantro Jalapeno Slaw: If you’re looking for an extra herbaceous jalapeno coleslaw recipe, throw in a bunch of minced fresh cilantro – to taste.

If fresh jalapeno peppers are on sale at the grocery store, pick up a few extra and put them to good use in these recipes next: Mango Salsa with Jalapeños and Jalapeno Dip with Cream Cheese.

Overhead photo of jalapeno cilantro slaw with red cabbage, green cabbage, carrots, and cilantro.

How to make jalapeno cabbage slaw

This sweet and spicy slaw is a cinch to make. Here’s how:

  1. Toss Slaw Ingredients Together: To a large mixing bowl, add the cabbage, red onions, carrots, jalapeños, and green onions. Then toss the ingredients together and set the bowl aside.
  2. Make the Coleslaw Dressing: In a 2-cup liquid measure or medium mixing bowl, combine the dressing ingredients – mayo, mustard, vinegar, sugar, celery salt, cumin, cayenne, and black pepper. Then use a whisk to stir the ingredients until they’re well combined. Taste the slaw dressing and adjust the taste as you see fit.
  3. Add Dressing: Pour 1/4 cup of the dressing over cabbage mixture and then toss to combine. Add more dressing until the desired level of creaminess is achieved. (Tip: Err on the side of caution here. You can always add more dressing to your slaw before serving.)
  4. Chill (Optional, But Recommended): Cover the bowl of jalapeno coleslaw tightly with plastic wrap. Then transfer it to the fridge and let it chill for at least 1 hour to allow the flavors to marry and the cabbage to soften slightly.
  5. Serve and Enjoy: Taste and adjust the spicy jalapeno slaw and adjust the flavors before serving and enjoying the coleslaw.

Expert tips to ensure the most success!

Follow the simple tips below to create the most flavorful spicy and sweet jalapeno coleslaw recipe:

  1. While the jalapeno spiced coleslaw recipe below calls for heads of green and purple cabbage, plus carrots, you can absolutely substitute a bag of pre-prepared coleslaw mix from the grocery store. While fresh produce you shred and prepare yourself will always taste the best, using a packaged bag of coleslaw mix is a great way to save time.
  2. If you like your spicy sweet slaws on the creamier, less tangy side, increase the mayonnaise to 3/4 of a cup and decrease the mustard to only 1 tablespoon.
  3. When adding the dressing to the cabbage slaw, start with 1/4 cup of dressing, toss and then continue to add the dressing a little bit at a time until desired level of creaminess is achieved. Chances are you will not need all of the dressing, so it is best to err on the side of caution!

FAQs: frequently asked questions

Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can! 

How much jalapeno should I use?

The number of jalapenos will depend entirely on your personal heat preference. If you prefer mild spice, start with half of a jalapeno and be sure to remove the seeds and ribs. Then taste the jalapeno slaw. If you find it to be very mild, add the other half of the seeded jalapeno. And if you find it to be just a little mild, add a quarter of the remaining seeded jalapeno.

Just keep in mind that the heat compound in jalapenos, capsaicin, builds over time. So, you may way to wait a few minutes between each addition of jalapeno.

Can I remove the seeds from the jalapenos to reduce the heat?

You sure can! The spicy concentration of heat (capsaicin) comes from the seeds and ribs (membranes) of the jalapenos. Completely removing all the seeds and ribs from the jalapeno before dicing will result in a much milder jalapeno flavor.

What type of cabbage is best for coleslaw?

Green cabbage is the traditional choice for coleslaws because its crisp texture and neutral flavor lends well with various dressings. However, you can also use purple (red) cabbage if you’re looking for a beautiful hue. Or try using a combination of green and red cabbage for color contrast.

Please note that I do not recommend using napa cabbage in coleslaw recipes or this jalapeno coleslaw recipe as it has a soft texture that becomes limp and mushy in slaws.

Do I need to shred my own cabbage, or can I use a coleslaw mix?

If you’re looking for the best texture and flavor, you’ll want to shred your own cabbage. Using a mandoline or food processor with a shredding attachment makes quick and easy work out of this task.

However, you can use pre-shredded coleslaw mix if you’re looking to save time. Just keep in mind that those mixes often contain cabbage that’s less than fresh.

What type of vinegar is best for coleslaw dressing?

The popular choice, as well as my personal preference, is apple cider vinegar as the mild acidity doesn’t overpower the other flavors. However, you can swap in white vinegar, rice vinegar, or even a few splashes of fresh lemon juice if you prefer. I recommend experimenting to find you love best.

Can I add other vegetables to coleslaw?

Absolutely, the great thing about slaws is they’re highly customizable. Sweet carrots, red bell peppers, and celery are all popular additions to this jalapeno coleslaw recipe. And if you are a fan of fresh herbs, parsley and scallions taste wonderful here. However, just be careful if you are adding extra watery veggies, such as cucumbers as they may cause your coleslaw to be “wet.” Therefore, you may want to consider using a little less dressing.  

How long should I let coleslaw sit before serving?

I recommend letting the coleslaw jalapeno sit for at least 30 minutes, preferably an hour, to allow the flavors to marry and the cabbage to slightly soften. However, you can let the slaw sit for several hours or up to overnight in an airtight container in the fridge.

Angled photo illustrating the crunchy texture of jalapeno slaw with cilantro, cabbage, carrots, and red onions.

Serving suggestions for coleslaw with jalapenos

Coleslaw is an incredibly budget friendly, versatile side dish. If you are looking for the ultimate spicy flavor, I recommend topping this jalapeno coleslaw recipe with quick pickled jalapenos.

Vibrant, sweet, and spicy in flavor, this coleslaw with jalapenos lends a refreshing crunch and delicious flavor to any dish you decide to pair it with. Below are some delicious serving suggestions, from typical barbecue dishes to creative sides.

And, If you’re looking for a protein boost, consider adding shredded rotisserie chicken, chopped poached shrimp, or crunchy honey roasted chickpeas to your slaw.

Barbecue favorites

Salads and Sandwiches

  • Salads: Fresh coleslaw can add a delightful crunch and a spicy kick to your favorite salad recipes, think things like grilled chicken salad or cobb chicken salad.
  • Wraps and Sandwiches: Stuff your next sandwich or wrap with your favorite lunch meats, roasted veggies, and a generous scoop of jalapeno slaw for a quick, healthy lunch idea.

Seafood pairings

  • Fish or Seafood Tacos: I personally love this crisp coleslaw as a topping this sesame encrusted tuna. But, it’s equally delicious on any seafood taco, like these fish and rice bowls and shrimp ceviche tostada.
  • Shrimp Skewers: Thread raw shrimp and colorful peppers onto kabobs, grill them and serve alongside a bed of slaw for a light summer meal. These Greek skewers get my vote.
  • Glazed Salmon: The spicy siracha glaze on this sriracha salmon perfectly complements the sweet and spicy flavors in this coleslaw. on this glazed

Tex-Mex twist

And beyond

Storing leftovers

Store any leftover jalapeno slaw in an airtight container in the fridge and consume within 3-5 days.

Close-up photo of spicy coleslaw drizzled with a tangy mayo dressing.

Tangy, slightly spicy and balanced with the right amount of sweet, this versatile Jalapeno Coleslaw is perfect for any occasion! Fresh and flavorful, it is sure to be a hit at your next summer BBQ!

Until next time, friends, cheers – to stellar summer sides!

Cheyanne

Craving MORE? Follow all the deliciousness on Facebook, Pinterest and Instagram!

More cabbage side dish recipes!

How to make Sweet Jalapeno Coleslaw for pulled pork and more!👇

Overhead, landscape photo of jalapeno coleslaw on a white and gold trim platter with a fork and spoon tucked into the slaw.

Jalapeño Coleslaw: Sweet and Spicy Slaw

5 from 16 votes
Author: Cheyanne Holzworth
Total Time: 15 minutes
Prep Time: 15 minutes
Servings: 6 servings
Print Recipe Pin Recipe
Cool, creamy, and crunchy, with a kick – this Jalapeno Coleslaw is far from boring or bland! Featuring crisp cabbage, spicy jalapeños, sweet carrots, and a creamy, tangy dressing, this is the flavorful and refreshing slaw side dish your summer cookouts and barbecues have been missing.

Equipment

  • 1 Large Mixing Bowl (for making the jalapeno slaw)
  • 1 2-Cup Liquid Measure or Medium Bowl (for making the coleslaw dressing

Ingredients 

Jalapeno Slaw

  • 1 small Head Cabbage – thinly sliced (about 16 ounces) (SEE NOTES)
  • 1 small Red Onion – thinly sliced, rinsed in cold water, and drained well
  • 2 small Carrots – peeled and shredded
  • 2 whole Jalapenos – seeded and minced
  • 2 large Green Onions – thinly sliced

Coleslaw Dressing

  • 1/2 Cup Mayonnaise – or more to taste (SEE NOTES)
  • 2 TBS Spicy Brown Mustard
  • 1 TBS Apple Cider Vinegar
  • 4 tsp Granulated White Sugar
  • 1/4 tsp EACH: Celery Salt and Ground Cumin
  • 1/8 tsp EACH: Cayenne and Ground Black Pepper

Instructions

  • Toss Slaw Ingredients Together: To a large mixing bowl, add the cabbage, red onions, carrots, jalapeños, and green onions. Then toss the ingredients together and set the bowl aside.
  • Make the Coleslaw Dressing: In a 2-cup liquid measure or medium mixing bowl, combine the dressing ingredients – mayo, mustard, vinegar, sugar, celery salt, cumin, cayenne, and black pepper. Then use a whisk to stir the ingredients until they're well combined. Taste the slaw dressing and adjust the taste as you see fit.
  • Add Dressing: Pour 1/4 cup of the Dressing over Cabbage mixture. Toss to combine. Add more dressing until desired level of creaminess is achieved.
  • Optional, But Recommended – Chill: Cover the bowl of jalapeno coleslaw tightly with plastic wrap. Then transfer it to the fridge and let it chill for at least 1 hour to allow the flavors to marry and the cabbage to soften slightly.
  • Serve and Enjoy: Taste and adjust the spicy jalapeno slaw and adjust the flavors before serving and enjoying.

Notes

  1. Cabbage: I like to use 1/2 a head of green and red (purple) cabbage to make this spicy slaw; however, you can use just one or the other. Alternatively, you can use a 16-ounce bag of prepared coleslaw mix from the grocery store if you are looking to save time. Please just note that those bags are typically a little less than fresh. (If I’m making this for my family I use the short cut. However, if I’m entertaining guests, I shred the veggies myself.)
  2. Mayonnaise: If you like your coleslaw on the creamier, less tangy side, increase the mayonnaise to 3/4 of a cup and decrease the mustard to only 1 tablespoon.
  3. Dressing the Slaw: When adding the dressing to the cabbage slaw, start with 1/4 cup of dressing. Toss the coleslaw, taste it, and then continue to add the dressing a little bit at a time until desired level of creaminess is achieved. Chances are very good that you will not need all of the dressing, so I recommend erring on the side of caution and under-dressing the coleslaw. 
  4. Pulled Pork Sandwiches: If you’re looking for really delicious pulled pork bbq sandwiches here’s the formula:
    • Cooked Texas Toast (garlic and parsley flavor)
    • Pulled Pork
    • Carolina BBQ Sauce
    • Jalapeno Slaw
    • Layer in this order – Slice of Texas Toast, (4 ounces) Pulled Pork, Smear of BBQ Sauce, Coleslaw, Top with Slice of Texas Toast. Enjoy!
  5. Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can! 
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 6 servings. Exact information will depend upon the brands of ingredients and precise measurements used.
 

Nutrition

Calories: 133kcal    Carbohydrates: 12g    Protein: 1g    Fat: 8g    Saturated Fat: 1g    Cholesterol: 5mg    Sodium: 576mg    Potassium: 239mg    Fiber: 3g    Sugar: 5g    Vitamin A: 2950IU    Vitamin C: 34.2mg    Calcium: 49mg    Iron: 0.8mg
Course: Side Dish
Cuisine: American

Did you make this recipe?

Mention @nospoonnecessary on Instagram and tag it #nospoonnecessary!

©No Spoon Necessary.  All images and content are under copyright protection. Please do not use any images without prior permission. If you want to reference this recipe please link directly back to this post.

Overhead shot of two hands holding serving spoons about to toss the vegetable ingredients with the sauce ingredients to make Spicy & Sweet Jalapeno Coleslaw; with a purple linen and jar of coleslaw sauce tucked in the upper corners of the shot.