Jalapeño Slaw (Zesty & Creamy)
A creamy, tangy slaw loaded with quick-pickled jalapeños, fresh lime, and plenty of cilantro. It’s crisp, bright, and packs just enough heat to keep things interesting. Perfect as a side dish or a crunchy topping for tacos, sandwiches, or grilled mains.
Ingredients
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
- 1 lime zest
- ½ cup fresh cilantro chopped
- 2 scallions thinly sliced
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
Instructions
Pickle the jalapeños:
- Zest the lime first, then juice it. Trim off both tips of the jalapeños, slice lengthwise, and remove seeds and ribs if desired. Cut into thin strips and place in a small bowl with 4 tablespoons lime juice. Let sit while you prep the rest of the slaw.4 –6 jalapeño peppers, 4 tablespoons lime juice
Prep the cabbage:
- Quarter the cabbage, remove the core, and thinly slice into shreds. Place in a large mixing bowl.6 cups shredded green cabbage
Build the slaw base:
- To the cabbage, add the red onion, chopped cilantro, and scallions.½ red onion, ½ cup fresh cilantro, 2 scallions
- *For milder heat remove all seeds and ribs. For extra kick, leave some in.
Make the dressing:
- In a small bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, honey, lime zest, salt, and pepper. Drain the lime juice from the pickled jalapeños into the dressing and whisk until smooth.1 lime zest, 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
Combine & chill:
- Add the pickled jalapeños to the slaw along with the dressing. Toss until evenly coated. Chill for at least 1 hour before serving, mixing once or twice for best flavor.
Notes
Storage Tips
Keeps well in the fridge for 4–5 days. Stir before serving to redistribute the dressing.
Keeps well in the fridge for 4–5 days. Stir before serving to redistribute the dressing.
Nutrition
Calories: 103kcalCarbohydrates: 7gProtein: 1gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 5mgSodium: 419mgPotassium: 124mgFiber: 2gSugar: 4gVitamin A: 235IUVitamin C: 21mgCalcium: 27mgIron: 0.5mg
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