This Sweet Jalapeno Coleslaw is creamy, crunchy, easy to prepare and packed with flavor! Tangy, sweet and subtly spicy in taste, this coleslaw is far from bland or boring! It’s the perfect summer side, or salad, to add to all your cookouts and barbecues!
*Updated*
This post was originally published in June 2014. I took new photos, tweaked the recipe slightly and changed some of the written post below to include more information about the recipe.
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Hi, friends! So, I have been holding out on you guys with this blog post. And, that didn’t stop me from unfairly teasing this recipe with photographs on social media networks. I’ve been bad, I know.
So what’s been the hold up and why haven’t I shared on more than social media?
Well, I have been waiting on someone very special and near and dear to my heart. My other half, Boy.
He promised to guest post this particular blog post, and guess what? I’m STILL waiting on him to deliver. (<– Update: Still waiting.)
After many weeks of waiting and nagging on Boy, I decided the show must go on without him.
The procrastinating habits of my husband aside, we both have sworn for years that we hated coleslaw.
And, to be honest, I will probably still swear by that statement if I’m at someone’s house and they offer me coleslaw.
However, this coleslaw recipe I’m sharing today just happens to be that ONE exception to my ‘I don’t do coleslaw’ rule.
This slaw is just THAT dayum good.
Sweet Jalapeno Coleslaw
Crisp, shredded cabbage mixed with crunchy carrots, spicy jalapeños, pungent red onions and fresh green onions, then tossed with a slightly sweet, terrifically tangy mayonnaise based coleslaw sauce.
This slaw is fresh, fabulous and THE perfect addition to ALL your BBQ’s, summer shindigs and outdoor siorees!
To tell you exactly how phenomenally delicious this stuff is, all I have to say is this:
I made 2 POUNDS of this coleslaw in 2 DAYS and Boy ate it up like I haven’t fed him in the 8 years that we have been together. And, I didn’t dare try to stop him from gobbling it up, because if I went to take the coleslaw away, he got a crazy eyed, rabid dog look about him (there was possibly also foaming at the mouth happening). Basically, it looked like I would NOT be taking his coleslaw away with my hand still attached to my wrist.
Remember to keep in mind, this is someone who (like me) “hates” coleslaw.
He loved it so much he actually offered to write the blog post about it! Which, clearly, he never plans on delivering.
What goes with coleslaw?
Coleslaw is such a budget friendly, versatile side dish, or salad! This crisp, sweet and spicy coleslaw is a perfect way to round out any barbecue or dinner!
You can pair coleslaw with any type of grilled protein – think ribs, chicken, pork, steak – or even fried fish! Pulled chicken or pulled pork is always a delicious option as well!
However, you don’t need to limit coleslaw to just being served as a side or salad! This Sweet Jalapeno Coleslaw also makes a delicious topping for a variety of sandwiches, hamburgers or hot dogs!
Notes, Tips & Tricks for Spicy & Sweet Jalapeno Coleslaw recipe:
- While the 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!
- 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.
- When adding the coleslaw dressing to the vegetables, 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!
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!
XOXO
Cheyanne
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How to make Sweet Jalapeno Coleslaw recipe👇
This Jalapeño Coleslaw is creamy, easy and packed with flavor! Sweet and subtly spicy, this coleslaw is far from bland or boring and is the perfect summer side!
- 1/2 small Head Green Cabbage - thinly sliced (about 8 ounces)*
- 1/2 Head Purple Cabbage - thinly sliced (about 8 ounces)*
- 1 small Red Onion – thinly sliced, rinsed in cold water, and drained well
- 2 small Carrots – peeled and shredded
- 2 Jalapenos – seeded and minced
- 2 Green Onions – thinly sliced
- 1/2 Cup Mayonnaise or more to taste*
- 2 TBS Spicy Brown Mustard
- 1 TBS Apple Cider Vinegar
- 4 tsp Granulated White Sugar
- 1/4 tsp Celery salt
- 1/4 tsp Cumin
- 1/8 tsp EACH: Cayenne & Black Pepper
- 8 Pieces Texas Toast - Cooked (I used the Garlic & Parsley flavor, it was excellent for this sammie)
- 10-12 Oz Pulled Pork
- Carolina BBQ Sauce
- Jalapeno Coleslaw: Combine Cabbage, Carrots, Jalapeno, Red and Green Onion in a mixing bowl.
In a separate, small mixing bowl combine remaining (dressing) ingredients. Whisk well to combine.
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: Cover and refrigerate for at least 1 hour to allow flavors to incorporate.
- Pulled Pork Sandwich: (I don't really think you guys need a written recipe for this, but I will include instructions for those of you who simply feel more comfortable with instructions.)
Layer in this order: Slice of Texas Toast, (4 ounces) Pulled Pork, Smear of BBQ Sauce, Coleslaw & Top with Slice of Texas Toast. Enjoy!
- While the recipe calls for heads of green and purple cabbage, plus carrots, you can absolutely substitute a (16 ounce) 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!
- 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.
- When adding the coleslaw dressing to the vegetables, 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.
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Diane says
December 9, 2018 at 4:19 pmSo fun to make and absolutely delicious! Thank you!
Cheyanne Bany says
December 9, 2018 at 4:49 pmHi Diane,
I’m so thrilled you enjoyed the coleslaw! Cheers!!
Marissa says
May 9, 2018 at 9:19 amFor the first half of my life, coleslaw was the super sweet, goopy with mayo variety – pass! But THIS coleslaw I’d gladly tuck into regularly. Perfect to pair with so many summer mains!
marcie says
May 7, 2018 at 10:39 amColeslaw is one of my favorite things ever — I love that great crunch from the cabbage! Adding jalapeno to spice things up is genius and I can’t wait to try it!
Geraldine | Green Valley Kitchen says
May 5, 2018 at 9:01 pmI’m such a coleslaw fan, Cheyanne – I glad you’ve finally seen the light because it’s fresh and crunchy and tangy – perfect for the upcoming Memorial day (how did we get to May so fast!). Pinning! Hope you’re having a great weekend!
Christina says
May 4, 2018 at 6:33 pmAwesome recipe! I need tasty side dishes in my life. This is an excellent side for dinner or for a party! I bet this would kill at a potluck or BBQ in the summer!
Mary Lawrence says
May 3, 2018 at 3:32 pmI’m a huge fan of coleslaw but I never ever ever made coleslaw myself. Loving the addition of jalapeños.
Kelsie | the itsy-bitsy kitchen says
May 3, 2018 at 8:49 amI’m super picky when it comes to coleslaw because it’s usually just mayonnaise soup with cabbage. And I just say no to that. But this! You’ve nailed it, Chey! It looks like the perfect ratio of dressing to veg :). I know I’ll be making this for summer BBQS!
Jennifer @ Seasons and Suppers says
May 3, 2018 at 7:52 amWhat a pretty coleslaw and so versatile! Loving the jalapeno kick 🙂
Mary Ann | The Beach House Kitchen says
May 3, 2018 at 7:01 amLol! We both have slaw on the brain today Chey! This looks yummy, and I totally agree it’s the perfect picnic side. And how excited is everyone that winter is over and picnic season is here! If Boy gobbled this up, I know it’s gonna be good! Can’t wait to give it a try!
Angie@Angie's Recipes says
May 3, 2018 at 1:34 amThis is something I can eat every single day! I must try your creamy dressing.
Ben|Havocinthekitchen says
May 2, 2018 at 9:40 pmAnother good one from the past – love it! I cannot say I’m a huge fan of coleslaw either. I enjoy it once in a while, but it’s unlikely I’ll make it at home. Well perhaps until today because this version sounds and looks great!
Kevin O'Leary says
May 2, 2018 at 7:13 pmLove, love, love coleslaw on pulled pork sandwiches! The best!
John Garner says
April 28, 2018 at 4:48 pmHey there Cheyanne, your slaw recipe is killer delicious! I followed it to a tee with one exception and that is the addition of crushed pineapple (one 8 oz. can). It make a yummy counterpoint to the jalapeno. Keep cooking young lady:)
Cheyanne Bany says
April 28, 2018 at 5:25 pmHi John! I’m thrilled you enjoyed this slaw recipe!! The addition of pineapple sounds absolutely delicious, and I’m definitely going to have to try that next time I make this! Thank you so much for coming back and letting me know how it went over! Cheers and thank you so much for stopping by!! 🙂
Theresa says
June 9, 2014 at 8:17 amAte & made the pulled pork & slaw last night. It was delish! A bit of work but worth it. The pork was so tender after 5 1/2 hours that we couldn’t flip it to brush with BBQ sauce but that was ok. We used Stone smoked porter with chipotle peppers as liquid in bottom of pan as we didn’t have any other type on hand. For the slaw, we left out the jalepeno pepper as I know my tongue couldn’t handle that much heat and we cut down the mayo to about 3/4 c. The sweets and sours all balanced nicely in the end. Thanks for sharing recipe – will make again!
Cheyanne Bany says
June 9, 2014 at 2:09 pmI love the tweaks you made! My oven seems to run overly hot some days and not so hot on others. I will have to change the recipe to give a larger window on the cook time, stating to check it sooner than I have it written. The mayonnaise mixture for the slaw is definately to taste… Jeremy likes it heavily sauced. I’ll include (or to taste) on that recipe as well. I GREATLY apprechiate your feed back. Thank you so much for not only making it but helping me tweak the recipes… so easy to overlook things! Besides my palate is NOT representative of everyones, so any feedback, advice, words of wisdome, honesty.. its all welcomed!!! Love you so much! Thanks again Aunt Tee. xoxo
Eric Linthicum says
June 7, 2014 at 12:32 pmI am anxiously awaiting to read what he has to say! I am heading to the store right now with a print out of the Blackened Scallop Salad recipe in hand!
C. Mitchell says
August 16, 2017 at 3:44 pmI just made this with a couple of minor alterations; i used half reg. mayo & half light mayo. I had Pickled jalapenos – so used 1 of those instead of fresh.
So far – this is hands down the best Coleslaw I’ve had. ( and I’m not a real big fan usually )
C.M.
Cheyanne Bany says
August 16, 2017 at 4:16 pmYour alterations sound delicious! I am thrilled you enjoyed the coleslaw, especially since you aren’t normally a big fan!! Thank you for coming back to let me know how it went! Cheers! 🙂