Jalapeño Coleslaw Recipe

Lime, chile, and spices give this coleslaw a Tex-Mex kick.

Updated October 31, 2022

A bowl of jalapeno coleslaw. — The addition of lime, cilantro, cumin, and jalapeño creates a coleslaw with a Tex-Mex character. .
Serious Eats / Joshua Bousel

Why It Works

A sugar-and-salt mixture purges the cabbage of excess moisture, leaving it tender, but still crunchy, and well-seasoned.
Seeding the jalapeños lessens the peppers' heat and gives this slaw a mild spiciness that everyone can enjoy.
Cumin, cilantro, and lime add a Tex-Mex flavor that compliments the fruity heat of the jalapeño.

Tex-Mex and barbecue are my two favorite cuisines. Since I've managed to cover a pretty decent range of barbecue-style coleslaws, I figured I'd try out a recipe that has a little something in common with my other great love.

Sour cream seemed like the place to start. I threw in some buttermilk with the mayo. I also replaced the vinegar in favor of bright, tart lime juice and added in some supporting Tex-Mex flavors—namely grassy cilantro, earthy cumin, and hot jalapeño. This is the kind of slaw that would be right at home in a fajita.

The trick for a great coleslaw is getting the veggies to release their excess moisture, leaving the cabbage and carrots tender-crisp, and ready to absorb lots of flavorful dressing. Kenji featured this technique in his classic creamy coleslaw, and I employed it when developing my other coleslaw styles: Lexington-style red slaw, mustardy slaw, bright vinegar slaw, and a tangy apple slaw.

June 2014

Recipe Details

Jalapeño Coleslaw Recipe

Active 30 mins

Total 35 mins

Serves 10 to 12 servings

Ingredients

For the Dressing:

1/3 cup sour cream
1/3 cup buttermilk
1/3 cup apple cider vinegar
3 tablespoons mayonnaise
3 tablespoons sugar
3 tablespoons lime juice plus 1/2 teaspoon lime zest from 3 large limes
3 tablespoons finely chopped cilantro
1 tablespoon finely minced garlic (about 3 medium cloves)
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper

For the Slaw:

1 large head green cabbage (about 3 1/2 pounds), finely shredded on a mandoline or by hand
1 large carrot, peeled and grated on the large holes of a box grater
1 large jalapeño, stemmed, seeded, and finely diced
2/3 cup sugar
1/3 cup kosher salt

Directions

For the Dressing: In a small bowl, whisk together sour cream, buttermilk, vinegar, mayonnaise, sugar, lime juice and zest, cilantro, garlic, cumin, and black pepper.
Serious Eats / Joshua Bousel
For the Slaw: Combine cabbage, carrot, and jalapeño in a large bowl. Sprinkle with sugar and salt and toss to combine. Let stand 5 minutes, then transfer to a large colander and rinse thoroughly under cold running water.
Serious Eats / Joshua Bousel
Transfer vegetables to a salad spinner and spin dry. Alternatively, transfer to a large rimmed baking sheet lined with a triple layer of paper towels or a clean kitchen towel and blot mixture dry with more towels. Return to large bowl.
Serious Eats / Joshua Bousel
Pour dressing over vegetables and toss to coat. Adjust seasoning to taste with salt, pepper, and/or sugar.
Serious Eats / Joshua Bousel

Special Equipment

Mandoline (optional)

Nutrition Facts (per serving)
88	Calories
4g	Fat
12g	Carbs
2g	Protein

Nutrition Facts
Servings: 10 to 12
Amount per serving
Calories	88
% Daily Value*
Total Fat 4g	5%
Saturated Fat 1g	5%
Cholesterol 5mg	2%
Sodium 260mg	11%
Total Carbohydrate 12g	4%
Dietary Fiber 3g	10%
Total Sugars 8g
Protein 2g
Vitamin C 53mg	263%
Calcium 84mg	6%
Iron 0mg	2%
Potassium 308mg	7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.