Love a bit of spice with your crunch? Then this Jalapeno coleslaw is for you! A Jalapeno Coleslaw recipe that’s easy to follow and simple to make. It’s the ideal summer dish for carry-ins, potlucks, and outdoor family gatherings.
I’ve been a fan of coleslaw forever. It’s one of those classic side dishes that can be eaten with just about anything. It’s great as it stands and is delicious on tacos, and makes a super crunchy topping for burgers as well. This jalapeno coleslaw makes a great side for pulled pork, too!
There’s just something so fresh and refreshing about eating a giant bowl of coleslaw which is probably why it’s one of my summer staple recipes. And this recipe really does go above and beyond.
The jalapenos and the corn make a really spicy and sweet combination that you just can’t ignore. And once you add in that fresh cilantro, it’s literally like a party in your mouth.
Ingredients Needed To Make Coleslaw with Jalapenos
You’ll find that this jalapeno coleslaw recipe takes minimal ingredients but delivers boatloads of flavor!
- 1 16 ounces package slaw mix
- 1 15 ounces can corn, drained
- ½ cup pickled jalapenos, sliced with juice
- ½ red pepper, diced
- ⅓ cup red onion, diced, optional
- ⅓ cup cilantro, diced
- ¼ cup lime juice
- ¼ cup olive oil
- Salt and pepper to taste
Slaw mix – You can purchase this from the store or chop up fresh cabbage as well.
Corn – Canned, frozen, or fresh corn are all fine.
Pickled jalapenos – You can use fresh jalapenos as well but the pickled ones add flavor and you get to use some of the juice for this recipe, too.
This spicy slaw recipe is really quite forgiving in the ingredients that you use so have fun and shake it up.
How to make Spicy Coleslaw
While this coleslaw recipe looks hard, I can promise you it’s not! Just a few simple steps and you’re done.
Combine the ingredients
In a large bowl, combine the slaw, corn, jalapenos, red pepper, onion, and cilantro. Toss to combine.
Make the dressing
In a small bowl, combine the lime juice and olive oil. Pour over the slaw and toss.
Season to your preference
Season with salt and pepper.
Serve and enjoy.
Don’t forget to add on a few crunchy toppings as well! I love to add on sesame seeds, sunflower seeds, and even crunched-up raw ramen noodles! It’s a fun way to add another texture to this already amazing dish.
Tips for Making Spiced Coleslaw
- You can make this salad ahead of time and the flavors get better over time.
- Store in the refrigerator for up to 5 days for best results.
- Serve this on fish tacos, great on burgers, perfect side dish for a barbeque.
Can you make this coleslaw recipe ahead of time?
You can. And it actually will enhance the flavor. Coleslaw is one of those recipes that gets better the longer it marinates. So if you can make this dish a few hours ahead of time or even the day before, it’s going to have so much more flavor and taste!
What is the best way to shred cabbage?
If you’re not going to buy cabbage mix that is already cut for you, the next best thing is to shred the cabbage yourself. You’ll be able to do this in a way that works for you so take your time and try the following methods.
Once you’ve cleaned the head of cabbage, you can just chop it up finely and eat it that way. You can also use a mandolin slicer to make it nice and thin as well.
What other ingredients can you add to this coleslaw mix?
Literally, anything that you want. This is one simple side dish recipe that gives you flexibility. You can add in more veggies or even make the choice to add in fresh jalapenos as well.
Just be certain that you take into consideration the fact that you need to add in a bit more liquids if you’re beefing up the other ingredients.
What is the difference between fresh jalapenos and pickled jalapenos?
Fresh jalapenos are raw. They haven’t been cooked, deseeded, cleaned – nothing. They’re typically hotter and they’re going to have a nice crunch to them and bright green color as well.
Pickled jalapenos are pickled with vinegar and other spices and still have a bit of heat but tend to have more of that salty pickled flavor like dill pickles instead.
Can you use lemon juice in this recipe instead of lime juice?
You can. You can use whatever you have in the house as it’s going to have the same citrus taste and effect. I often use either and I never taste the difference.
What are the differences between red and green cabbage?
There is actually a bit of taste difference between the two. Red cabbage has a bit of a harsher flavor that tends to stand out more. It’s even said that red cabbage is a tad bit healthier for you than green cabbage.
I like to use a mixture of both in this jalapeno coleslaw because I love how the color contrasts look…but I never mind the added health benefits either!
Now that you know how simple and easy it is to make this recipe, have fun with it! While the jalapenos are the star of the show, you can always make it without that portion and see what you think. It’s not going to “break” the flavor of the recipe and you can still totally enjoy it without having those added in.
I’ve made it both ways and it’s delicious. You can even make it twice and have options for people to choose from.
If you like this simple coleslaw recipe, make certain to check out some of my other favorite side dishes as well. You can NEVER have too many side dishes to pair up with the main entree!
More Side Dish Recipes
- Grandma’s Best Cucumber Salads
- Million Dollar Pasta Casserole
- Potato Green Bean Casserole
- Sweet Potato Sheet Pan
- 1 pkg (16 oz) package slaw mix, red cabbage slaw mix, green cabbage slaw mix or broccoli slaw
- 1 can (15 oz) corn drained
- ½ cup pickled Jalapenos, sliced with juice
- ½ red pepper, diced
- ⅓ cup red onion diced optional
- ⅓ cup cilantro diced or parsley instead
- ¼ cup lime juice
- ¼ cup olive oil
- 1-2 carrots shredded
- Pull out and measure the ingredients
- In a large bowl, combine the slaw, corn , Jalapenos, red pepper, onion and cilantro. Toss to combine.
- In a small bowl, combine the lime juice and olive oil. Pour over the slaw and toss.
- Season with salt and pepper.
- Enjoy every bite.
You can make this salad ahead of time and the flavors get better over time.
Store in the refrigerator for up to 5 days for best results.
Serve this on fish tacos, great on burgers, perfect side dish for a barbeque.