Jalapeño Coleslaw Recipe

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The addition of lime, cilantro, cumin, and jalapeño creates a coleslaw with a Tex-Mex character. Joshua Bousel

Bringing a little Tex-Mex influence to coleslaw, this dressing gets its bold flavor from lime juice, jalapeño, cilantro, and cumin.

Why this recipe 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 in the dressing add a Tex-Mex flavor that compliments the fruity heat of the jalapeño.

Recipe Facts

4.5

(2)

Active: 30 mins
Total: 35 mins
Serves: 10 to 12 servings

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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

  1. For the Dressing: Whisk together sour cream, buttermilk, vinegar, mayonnaise, sugar, lime juice and zest, cilantro, garlic, cumin, and black pepper in a small bowl.

  2. 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.

  3. 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.

  4. Pour dressing over vegetables and toss to coat. Adjust seasoning to taste with salt, pepper, and/or sugar.

Special equipment

Mandoline (optional)

This Recipe Appears In

Nutrition Facts (per serving)
88 Calories
4g Fat
12g Carbs
2g Protein
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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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)