Jalapeno Coleslaw is a bright, crunchy, and savoury summer salad that pairs perfectly with grilled mains. Creamy, tangy, and easily adjusted to suit your preferred level of heat, this spicy coleslaw is simple to make and always a crowd-pleaser.
This post is short and straightforward—just like the recipe. You don’t need a lot of time, special skills, or an expensive ingredient list to make this jalapeno coleslaw, and it keeps well for easy make-ahead meals.
Spicy Coleslaw
I like to make jalapeno coleslaw from a fresh head of cabbage and a freshly grated carrot for extra crunch and texture. Homemade shredding helps the salad hold up better in the fridge and is usually more economical.
If you’re short on time, pre-packaged coleslaw mix works fine and is a good shortcut—especially when it’s on sale.
This version includes a generous amount of chopped bacon, which you can omit if you prefer a vegetarian coleslaw. For convenience, pre-cooked bacon bits work well, or you can cook regular bacon, drain it, and chop it finely.
If using pre-cooked pieces and you want them crisper, briefly crisp them in a heavy skillet over medium heat for 2–4 minutes, stirring so they don’t burn. Transfer to a paper towel–lined plate with a slotted spoon when done.
We use jarred pickled jalapeños for convenience—these add tangy heat, are inexpensive, and easy to find. Adjust the amount of jalapeños and pickling liquid to control the spiciness.
Spicy Coleslaw Recipe
Equipment is minimal: a mixing bowl, sturdy spoon, and whisk. If you shred your own vegetables, have a cutting board, chef’s knife, and a box grater on hand.
Shred the cabbage into thin strips and grate the carrot on the coarse side of a box grater. Place them in a large bowl with the crisped bacon and sliced green onions and set aside.
In a smaller bowl or liquid measuring cup, whisk together the mayonnaise, white wine or apple cider vinegar, one tablespoon of the pickled jalapeño liquid, finely minced pickled jalapeños (about 1 tablespoon, up to 1/4 cup if you want it hotter), sugar, kosher salt, and black pepper. Taste and adjust seasoning to preference.
Toss the dressing with the cabbage mixture and serve immediately, or transfer to an airtight container and refrigerate. The coleslaw keeps well for 3–5 days.
If you want the bacon to stay crisp when storing, keep it separate in a covered, paper towel–lined container and mix it in just before serving. If you don’t mind softened bacon, stir it into the coleslaw before refrigerating—either way tastes great.
Jalapeno Coleslaw
Rebecca Lindamood
Ingredients
- 1 head cabbage about 8 cups
- 1 carrot peeled and shredded
- 1 cup cooked, crumbled bacon
- 3/4 cup mayonnaise
- 1/4 cup white wine vinegar or apple cider vinegar
- 1 tablespoon jarred pickled jalapenos finely minced (about 1 tbsp, up to 1/4 cup) plus 1 tbsp pickling liquid
- 1 tablespoon granulated sugar
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper adjust to 1 tsp if desired
Instructions
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Core and shred the cabbage into thin strips. Shred the carrot on a box grater.
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Place cabbage and carrot in a large bowl with the crisped bacon and green onions. Set aside.
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Whisk together mayonnaise, vinegar, pickled jalapeño liquid, minced jalapeños, sugar, salt, and pepper in a smaller bowl or measuring cup.
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Toss the dressing with the cabbage mixture and serve immediately, or refrigerate in an airtight container.
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The coleslaw will keep for 3–5 days in the refrigerator. To keep bacon crisp, store it separately and add before serving.
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If you prefer softer bacon, mix it into the coleslaw before storing. Both textures work well—choose what you like.
Nutrition
Nutritional information is an estimate and provided as a courtesy. Calculate nutrition with your actual ingredients if needed.
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