Creamy Jalapeño Coleslaw

Amie Pagan

Rating: 2 out of 5.
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If you’re looking for a coleslaw that’s anything but ordinary, this Creamy Jalapeño Cilantro Slaw delivers. Crisp cabbage, fresh cilantro, zesty lime, and just the right touch of jalapeño come together in a creamy dressing that’s packed with flavor. It’s the perfect side dish for burgers, barbecue, tacos, sandwiches, or any meal that could use a fresh, crunchy bite. Best of all, it comes together in minutes and tastes even better after a little time in the refrigerator.

Best of all, the recipe utilizes a store-bought coleslaw mix, one of the most practical items found in the produce section of the supermarket. With all the tedious chopping already taken care of, the slaw only takes 10 minutes to prepare. Plus, it can be made a day in advance, making your meal planning that much easier.

WHAT YOU’LL NEED

  • ANGEL HAIR COLESLAW: The foundation of this slaw. Cabbage provides the signature crunch and hearty texture that holds up beautifully to the creamy dressing without becoming soggy. Not having to shred cabbage yourself with a mandoline or box grater is a huge time saver.
  • SHREDDED CARROTS: Carrots add a touch of natural sweetness and vibrant color, creating the classic balance that makes coleslaw so irresistible.
  • FRESH JALAPEÑOS: Seeding the jalapeños lessens the peppers’ heat and gives this slaw a mild spiciness that everyone can enjoy.
  • FRESH CILANTRO: Bright, fresh, and slightly citrusy, cilantro adds a burst of flavor that gives this slaw its fresh Southwestern-inspired personality.
  • GARLIC: Just a few cloves add depth and savory flavor to the dressing without overpowering the other ingredients.
  • MAYONNAISE, SOUR CREAM & BUTTERMILK: This trio creates the creamy, tangy dressing that brings the slaw together. Duke’s provides richness, sour cream adds a subtle tang, and buttermilk creates a smooth, pourable consistency that coats every bite without feeling heavy.
  • APPLE CIDER VINEGAR: A touch of vinegar adds brightness and helps balance the creamy ingredients for a well-rounded flavor.
  • CUMIN, CILANTRO & LIME: add a Tex-Mex flavor that compliments the fruity heat of the jalapeño.
  • SUGAR & SALT MIXTURE: Purges the cabbage of excess moisture, leaving it tender, but still crunchy, and well-seasoned. The trick for a great coleslaw is getting the veggies to release their excess moisture, leaving the cabbage and carrots tender-crisp, and ready to absorb lots of flavorful dressing.

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STEP-BY-STEP INSTRUCTIONS

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

Step 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. 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.

Step 3 : Pour dressing over vegetables and toss to coat. Adjust seasoning to taste with salt, pepper, and/or sugar.

Step 3 : Cover and refrigerate for at least an hour before serving. Pairs nicely with blackened shrimp tacos or BBQ.

Creamy Jalapeño Coleslaw


Ingredients

    FOR THE DRESSING:
  • 1/3 cup sour cream
  • 1/3 cup buttermilk
  • 1/3 cup mayonnaise
  • 1/3 cup apple cider vinegar
  • 3 Tablespoons sugar
  • 3 Tablespoons lime juice plus 1/2 teaspoon lime zest (from two limes)
  • 3 Tablespoons finely chopped cilantro
  • 3 garlic cloves finely minced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon fresh ground black pepper

    • FOR THE SLAW:

  • 1 bag prepared Angel Hair Coleslaw mix
  • 1 large carrot, peeled and shredded
  • 1 large jalapeño, stemmed, seeded, and finely diced
  • 2/3 cup sugar
  • 1/3 cup salt

Directions

    FOR THE DRESSING:
  1. In a small bowl, whisk together sour cream, buttermilk, vinegar, mayonnaise, sugar, lime juice and zest, cilantro, garlic, cumin, and black pepper.

    2. FOR THE SLAW:

  2. 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.

Hi, I’m Amie

Welcome to The Baker Who Cooks — where recipes, gatherings, and everyday life come together. While I spent years as a baker, my heart has always been at the kitchen table. This space is where I share my passion for cooking, entertaining, and creating meaningful moments through food. Here, you’ll find tried-and-true recipes, lifestyle inspiration, and the everyday joys that make a house feel like home. Read more…

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