Jalapeno Coleslaw Recipe

One of our favorite Coleslaw Recipes is Jalapeño Coleslaw. It has a delicious tangy spice to it that makes it perfect for topping pulled sandwiches or as a side with Fried Chicken.

I just remade this the other night with Crock Pot Pulled Chicken Sandwiches with Homemade BBQ Sauce and thought I would update the picture.

This is a favorite Coleslaw Recipe in our house!

Jalapeno Lime Coleslaw was the perfect condiment to go with Slow Cooked Bourbon Peach Pulled Pork we had company over and had the pulled pork topped with the coleslaw and it was a wonderful flavor combination.

I usually make a standard coleslaw but I wanted something with a bit more pop and to cut the calories down from my original all mayo recipe I had made for years.

This isn't super sweet so if that is what you are looking for this recipe might not be for you. I found the tangy combination was perfect to top the pulled pork sandwiches and hold it's flavor so you could taste both the pork and the coleslaw.

I was actually rather sad I never was able to take a picture of the pulled pork topped with the coleslaw because the coleslaw was gone by the end of dinner ( and I was worried we would have too much coleslaw).

I should have made more since we then just had left over pulled pork with no coleslaw which was still divine.

On another note I must say it was fun to have our friends over and they had brought a super tasty smoked salmon pate on top of a sliced cucumber..All I can say is yum.. I wish I still had some to take a picture just so you could see how delish these where!

Here's how to make Jalapeño Coleslaw:

In a large bowl mix together:

5 cups Finely Shredded Cabbage
2 whole Shredded Large Carrots
1/2 whole Diced Red Onion
1/2 bunch Chopped Cilantro

In a small bowl mix together:

1 cup Plain Greek Yogurt
1/2 cup Mayonnaise
2 whole Seeded and Diced Jalapenos
Juice of 1 whole Lime
1 teaspoon Salt or to taste
2 teaspoons Granulated Garlic
3 teaspoons Sugar or to taste if you prefer sweeter

Pour Coleslaw Dressing over the cabbage mixture and stir until well coated.

Cover and refrigerate for 3 hours.

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American

Yield: 10

Author: Serena Bakes Simply From Scratch