Jalapeño Coleslaw
Updated Jun 06, 2025, Published Apr 25, 2021
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Spice Up Your Summer with This Jalapeño Coleslaw
Looking to turn up the flavor at your next cookout or taco night? This Jalapeño Coleslaw is the bold and zesty side dish that your summer table has been missing. Packed with a creamy, tangy dressing and just the right amount of heat, it’s the perfect way to add a kick to everything from grilled meats to veggie burgers. Whether you’re tossing it on top of pulled pork sandwiches or enjoying it as a crunchy salad, this gluten-free coleslaw brings balance and flair to any meal.
Table of Contents
Why You’ll Love This Recipe
There are so many reasons to keep this Jalapeño Coleslaw on repeat. First, it’s incredibly quick to make—ideal for last-minute guests or weeknight dinners. It delivers a refreshing crunch and a creamy texture, all with that unmistakable jalapeño heat that wakes up your taste buds. Additionally, it’s gluten-free, naturally dairy-free, and customizable for different heat levels, making it perfect for a wide range of dietary needs and flavor preferences.
Besides being a flavorful upgrade to traditional coleslaw, this version is also a versatile side dish. Serve it with barbecue, tacos, or even as a topping for baked potatoes. Once you try it, you’ll see it’s more than just coleslaw—it’s a must-have flavor booster.
What You Will Need
To whip up this crowd-pleasing coleslaw, you’ll need:
- Green cabbage
- Red cabbage
- Carrot
- Fresh jalapeños
- Apple cider vinegar
- Mayonnaise (use vegan mayo if preferred)
- Dijon mustard
- Maple syrup or honey
- Salt and pepper
Simple ingredients come together quickly, and you can find them at almost any grocery store.
Tips and Variations
Even though this Jalapeño Coleslaw recipe is amazing as-is, there are plenty of ways to make it your own. For starters, if you prefer a milder version, you can remove the seeds from the jalapeños or reduce the amount used. Want to crank up the heat? Add extra jalapeño slices or even a dash of cayenne.
Looking for a lighter option? Swap out half of the mayo for plain Greek yogurt or a dairy-free yogurt alternative. You can also toss in chopped cilantro, scallions, or a splash of lime juice to brighten up the flavor.
And if you’re planning ahead, the coleslaw can be made a few hours in advance. In fact, letting it chill in the fridge allows the flavors to meld beautifully, resulting in a more cohesive dish.
Frequently Asked Questions
Can I make this Jalapeño Coleslaw ahead of time?
Yes! In fact, making it a few hours before serving enhances the flavor. Just store it covered in the refrigerator and give it a stir before serving.
How spicy is this recipe?
That depends on your jalapeños. Removing the seeds and ribs will tone down the heat, while keeping them in will give you a spicier coleslaw. You can easily adjust the spice level to suit your preferences.
Is it dairy-free and gluten-free?
Absolutely. This recipe is naturally gluten-free and dairy-free. It can be made egg-free by choosing a vegan mayonnaise.
For more information about substitutions, check out our SUBSTITUTIONS PAGE
What can I serve with jalapeño coleslaw?
This coleslaw pairs well with tacos, burgers, BBQ meats, grilled tofu, and more. It’s especially delicious on pulled pork sandwiches or alongside grilled corn.
For a flavorful side dish that packs both crunch and heat, this Jalapeño Coleslaw delivers every time. With its easy prep and bold flavors, it just might become your new summer staple.
Jalapeño Coleslaw
Ingredients
- ¼ cup (60 mL) fresh lime juice
- ¼ cup (60 mL) extra-virgin olive oil
- 1 teaspoon (2 g) ground cumin
- 1 teaspoon (6 g) kosher or fine sea salt
- ½ teaspoon (1.2 g) freshly ground black pepper
- 4 cups (400 g) green cabbage, finely shredded
- 2 cups (200 g) red cabbage, finely shredded
- 1 cup (100 g) shredded carrots
- 2 jalapeño peppers, , seeded and finely chopped
- ½ cup (30 g) fresh cilantro, chopped
Instructions
- Whisk the lime juice, olive oil, cumin, salt, and pepper together in a large bowl.
- Add the cabbage, carrots, jalapeño peppers, and cilantro to the bowl and toss well to coat.
- Cover the bowl and refrigerate for at least 1 hour, or up to 6 hours. Toss again and season with more salt, to taste, before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
