Description
A vibrant and spicy Jalapeno Coleslaw that combines shredded green and purple cabbage with fresh vegetables and a creamy, tangy dressing enhanced by the kick of jalapenos. Perfect as a refreshing side dish to complement grilled meats or sandwiches.
Ingredients
Scale
Vegetables
- 1/2 small head of green cabbage, shredded (about 3 cups)
- 1 cup purple cabbage, shredded
- 1/2 red onion, thinly sliced
- 1 cup carrots, matchstick cut
- 2 jalapenos, seeded and minced
- 3 green onions, thinly sliced (green parts only)
- 1 small bunch cilantro, chopped
Dressing
- 1/2 cup mayonnaise
- 3 tablespoons spicy brown mustard
- 1 tablespoon white vinegar
- 2 tablespoons sugar
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prep Vegetables: Use a sharp knife to finely shred the green cabbage and purple cabbage. Thinly slice the red onion and matchstick cut the carrots. Seed and mince the jalapenos, and thinly slice the green parts of the green onions. Chop the cilantro, then place all these prepared vegetables into a large bowl.
- Make Dressing: In a small bowl, combine the mayonnaise, spicy brown mustard, white vinegar, sugar, onion powder, salt, and black pepper. Whisk thoroughly to create a smooth, creamy dressing.
- Combine and Toss: Pour the prepared dressing over the bowl of shredded and chopped vegetables. Toss everything together gently but thoroughly to ensure that all the vegetables are evenly coated with the flavorful dressing.
- Chill: Cover the coleslaw and place it in the refrigerator to chill for at least 30 minutes before serving. This resting time allows the flavors to meld and the cabbage to slightly soften, enhancing the overall taste and texture.
Notes
- Adjust the number of jalapenos according to your desired spice level.
- For a lighter version, substitute mayonnaise with Greek yogurt.
- Chill longer for a more developed flavor.
- Serve as a side dish with grilled meats, tacos, or sandwiches.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.