Crisp and spicy!
Whether as a spicy side or a burger topping, this jalapeño coleslaw brings it. It’s incredibly easy to make – just chop the ingredients and combine them all together in a bowl. Let the mix chill for a few hours to really get that crisp coleslaw flavor.
Want it spicier? Serrano peppers (about twice the heat) are a good jalapeño substitute, or you can opt for chopping the chilies without deseeding. Those seeds and the membrane contain much of a chili pepper’s heat. Lessen the heat by lessening the amount of chilies used.
Jalapeño Coleslaw
Ingredients
- 6 cups shredded cabbage
- 3 jalapeño peppers seeds removed and diced
- 3 medium tomatoes seeds removed and diced
- 6 scallions chopped
- 1/4 cup cider vinegar
- 1/4 cup honey
- 1 teaspoon salt
Instructions
- Combine all ingredients and stir well.
- For best taste, refrigerate for a minimum of two hours prior to serving.
Notes
Increase the heat, by either dicing the jalapeños with seeds still in or using serrano peppers instead.
Tried this recipe?Mention @PepperScale or tag #PepperScale!
Matt Bray
Chief Chilihead at Cindermint
Founder of PepperScale and Cindermint LLC. Sucker for a good scotch bonnet. Spicy food super-fan. Current fiery fascination: Datil hot sauces.
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