I combined shredded cabbage, a spicy dressing, crisp vegetables and two kinds of jalapenos into a Coleslaw With Jalapeno And Cilantro that flips the usual slaw script and makes you want to read on.

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I made this Firecracker Coleslaw because I wanted a side that actually bites back. Shredded green cabbage gives it a loud, crunchy base and the flavors sneak up on you so you keep grabbing another fork.

If you like Spicy Cole Slaw Recipes you’ll find this one surprising, and somehow Coleslaw With Jalapeno And Cilantro manages to be messy and bright at the same time. I wasn’t gonna admit how much I liked it but ok, I ate half the bowl during testing.

It’s the kind of slaw that starts a convo, and yeah people fight over the last scoop.

Ingredients

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Green cabbage: Crunchy fiber boost, low cal, mild flavor that soaks up dressing well.
Red cabbage: Same fiber, pretty color, extra antioxidants like anthocyanins for a bit of zing.
Carrots: Sweet, crunchy, full of beta carotene and vitamin A good for eyes.
Fresh jalapeño: Brings bright heat and vitamin C, you can tone it down by seeding.
Pickled jalapeños: Adds tangy vinegar sourness and fermented depth, so spicy and vinegary.
Mayonnaise and sour cream: Creamy fat and richness, balances heat, makes slaw smooth and a bit indulgent.
Rice vinegar and lime: Acid brightens flavors, keeps it lively, brings sour citrus balance.
Honey and sriracha: Honey sweetens while sriracha gives smoky spicy kick, sweet heat play.

Ingredient Quantities

4 cups shredded green cabbage (about half a medium head)

2 cups shredded red cabbage

2 large carrots, shredded

4 scallions, thinly sliced

1/2 cup cilantro leaves, chopped

1 fresh jalapeño, seeded and finely chopped

1/3 cup pickled jalapeños, chopped

3/4 cup mayonnaise

1/4 cup sour cream or plain greek yogurt

2 tablespoons rice vinegar

1 tablespoon fresh lime juice

2 tablespoons honey

2 tablespoons sriracha or another hot chili sauce

1 clove garlic, minced

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 teaspoon toasted sesame oil (optional)

2 tablespoons toasted sesame seeds or chopped peanuts for topping (optional)

How to Make this

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1. Shred the green and red cabbage and carrots (box grater, knife or food processor works), thinly slice scallions, chop cilantro, seed and finely chop the fresh jalapeño, and roughly chop the pickled jalapeños after draining them; mince the garlic — if you want less heat leave some fresh jalapeño seeds in, if not seed it well.

2. In a medium bowl whisk together the mayonnaise, sour cream or Greek yogurt, rice vinegar, lime juice, honey (warm it a sec if it’s thick), sriracha, minced garlic, toasted sesame oil if using, kosher salt and black pepper until smooth; taste and adjust heat or sweetness, add more sriracha for kick or more honey to mellow it.

3. If the shredded cabbage looks wet or floppy pat it dry with a towel or let it sit in a colander for 5 minutes — excess water will dilute the dressing so dont skip this if it’s soggy.

4. In a large bowl combine both cabbages, shredded carrots, scallions, cilantro and the chopped pickled jalapeños; reserve a few scallion slices and jalapeño pieces for garnish if you like.

5. Pour most of the dressing over the veggies and gently toss with tongs or clean hands until everything is evenly coated; hold back a little dressing to add later if you want it creamier.

6. Taste and adjust seasoning now — add a pinch more salt, another squeeze of lime or a dash more sriracha if it needs it, remember flavors mellow as it chills.

7. Cover and refrigerate at least 20 to 30 minutes for the flavors to marry, longer if you can, but if you want max crunch serve right away.

8. Before serving toss again, then sprinkle with toasted sesame seeds or chopped peanuts and the reserved scallions/jalapeño for color and crunch; store leftovers in an airtight container for up to 3 to 4 days, give it a good stir before serving.

Equipment Needed

1. Box grater or food processor with a shredding disc for the cabbage and carrots
2. Chef’s knife, or a paring knife for the jalapeño and cilantro
3. Cutting board
4. Colander plus a clean kitchen towel to drain and pat the shredded veg dry
5. Medium bowl for the dressing and a whisk or fork to mix it up
6. Large bowl for tossing the slaw and tongs or clean hands to combine it
7. Measuring cups and spoons, and a citrus juicer or reamer for the lime
8. Small skillet to toast sesame seeds (optional) and an airtight container for leftovers

FAQ

Q: How spicy is this coleslaw and can I make it milder? A: It’s got a nice kick from the fresh jalapeño, pickled jalapeños, and sriracha, but you can tame it easy. Remove the fresh jalapeño seeds, use less sriracha, or swap in a mild chili sauce. Add extra honey or lime to balance heat if needed.

Q: Can I make it ahead of time? A: Yes. The flavors actually meld if you make it a few hours ahead, but the cabbage will soften. For crunch, toss dressing with only half the slaw and add the rest right before serving, or keep dressing separate and mix when you’re ready. Store in fridge up to about 3 days.

Q: My household wants a lighter version. Any swaps? A: Totally. Use all Greek yogurt or a light mayo, or a mix of avocado mayo and yogurt. Expect a tangier, less rich dressing, but it still tastes great. Adjust salt and honey to taste.

Q: How do I keep the slaw from getting soggy? A: Don’t overdress it, and salt the cabbage lightly then let it sit 10 minutes and drain any excess water. Rinsing shredded cabbage in ice water then drying well also firms it up. And like I said, add most dressing just before serving.

Q: Can I add other mix ins or swaps for texture? A: Sure. Try chopped bell pepper, thin apple slices, jicama, or shredded Napa cabbage for different crunch. Toasted sesame seeds or chopped peanuts on top add a nice crunch and flavor, I usually toast them a bit first.

Q: Any allergy or diet notes? A: The recipe has dairy and may include nuts or sesame if you use the toppings. For vegan, use vegan mayo and plant yogurt. If someone’s nut allergic, skip peanuts and use sesame seeds or sunflower seeds instead.

Firecracker Coleslaw Recipe Substitutions and Variations

Mayonnaise: swap with Greek yogurt or full fat sour cream, mashed avocado for a creamy, fresher vibe, or vegan mayonnaise or blended silken tofu if you want dairy free.
Fresh jalapeño: use serrano for more heat, Fresno pepper for similar heat and nicer color, or go milder with poblano or green bell pepper if you dont want much spice.
Rice vinegar: apple cider vinegar works great, white wine vinegar is a good stand in, or use straight lime juice for a brighter tang.
Cilantro: flat leaf parsley is the closest swap, chopped mint or basil give a different but fresh twist, scallions add herbal bite if you hate cilantro.

Pro Tips

– Dry the cabbage like crazy. If it looks soggy sprinkle a little salt, let it sit 8 to 10 minutes, then squeeze or pat it dry with paper towels. Too much water = watery dressing and limp slaw, so dont skip this.

– Make the dressing ahead and taste it after it chills. Flavors mellow in the fridge so you might want a splash more lime or a bit more sriracha right before serving. Also chilling the dressing helps it coat the cabbage better.

– Layer your heat and texture. Mix in the pickled jalapeños so the whole salad gets tang, but reserve some fresh jalapeño and scallions for on top so you still get bright crunch and a fresh kick when you serve it.

– Toast the sesame seeds or peanuts in a dry pan until fragrant, then cool them. Crunch matters, so toss most in but save a handful for garnish right before serving, that last minute sprinkle makes it feel restaurant-level.

Firecracker Coleslaw Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I combined shredded cabbage, a spicy dressing, crisp vegetables and two kinds of jalapenos into a Coleslaw With Jalapeno And Cilantro that flips the usual slaw script and makes you want to read on.

Servings

servings

Calories

321

kcal

Equipment: 1. Box grater or food processor with a shredding disc for the cabbage and carrots
2. Chef’s knife, or a paring knife for the jalapeño and cilantro
3. Cutting board
4. Colander plus a clean kitchen towel to drain and pat the shredded veg dry
5. Medium bowl for the dressing and a whisk or fork to mix it up
6. Large bowl for tossing the slaw and tongs or clean hands to combine it
7. Measuring cups and spoons, and a citrus juicer or reamer for the lime
8. Small skillet to toast sesame seeds (optional) and an airtight container for leftovers

Ingredients

4 cups shredded green cabbage (about half a medium head)
2 cups shredded red cabbage
2 large carrots, shredded
4 scallions, thinly sliced
1/2 cup cilantro leaves, chopped
1 fresh jalapeño, seeded and finely chopped
1/3 cup pickled jalapeños, chopped
3/4 cup mayonnaise
1/4 cup sour cream or plain greek yogurt
2 tablespoons rice vinegar
1 tablespoon fresh lime juice
2 tablespoons honey
2 tablespoons sriracha or another hot chili sauce
1 clove garlic, minced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon toasted sesame oil (optional)
2 tablespoons toasted sesame seeds or chopped peanuts for topping (optional)

Directions

Shred the green and red cabbage and carrots (box grater, knife or food processor works), thinly slice scallions, chop cilantro, seed and finely chop the fresh jalapeño, and roughly chop the pickled jalapeños after draining them; mince the garlic — if you want less heat leave some fresh jalapeño seeds in, if not seed it well.
In a medium bowl whisk together the mayonnaise, sour cream or Greek yogurt, rice vinegar, lime juice, honey (warm it a sec if it’s thick), sriracha, minced garlic, toasted sesame oil if using, kosher salt and black pepper until smooth; taste and adjust heat or sweetness, add more sriracha for kick or more honey to mellow it.
If the shredded cabbage looks wet or floppy pat it dry with a towel or let it sit in a colander for 5 minutes — excess water will dilute the dressing so dont skip this if it's soggy.
In a large bowl combine both cabbages, shredded carrots, scallions, cilantro and the chopped pickled jalapeños; reserve a few scallion slices and jalapeño pieces for garnish if you like.
Pour most of the dressing over the veggies and gently toss with tongs or clean hands until everything is evenly coated; hold back a little dressing to add later if you want it creamier.
Taste and adjust seasoning now — add a pinch more salt, another squeeze of lime or a dash more sriracha if it needs it, remember flavors mellow as it chills.
Cover and refrigerate at least 20 to 30 minutes for the flavors to marry, longer if you can, but if you want max crunch serve right away.
Before serving toss again, then sprinkle with toasted sesame seeds or chopped peanuts and the reserved scallions/jalapeño for color and crunch; store leftovers in an airtight container for up to 3 to 4 days, give it a good stir before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.