Jalapeno coleslaw is a delicious and effortless dish. This is the best slaw recipe, with the perfect amount of spiciness, tanginess, and sweetness. Every bite of jalapeño coleslaw is good enough to celebrate like a mini fiesta.
Who can't resist classic tacos topped with spicy, creamy coleslaw? Or how about fried chicken served with a complementing slaw and jalapeno?
Sounds very delicious, right? Explore these never-ending combinations right at home. Try this jalapeno artichoke dip for another delicious jalapeno dish.
Why You'll Love This Recipe?
- Jalapeño in a better way!
- Picnic perfect!
- Make it mild or hot!
- With Greek yogurt!
Ingredients
- Carrot: Grate them using a vegetable grater or mandolin.
- White or red cabbage: While red cabbage is not mandatory, it provides a contrasting color and makes the dish look pleasing. Shred the cabbage with a mandolin. If you have a store-bought ready-made slaw, use it instead of shredding.
- Greek yogurt: You can also substitute it with mayonnaise.
- Jalapeño: You can reduce the heat level by removing the seeds and the pith(these two hold most of the heat) from the jalapeño. On the other hand, you may also reserve them and incorporate them later to match your personal heat tolerance;
- Lemon juice: Brightens the coleslaw, adding a refreshing acidity perfectly balanced by the spiciness of the jalapeno.
- Onion and garlic powder: These may sound simple, but they are excellent for adding depth and warmth of flavor to the jalapeno slaw.
- Maple syrup: A natural sweetener! Honey is an excellent alternative.
How To Make Jalapeño Coleslaw?
- Shred the carrot, white, and red cabbage, and finely chop the jalapeños, removing seeds and membranes.
- Whisk together Greek yogurt, lemon juice, onion powder, garlic powder, maple syrup, and salt until creamy.
- Add the shredded veggies and chopped jalapeño to the dressing. Stir until everything is evenly coated.
- Cover and refrigerate for an hour, then serve chilled as a side dish or topping.
Make-ahead Option
- Are you planning a get-together or just prepping for the week ahead? Great news! This jalapeño coleslaw is an excellent, make-ahead-friendly recipe.
- For this, prepare the veggies and the dressing separately.
- Store both in an airtight container in the refrigerator. And mix them just before serving.
- The dressing and the shredded veggies can be stored separately in the refrigerator for 1 to 2 days. This resting time helps the dressing intensify its flavors.
Recipe Tips & Tricks
- Fresh veggies. And everyone knows opting for fresh vegetables provides remarkable results.
- Test the taste. Adjust the seasoning for a perfect balance of flavors.
- Chili before mixing. If time permits, chill the dressing and the veggies before combining, as the veggies and the dressing mix better when cold.
- Lemon zest. Stir a bit of lemon zest into the dressing for an extra layer of Zing.
- Sweetness. Adjust the maple syrup according to the heat of this jalapeno coleslaw.
FAQ
Can you make this coleslaw vegan?
You can replace Greek yogurt with vegan mayo or plant-based yogurt from this recipe list. These options will retain the creamy texture that we all love.
How to make this coleslaw Non-spicy?
Do you love jalapeño flavors and not its heat? Yes, you can still enjoy this dish. Remove the seeds in the membrane from the jalapeño and add its flesh - for a milder heat.
Can I add other veggies to this coleslaw?
We have discussed many of the variations just above this paragraph. For extra texture, add cucumber, radish, Julienned apples, chopped pineapple, or mango.
📖 Recipe
Jalapeño Coleslaw
Learn how to make this best jalapeño coleslaw recipe, perfect for tacos and fried chicken. Its spicy, tangy, and sweet with jalapeno flavors.
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Servings: Servings
Ingredients
For the Coleslaw
- 1 cup carrot shredded
- 2 cups white cabbage shredded
- 2 cups red cabbage shredded
- 1-2 jalapeños finely chopped (seeds and ribs removed or reserved, as desired)
For the Dressing
- 1 cup Greek yogurt
- 2 tablespoons lemon juice
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 tablespoons maple syrup
- salt to taste
Instructions
Prep the Vegetables:
- Shred the carrot, white and red cabbage, and finely chop the jalapeños. Remove the seeds and the white membrane of the jalapeno.
Make the Dressing
- In a large mixing bowl, add the Greek yogurt, lemon juice, onion powder, garlic powder, maple syrup, and salt. Whisk all the ingredients together until it becomes a creamy consistency.
Combine with Vegetables
- Add the shredded carrot, white cabbage, red cabbage, and chopped jalapeño to the dressing. Gently stir until the dressing is combined with all the shredded veggies and the heat is evenly distributed.
Chill
- Cover tightly with cling wrap and place the coleslaw in the refrigerator for at least an hour. This resting time helps the flavors meld and enhance, making the coleslaw even more delicious.
Serve
- Serve chilled as a side dish with grilled meats and sandwiches or topping for tacos.
Notes
To Store. Place your coleslaw in an airtight container and pop it in the fridge. It'll stay fresh and tasty for up to 3-4 days.
To Freeze. While freezing isn't the most recommended method for coleslaw (due to its creamy base and crunchy veggies), if you must, ensure it's in a freezer-safe, airtight container. Label the container with the date so you remember when you tucked it away.
To Thaw: If you've frozen your jalapeno coleslaw, let it thaw in the refrigerator overnight. This slow thawing ensures the flavors meld back together gracefully.
To Reheat: Honestly, coleslaw is best enjoyed cold. But if you wish to serve it slightly warmer, give it a gentle stir and let it sit at room temperature for a bit. Avoid microwaving as it can make the veggies soggy.
Nutrition
Calories: 100kcal | Carbohydrates: 19g | Protein: 7g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Trans Fat: 0.003g | Cholesterol: 3mg | Sodium: 60mg | Potassium: 393mg | Fiber: 3g | Sugar: 12g | Vitamin A: 5917IU | Vitamin C: 47mg | Calcium: 114mg | Iron: 1mg
Additional Info
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Enjoy your homemade Jalapeño Coleslaw! If you have any questions or need further assistance, feel free to ask.
Anjali says
This was such a fun twist on regular coleslaw!! It was creamy, spicy, and had great flavor. Tasted great as a side dish for burgers!
Tayler says
I made this coleslaw to add to our pulled pork sandwiches last night and it was delicious! Perfectly creamy and spicy!
Mel says
This was perfect. Not only was it easy to make, it was so delicious. Everyone loved it!