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Creamy Jalapeno Coleslaw
Servings:
8
Prep Time:
15
minutes
mins
Author:
Sandy / Reluctant Entertainer
Course:
Salad
Cuisine:
southwest
Jalapeno Coleslaw is creamy, crunchy, tangy, and a bit spicy, and it’s the perfect salad to pair with burgers, seafood, steaks, and more!
Ingredients
4
cups
shredded white cabbage
2
cups
shredded red cabbage
½
red onion
,
thinly sliced
½
cup
shredded carrots
3
jalapeños seeded and finely chopped
,
leave on jalapeno to slice for garnish
½
cup
chopped cilantro
,
garnish, divided
Coleslaw Dressing:
½
cup
mayonnaise
2-3
tablespoons
milk
3
tablespoons
sour cream
2
tablespoons
white vinegar
3
tablespoons
lime juice
2-3
tablespoons
white sugar
,
to taste
½
teaspoon
salt
½
tsp
celery salt
¼
teaspoon
Black Pepper
Instructions
Shred all the veggies and add to a large mixing bowl. Only add 1/4 cup cilantro. Gently mix together and set aside.
Prepare the dressing. Mix all the ingredients in a small bowl; whisk together until smooth. Taste to see if you want to add more salt or sugar.
Pour the dressing over the cabbage.
Stir until well coated.
Taste for seasonings and add additional salt and pepper if desired.
Cover with plastic wrap and refrigerate for an hour or up to overnight.
Before serving, add remaining 1/4 cup chopped cilantro and a few slices of jalapeno for garnish.
Notes
NOTE: if you leave the seeds, it will make the slaw very spicy, so remove the seeds for a milder garnish.
Nutrition Facts
Calories:
144
kcal
,
Carbohydrates:
9
g
,
Protein:
1
g
,
Fat:
12
g
,
Saturated Fat:
2
g
,
Polyunsaturated Fat:
6
g
,
Monounsaturated Fat:
3
g
,
Trans Fat:
0.03
g
,
Cholesterol:
9
mg
,
Sodium:
401
mg
,
Potassium:
189
mg
,
Fiber:
2
g
,
Sugar:
6
g
,
Vitamin A:
1790
IU
,
Vitamin C:
35
mg
,
Calcium:
41
mg
,
Iron:
0.5
mg