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High-angle view of Jalapeño Slaw in a ceramic bowl featuring green and purple cabbage ribbons and sliced jalapeños with seeds.

Jalapeño Slaw: The Ultimate Creamy, Crunchy, and Spicy Side Dish

This vibrant Jalapeño Slaw combines shredded green and purple cabbage with julienned carrots and raw jalapeño rounds. Tossed in a creamy lime dressing, it’s the perfect spicy, crunchy side dish for BBQ and tacos.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 6 cups
Course: Salad, Side Dish
Cuisine: BBQ, Mexican-American
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

Vegetable Base
  • 4 cups (400g) Green Cabbage finely shredded
  • 2 cups (200g) Purple Cabbage finely shredded
  • 1 cup (100g) Carrots julienned
  • 3 Jalapeños sliced into rounds with seeds
  • 0.5 cup (15g) Fresh Cilantro finely chopped
Creamy Lime Dressing
  • 0.5 cup (120ml) Mayonnaise
  • 2 large Limes juiced
  • 1 tsp (5ml) Honey or agave
  • 0.5 tsp Sea Salt to taste

Equipment

  • 1 Large Ceramic Bowl Neutral color preferred for aesthetics
  • 1 Mandoline or Chef's Knife For thin cabbage ribbons

Method
 

Prepare Vegetables
  1. Finely shred the green and purple cabbage using a mandoline or sharp knife. Place in a large bowl.
  2. Julienne the carrots and slice the jalapeños into thin rounds. Finely chop the cilantro and add everything to the cabbage.
Dress and Serve
  1. In a small bowl, whisk mayonnaise, lime juice, honey, and salt until smooth and glistening.
  2. Pour dressing over vegetables and toss gently with tongs until evenly coated. Chill for 20 minutes before serving.

Notes

For extra crunch, keep the cabbage in an ice bath for 10 minutes then dry thoroughly before dressing.
Add toasted pepitas for a nutty flavor profile.