Jalapeno Coleslaw is a deliciously fresh, crunchy, savoury, summery salad to accompany all your grilled main dishes. Creamy, tangy, and easily adjustable to suit your heat-preferences, this super fresh spicy coleslaw is one you’ll reach for again and again.
Today’s post is short and easy-breezy, just like the recipe for Jalapeno Coleslaw. You don’t need much time, experience, or money to make it, but WOW will everyone love it.
Spicy Coleslaw
I prefer to make my jalapeno coleslaw using a fresh head of cabbage and a grated carrot, because the coleslaw has more crunch and texture and holds up better in the refrigerator. It is also more economical to make that way.
That said, when I am in a real hurry or find bagged pre-cut coleslaw on sale, I would not hesitate to make this spicy coleslaw with it.
Our spicy coleslaw has a significant amount of chopped bacon in it, which is -I suppose- strictly optional. But it’s only optional if you dislike bacon.
You can use pre-cooked bacon pieces for another time-saving shortcut, if you’d like. It’s also perfectly good to cook up bacon, drain it on paper towels, and chop finely to use in this recipe.
If you do opt for the pre-cooked bacon pieces, you may find you want them a little crispier than they emerge from the bag. This is an easy fix, though.
Simply add the desired amount of bacon to a heavy-bottomed skillet over medium heat. Stir until it reaches the crispness you prefer, then use a slotted spoon to transfer them to a paper towel lined plate.
This should take between 2 and 4 minutes. Take care not to walk away from the pan, though, as the bacon pieces can burn quickly.
And we harness the tasty convenience of jarred or canned pickled jalapenos in our spicy coleslaw. They’re inexpensive, easy to find, and simple to use.
Spicy Coleslaw Recipe
To make this spicy coleslaw recipe, all you really need is a mixing bowl, a sturdy spoon, and a whisk. Because I like to shred my own cabbage and carrot for our jalapeno coleslaw, I also use a cutting board, chef’s knife, and a box grater.
Are you looking for more side salad options to accompany your main dish? Try out our Watermelon Feta Arugula Salad, Broccoli Grape Salad , Fresh Tomato Salad with Smoked Blue Cheese, Refrigerator Pickled Salad (Bread and Butter Style), Asian Marinated Cucumber Salad, Tuna Filled Avocado Salad, Watermelon Feta Salad, Spicy Corn and Black Bean Salad, or Roasted Beet Salad with Herbed Goat Cheese!
Jalapeno Coleslaw
Use a good, sharp knife to core and shred the cabbage into thin strips. Shred a carrot on the coarse surface of a box grater.
Both of those go into a large mixing bowl with the crisped bacon and green onions which is then set aside.
In a liquid mixing cup or smaller mixing bowl, measure and whisk together the mayonnaise, white wine or cider vinegar, liquid from the pickled jalapenos, chopped jalapenos, sugar, salt, and pepper.
Toss everything together and serve immediately or stash in the refrigerator in an airtight container.
One of the beautiful things about spicy coleslaw is that it holds up well for 3 to 5 days in the refrigerator once it has been made. If you know you’re going to be storing the spicy coleslaw and want the bacon to stay crisp, hold off on stirring in the bacon.
If you’d like to keep your bacon crisp, store it in a covered, paper towel lined container separately from the jalapeno coleslaw. Stir them together when you plan to serve it.
Of course, it’s not necessarily a bad thing for the bacon to soften in the refrigerator. I generally stir it together and store it as is. It’s all a matter of personal preference!
Jalapeno Coleslaw
Rate RecipeIngredients
- 1 head cabbage about 8 cups (see notes)
- 1 carrot peeled and shredded on a box grater (see notes)
- 1 cup cooked, crumbled bacon
- 3/4 cup mayonnaise
- 1/4 cup white wine vinegar or apple cider vinegar
- 1 tablespoon jarred pickled jalapenos to 1/4 cup, finely minced plus 1 tablespoon of the pickling liquid from the jalapenos.
- 1 tablespoon granulated sugar
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper to 1 teaspoon
Instructions
- Use a good, sharp knife to core and shred the cabbage into thin strips. Shred a carrot on the coarse surface of a box grater.
- Both of those go into a large mixing bowl with the crisped bacon which is set aside.
- In a liquid mixing cup or smaller mixing bowl, measure and whisk together the mayonnaise, white wine or cider vinegar, liquid from the pickled jalapenos, chopped pickled jalapenos, sugar, salt, and pepper.
- Toss everything together and serve immediately or stash in the refrigerator in an airtight container.
- One of the beautiful things about jalapeno coleslaw is that it holds up well for 3 to 5 days in the refrigerator once it has been made. If you know you’re going to be storing the spicy coleslaw and want the bacon to stay crisp, hold off on stirring in the bacon.
- In order to keep your bacon crisp, store it in a covered, paper towel lined container separately from the jalapeno coleslaw. Stir them together when you plan to serve it.
- Of course, it’s not necessarily a bad thing for the bacon to soften in the refrigerator. I generally stir it together and store it as is. It’s all a matter of personal preference!
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
did you make this recipe?
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Reader's Thoughts...
Joan Arthur says
Question??? Do you use the candied Jalapeños in this?
If not, do you recommend a brand?
Rebecca says
Hi Joan- You can most certainly use the candied jalapeños in this. Sometimes I use them and sometimes I use any standard canned jalapeño from the store. They’re both good in different ways.