Jalapeño Slaw (Zesty & Creamy)

This Jalapeño Slaw (Zesty & Creamy) is one of my favorite side dishes when I want something crisp, refreshing, and packed with a little heat. The crunchy cabbage and red onion pair perfectly with tangy lime, creamy dressing, and spicy jalapeños. I love how it brings a bright, zippy flavor to tacos, burgers, grilled meats, or even as a simple salad on its own.

Why You’ll Love This Recipe

I love this recipe because it takes classic coleslaw to the next level with a bold, fresh twist. The lime-pickled jalapeños add just the right amount of spice, while the creamy mayo-based dressing balances everything out. It’s quick to make, easy to adjust for spice levels, and always a crowd-pleaser at barbecues and potlucks.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Slaw Base
6 cups shredded green cabbage about ¾ medium cabbage – exact amount not critical
½ red onion thinly sliced
4 -6 jalapeño peppers seeded and thinly sliced*
4 tablespoons lime juice about the juice of 2 limes – for pickling jalapeños
Zest of 1 lime
½ cup fresh cilantro chopped
2 scallions thinly sliced
*For milder heat remove all seeds and ribs. For extra kick, leave some in.

Dressing
½ cup mayonnaise
1 teaspoon Dijon mustard
3 tablespoons apple cider vinegar
1 tablespoon honey
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
Reserved lime juice from jalapeño pickling

Directions

1. I start by placing the sliced jalapeños in a small bowl and pouring over the lime juice. I let them sit for about 10 minutes to lightly pickle while I prepare the rest of the slaw.
2. In a large bowl, I combine the shredded cabbage, red onion, lime zest, cilantro, and scallions.
3. I then add the pickled jalapeños along with their lime juice to the bowl.
4. In a separate small bowl, I whisk together the mayonnaise, Dijon mustard, apple cider vinegar, honey, kosher salt, and black pepper until smooth.
5. I pour the dressing over the slaw mixture and toss everything together until evenly coated.
6. I taste and adjust the seasoning, adding more salt, vinegar, or honey to balance the flavors.
7. I refrigerate the slaw for at least 30 minutes before serving to allow the flavors to meld and the cabbage to soften slightly.

Servings and Timing

This recipe makes about 6 servings. It takes roughly 15 minutes to prepare and about 30 minutes of chilling time before serving, for a total of 45 minutes.

Variations

Sometimes I add shredded carrots or purple cabbage for extra color. When I want more heat, I leave a few jalapeño seeds in or swap in serrano peppers. For a lighter version, I replace half of the mayonnaise with Greek yogurt. I also love adding a handful of toasted pepitas or sunflower seeds for crunch.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors deepen as it sits, though the cabbage softens slightly over time. Since it’s served cold, there’s no reheating needed—just give it a quick toss before serving again.

FAQs

How spicy is this slaw?

It depends on how many jalapeños I use and whether I include the seeds. I usually start with four and adjust from there.

Can I make this slaw ahead of time?

Yes, I often make it a few hours in advance to let the flavors meld, but I serve it within a day for the best crunch.

Can I use red cabbage instead of green?

Yes, red cabbage adds a beautiful color contrast and works perfectly in this recipe.

What can I substitute for mayonnaise?

I sometimes use Greek yogurt or a mix of yogurt and mayo for a lighter, tangier dressing.

Can I use bottled lime juice?

Fresh lime juice tastes best, but bottled works fine in a pinch. I just make sure it’s 100% pure juice.

How can I make this slaw vegan?

I replace the mayonnaise with a vegan mayo and swap the honey for maple syrup or agave nectar.

What does the lime-pickling step do?

It softens the jalapeños slightly and infuses them with tang, toning down their sharpness while keeping their heat.

Can I add other herbs?

Yes, I sometimes add a bit of mint or parsley for a different fresh note.

What dishes go well with this slaw?

I love serving it with grilled chicken, fish tacos,  or burgers.

Can I double the recipe?

Absolutely. I just make sure to use a very large bowl for mixing and adjust the seasoning to taste.

Conclusion

I love how this Jalapeño Slaw (Zesty & Creamy) delivers a perfect balance of spice, tang, and creaminess. It’s crisp, flavorful, and adds a refreshing kick to any meal. Whether I’m serving it at a cookout or using it to top tacos, this slaw always adds that extra burst of flavor and freshness that makes every bite unforgettable.

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