Sweet and Spicy Jalapeno Coleslaw is made with a slaw mix and classic mayonnaise based dressing with the right ratio of coleslaw to dressing. The dressing provides a balance of sweet and tangy with a hint of heat from jalapeno peppers.
Coleslaw is a familiar dish with lots of variations. It takes trying all kinds of coleslaw to decide what your favorite flavor is. The dressing can be mayonnaise based which results in a creamy coleslaw. Vinegar and oil based dressing will give you a finished dish that doesn’t have creaminess. Some coleslaws contain fruit. Some omit onions. They all present a different flavor and texture.
This recipe is my favorite version for many reasons. A creamy texture is my preference. The dressing has the right balance of sweet, creamy, tangy, and spicy. Also, the ratio of vegetables to dressing is spot on.
Think about serving this Sweet and Spicy Jalapeno Coleslaw alongside Easy Fajitas . This creamy, sweet, and spicy coleslaw will compliment fajitas nicely. If you have extra jalapenos, try this Jalapeno Cream Cheese Pinwheels recipe.
Can I use more jalapeno peppers than the recipe calls for?
You can use as many peppers as your tastebuds, tongue, mouth, and digestive system will allow. We tolerate a little bit of spicy but can’t go too heavy. For us, the addition of one was just enough kick that we noticed it but it didn’t make us hurt. Also, from my experience with growing jalapenos, they’re inconsistent with their heat. Peppers harvested from the same plant and they can have wide variations in heat. Start with one or two. You can always add more. If you love the spiciness from jalapenos, check out this Pineapple Cheese Ball with Jalapenos .
Are green onions and spring onions the same thing?
Exactly the same thing. I think the difference in names is regional.
Can I use another type of onion in Sweet and Spicy Jalapeno Coleslaw?
Yes. Choose your favorite. I particularly like the herbaceous pungent flavor of green onions in coleslaw. Purple onions will provide a little color contrast. Vidalia onions or yellow onions work, also.
Directions for Sweet and Spicy Jalapeno Coleslaw
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- Place all dressing ingredients in a large bowl. Stir well until mixed.
- Gather coleslaw mix, or fresh grated cabbage and carrots, green onions, and jalapeno pepper(s). Please note: only one bag of coleslaw mix is shown. Two (16 ounce bags) are used.
- Thinly slice green onions using both white and green parts.
- Remove seeds and membranes from jalapeno peppers.
- Finely dice.
- Add slaw mix, onions, and jalapenos to bowl containing dressing. Stir well until the vegetables are well coated with dressing. Allow the vegetables to marinate in the dressing for one hour. Stir before serving. Store leftovers in the refrigerator.
Sweet and Spicy Jalapeno Coleslaw
Ingredients
- For the dressing:
- 1 cup mayonnaise
- 6 tablespoons granulated sugar
- 1/4 cup apple cider vinegar
- 1 1/2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- For the slaw:
- 2 (16 ounces) packages coleslaw mix, or an equivalent amount of fresh shredded cabbage and carrots
- 1 bunch green onions
- 1 or 2 medium jalapeño peppers
Instructions
- Make the dressing:
- Add all dressing ingredients to a large bowl and stir until well blended
- Prepare the slaw:
- Add coleslaw mix to bowl containing the dressing.
- Trim green onions. Slice both white and green parts of onions. Add to bowl.
- Remove membranes and seeds from peppers. Finely dice. Add to bowl.
- Mix all ingredients well. Allow the vegetables to marinate in the dressing for one hour in the refrigerator. Stir well before serving. Store leftovers in the refrigerator.
Sherri says
*Click click* (That was me bookmarking this recipe!) My mouth is literally watering right now. I.Want. That. Now.
Bring on the bbq’d pulled pork sliders!
Jackie Garvin says
Sherri,
Bar-b-que pork sliders are on our Sunday Dinner menu. I will get that posted up in the next few days. I make a slow-cooker B-b-que Boston Butt.
Darlene Thompson says
same way I make mine, Dukes and all except no sugar.
Jackie Garvin says
Mona Hickey says
Add a little dill pickle juice and a dab of mustard and your recipe would be the same as mine!
Jackie Garvin says
Mona,
Those sound like great additions!
Sandra Johnson Davis says
I wish I had a head of cabbage so I could make this..darn it. I just made your roast with onion gravy. This cole slaw would be a great vegetable to go with it. It’s hot in our house today and cole slaw just would hit the spot! (the roast is great and I’m so impressed with my onion gravy!) Mmmmm Mmmmm Mmmmmm,
Jackie Garvin says
Sandra,
I’m glad your roast turned out! I like to make open-faced beef and gravy sandwiches with the leftovers. You could make coleslaw with that. <3
Sandra Davis says
Jackie I finally made this cole slaw. Wow, I’m not sure what I was waiting for, it’s so good. We had it with chicken wings, and you know where the recipe for those came from!! wink wink.
Jackie Garvin says
Sandra,
I love good coleslaw. It just has a good taste to me and really makes a good side dish for many entrees. 🙂
Cheryl Scott says
I love you recipe. As a teenager I, too, was assigned to make the coleslaw, especially on Sundays when relatives would come to Mobile from Atmore. Your recipe is similar to what I threw together, except for the sugar. I will definitely try that next time.
Jackie Garvin says
I hope you enjoy, Cheryl! 🙂
Judy says
I was the coleslaw maker growing up too. Also made in blender. I never used relish tho. I used a t of vinegar. Havent had a blender for 30 years or so but it was the only thing I could make!!!
Jackie Garvin says
I guess making coleslaw in a blender was a real thing. We didn’t have food processors and I can’t remember when they came around. It was either a blender or a knife.
Joann says
Hi Jackie, This looks delicious. I have been looking for a good Cole slaw recipe, I will give this a try. I do have a question. Do you know how many this will serve? Thanks so much for any help you can give me. Have a wonderful and blessed day. 🙂
Jackie Garvin says
Serves 4 to 6
Denise Moore says
This is the best slaw dressing I have ever tasted seriously. It is good with and without the jalepeno.
Jackie Garvin says
I’m so happy you enjoy it, Denise. It’s the only cole slaw dressing I make.