Bring on the heat with this Jalapeño Coleslaw—a fresh twist on a summer favorite.
Full disclosure: I currently have about a half pound of jalapeño coleslaw in my fridge. I made it yesterday as a side to these BBQ Chicken Summer Rolls and have used it for two meals since! Jalapeño coleslaw is more than a side; it’s a topping, a veggie, refreshing, and simply delicious.
Coleslaw is derived from the Dutch word koolsla ‘cabbage salad’. The word first appeared in cookbooks toward the end of the 18th century, though it’s believed that a cold salad made of cabbage, oil, vinegar, salt, and pepper was already being eaten in New Netherland (a Dutch colony located in parts of present-day New York, New Jersey, Delaware, and Connecticut) in the 17th century.
This jalapeño coleslaw is not your traditional coleslaw. It has a kick and is made with all fresh veggies. It’s not as exotic as our Mexican Coleslaw, but has more pow than our crisp Apple Coleslaw. It is somewhat similar to regular coleslaw but is so much more than a side dish and deserves a leading role at the table. Jalapeño coleslaw has a satisfying crunch from the cabbage and carrots, with a hint of sweet honey and the tang of vinegar. The strong flavor and spice from the Dijon mustard are the perfect companion to the heat from the jalapeño.
Another thing you’ll love about jalapeño coleslaw is that it goes well with so many dishes. Trust me, you’ll find yourself reaching for it for days after you make it, so make plenty! It does take effort to shred the cabbage and carrots, but I personally find it meditative and therapeutic. If you don’t have time, though, you can always buy these veggies pre-shredded.
Is Jalapeño Coleslaw Healthy?
Jalapeño coleslaw does not sound like a side of veggies, but it is. In addition to the two types of cabbage, which are nutritious and make you feel fuller longer, the recipe calls for carrots, onions, and jalapeños. Enjoying coleslaw is a great way to eat your veggies. This recipe only uses about one-third of the mayo that you would find in traditional coleslaw. This jalapeño coleslaw is low in carbs. For a vegan version, you can substitute the mayo for vegan mayo, and to make it Whole30, try it with Whole30 Mayo.
Benefits of Homemade over Store-Bought
There are tons of foods that we buy ready-made for convenience. However, coleslaw shouldn’t be one of them. Ready-made coleslaw will never be as tasty and fresh as homemade. Additionally, most ready-made coleslaws are full of additives and preservatives.
How to Make Ahead and Store
Homemade coleslaw needs to be stored in an airtight container in the refrigerator. It will stay good for up to 3 days.
Serving Suggestions
Now for the fun part! Jalapeño coleslaw makes a great side dish at a barbecue, but is even better as a topping. Embrace the mess and layer it over this Chili Dog or serve it with a Brisket Sandwich. For a vegetarian option, add jalapeño coleslaw on top of a Portobello Mushroom Burger. This crisp coleslaw is also perfect with tacos. My personal favorites include Seared Tuna Tacos or Bang Bang Shrimp Tacos. I always like the idea of fish tacos, but I often find myself disappointed when I order them at a restaurant. Not with these recipes! They are fresh, flavorful, and practically made for this spicy coleslaw.
Recipe
Ingredients
- 4 cups shredded green cabbage
- 2 cups shredded red cabbage
- 1 cup shredded carrots
- 1/2 cup finely diced red onion
- 2 jalapeños seeded and finely chopped
- 1/3 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- In a large bowl, combine green cabbage, red cabbage, carrots, red onion, and jalapeños.
- In a separate small bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, honey, salt, and pepper until smooth.
- Pour the dressing over the vegetable mixture and toss until well coated. Adjust seasoning as needed.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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