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.
Ingredients
1headcabbageabout 8 cups (see notes)
1carrotpeeled and shredded on a box grater (see notes)
1cupcooked, crumbled bacon
3/4cupmayonnaise
1/4cupwhite wine vinegaror apple cider vinegar
1tablespoonjarred pickled jalapenosto 1/4 cup, finely minced plus 1 tablespoon of the pickling liquid from the jalapenos.
1 tablespoongranulated sugar
1teaspoonkosher salt
1/2teaspoonfreshly ground black pepperto 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!
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.