Spicy Cole Slaw
on Jun 17, 2024
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The perfect slaw for when you are looking for a little (or a lot) of heat. Perfect for barbecues, cookouts, picnics, and potlucks.
In some parts of the country, a bowl of cole slaw is a matter of routine at a barbecue, cookout, tailgate, potluck, picnic, or other gathering. It seems to be more a part of the culinary fabric in the Midwest and down south, and that makes me a little jealous. Some coleslaws don’t have all that much flavor though, but not this one. This classic mayo-based slaw recipe has a spicy kick. How much of a kick is up to you!
The spice comes from a bit of jalapeño, scallions, and red onion. If you want to go even spicier, you can leave some or all of the seeds of the jalapeno in when you mince them. Or grab a bottle of your favorite hot sauce and doctor up the slaw with additional heat (it may impart a slightly pinkish tone to the slaw).
There are so many lovely variations on coleslaw, from Creamy Blue Cheese and Bacon Cole Slaw to Kohlrabi, Green Cabbage, and Broccoli Rabe Slaw. And there is nothing wrong and everything right about a Traditional Coleslaw recipe! I like to work my way through the list over the course of the summer.
Table of Contents
Spicy Cole Slaw: Deliciously simple, a classic but with a kick. A great side for your summer barbecues, cookouts, picnics, or any other gathering!
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Spicy Cole Slaw Ingredients
- Sour cream – I like the tang that the creamy sour cream adds to this slaw.
- Mayonnaise – The creamy mayo mellows out the spice.
- Milk – Loosens up the texture so it’s not too thick.
- Scallions – Goes well with the flavor of the jalapeño and adds a pop of green.
- Jalapeño – Mince the jalapeño finely so you don’t get any big, spicy chunks.
- Cabbage – I usually use green cabbage, but you could go for red cabbage if you are interested in a pink or purple-colored slaw.
- Red onion – I love the bright bite that this onion adds.
How to Make Spicy Cole Slaw
- Make the dressing: Stir together the sour cream, mayonnaise, milk, scallions, and jalapeño to make the creamy dressing.
- Finish: Add in the cabbage and red onion, and mix to combine. Serve immediately or refrigerate before serving to let the dressing soak in.
Kitchen Smarts
You can make any cole slaw recipe spicier by adding jalapenos, scallions, onions, or hot sauce. You can even use these ingredients to bump up the flavor of store-bought coleslaw. (What? You think I don’t buy premade slaw sometimes?)
Tips and Variations
- For a Tex-Mex style cole slaw, add in some cilantro, plus a bit of chili powder and cumin.
- For an Indian take on the slaw add toasted and crushed coriander and fennel seeds, plus a little curry powder.
- For a fun little extra crunch, try topping the slaw with crunchy fried shallots. Their sweet, onion-y flavor pairs super nicely.
What to Serve With Spicy Cole Slaw
More Cabbage Recipes
- Vegan Asian Napa Cabbage Slaw
- Red Salad with Citrus, Honey, and Thyme Vinaigrette
- Slaw with Miso-Ginger Dressing
- Kale Crunch Salad
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Spicy Cole Slaw
Ingredients
- ½ cup sour cream
- ¼ cup mayonnaise
- 1 tablespoon milk
- ¼ cup minced scallions
- 2 teaspoons minced jalapeño
- Kosher salt and freshly ground pepper (to taste)
- 6 cups finely shredded cabbage
- ¼ cup minced red onion
Instructions
- In a large bowl mix together the sour cream, mayonnaise, milk, scallions, and jalapeno. Season generously with salt and pepper.
- Add the red onion and cabbage and toss to blend well. Taste and adjust the seasoning.
Notes
- For a Tex-Mex style cole slaw, add in some cilantro, plus a bit of chili powder and cumin.
- For an Indian take on the slaw add toasted and crushed coriander and fennel seeds, plus a little curry powder.
- For a fun little extra crunch, try topping the slaw with crunchy fried shallots. Their sweet, onion-y flavor pairs super nicely.
I am coming a little late to the coleslaw party, having always thought I didn’t like it. But I tried some recently and, to my surprise, loved it, so I was inspired to make your coleslaw with Asian style dressing (from Dinner Solved). It was a big hit. This recipe looks great, too, and I will try it soon.
I’ve made a number of your recipes, mostly from The Mom 100, all of which have been delicious and popular with my 6 year old. I’m just getting started on Dinner Solved, but so far the Asian style slaw and the lemon-horseradish potato salad have been appreciatively received and consumed and I’ll make them again. So: thank you!
PS One thing I would love to see in future books is recipe time estimates (prep and total).
PPS I started this comment to let you know that the red onions were left out of the ingredient list, and then I got sidetracked thinking about your other great recipes, almost forgot about those onions.
Thank you so much for writing, and for the nice words, and for letting me know about the onions. I HATE when that happens! Fixed now.