Creamy Jalapeño Coleslaw
A tangy, spicy coleslaw with fresh jalapeños, cilantro and lime, good for topping burgers or serving alongside.
- Prep
- 15min
- Total
- 45min
- Serves
- 6
- Calories
- 190per serving, est.
By Time for Burgers, updated
The 30-minute rest is part of the recipe, not a suggestion. In that time the salt draws water from the cabbage, the dressing loosens into it, and the jalapeño heat spreads through the bowl instead of hiding in a few fiery bites. Toss it again before serving, because the dressing settles at the bottom.
Sour cream and lime make the dressing tangier than a plain mayo slaw, and seeding the jalapeños keeps the heat moderate. Serve it on the side or pile it straight onto a pulled pork or fried chicken burger, where the crunch and acid cut through the fat.
Creamy Jalapeño Coleslaw
Prep 15 min, total 45 min. About 190 calories per serving.
timeforburgers.com/recipes/creamy-jalapeno-coleslaw
Serves 6.
Ingredients
Instructions
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In a large bowl, combine 1 lb green cabbage, 5½ oz red cabbage, 3½ oz carrots, and diced jalapeños.
In a separate bowl, whisk together ½ cup mayonnaise, ¼ cup sour cream, 2 tbsp lime juice, 1 tbsp vinegar, and 10 g sugar until smooth.
Pour dressing over cabbage mixture and toss until evenly coated.
Fold in ½ oz fresh cilantro and season generously with salt and pepper.
Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.
Toss again before serving and adjust seasoning if needed.
Tips
- Shred the cabbage very thin, about 1/8 inch (3 mm). Fine shreds soften slightly in the dressing; thick ones stay stiff and don't pick it up.
- For more heat, leave the seeds and ribs in one jalapeño. Taste after the rest rather than before, since the heat builds as the slaw sits.
- Red cabbage bleeds purple into a creamy dressing over time. If you're making the slaw hours ahead, fold the red cabbage in just before serving.
- Salt lightly at first and adjust after the rest. The cabbage releases water as it sits, which dilutes the seasoning.
Substitutions
- Greek yogurt instead of sour cream: tangier and slightly lighter, with the same texture.
- Bagged coleslaw mix instead of shredding your own: use about 700 g in total and skip the separate carrots if the mix already has them.
- One serrano instead of two jalapeños: similar heat from a smaller pepper, with a sharper bite.
- Vegan: use egg-free mayo and a plant-based sour cream; nothing else changes.
Make ahead & storage
Whisk the dressing up to 3 days ahead and keep it chilled. Dressed slaw is best the day it's made and keeps up to 2 days in the fridge, though the cabbage softens and weeps; drain and toss before serving. Don't leave it out for more than 2 hours.
