By now you’ll know I love a good jalapeno. I also love a dish that comes together quickly, meaning I’m not standing over a cutting board for half an hour just prepping ingredients to assemble for dinner that night. This Spicy Cabbage Slaw should take you 5 minutes to assemble, from start to finish. It is also easily adapted for Keto, SIBO, and Paleo diets.
This slaw is one of those recipes that never gets old. It’s our go-to when we are looking for a quick, healthy side dish that requires minimal chopping, no cooking, and few ingredients. I make it approx once per week regardless of the season, though it is a superb side dish to make for a summer bbq and will beat anything you can find at the deli.
It also makes a great alternative to a salad as the only thing you need to chop is the jalapenos. This is assuming, of course, that you are lazy like me and buy your cabbage mix pre-shredded. Unless I have both cabbage and carrots lying in my produce drawer that need to be used immediately, I just grab the pre-shredded stuff.
Let’s talk about what really makes a good slaw though: the sauce. This recipe calls for a traditional mayo base, but it’s kicked up a notch with a few things you likely already have at home: sriracha, apple cider vinegar, lime juice, and honey. I prefer to use Raw Organic Clover Honey from GloryBee, as it’s undergone less processing than traditional honey, and Bragg Organic Raw Unfiltered Apple Cider Vinegar with the “Mother.”
The tanginess of the apple cider vinegar and lime combined with the sweetness of the honey balances out the heat in the jalapenos and sriracha and the mayo makes everything creamy and smooth. I generally make my own mayo which lets me control the ingredients to fit my diet. If you’re just not up for one extra step, in the immortal words of Ina Garten “store bought is fine.”
Spicy Cabbage Slaw
Yield 4 portions
- 14 - 17.5oz coleslaw mix (white cabbage, red cabbage, carrots)
- 1 jalapeno, seeded and finely chopped
- .5 cup mayo (adjust to your preference)
- 2 tsp sriracha (adjust to your preference)
- 4 tsp apple cider vinegar
- 2 tsp lime juice
- 1.5 tsp raw honey
- salt & pepper to taste
- In a large bowl, combine mayo, sriracha, apple cider vinegar, lime juice, and honey until smooth.
- Add the chopped jalapenos and coleslaw mix to the bowl and combine.
- This is a good time to adjust the sauce, if needed, as you will be able to see how saturated the coleslaw mix is.
- Season with salt and pepper to your liking.
NOTE: Feel free to adjust the amount of mayo and sriracha to your liking. We like ours a little bit saucier, so we often add a bit more mayo. This is also useful to keep in mind when you are working with different sizes of coleslaw mix. I've seen bags vary from 14-17.5oz, depending on brand.
Too spicy? The acidity of the lime juice and sweetness of the honey will tone down the burn from the jalapenos and sriracha so keep this in mind when adjusting the heat to your preference.