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Jalapeno Coleslaw

Jalapeño Cole Slaw

Jalapeño Cole Slaw

This light and spicy new twist on an old favorite has no added fat. Allow several hours for marinating or make the salad a day ahead and refrigerate it. Hot and sweet, this slaw is perfect for picnics; serve alongside sandwiches, burgers or grilled chicken.


Makes 8 servings


6 cups shredded cabbage or coleslaw mix
2 medium fresh tomatoes, seeded and chopped
6 green onions, coarsely chopped
2 jalapeño peppers,* finely chopped
1/4 cup cider vinegar
3 tablespoons honey
1 teaspoon salt

*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.


  1. Combine cabbage, tomatoes, green onions, jalapeño peppers, vinegar, honey and salt in serving bowl; mix well. Cover; chill at least 2 hours before serving.
  2. Stir well immediately before serving.


For a milder coleslaw, discard the seeds and veins when chopping the jalapeños, as this is where much of the heat of the peppers is stored.

Nutritional Information

Serving Size: about 1 cup coleslaw
Sodium 304 mg
Protein 1 g
Fiber 2 g
Carbohydrate 12 g
Saturated Fat <1 g
Total Fat <1 g
Calories from Fat 4 %
Calories 47

Dietary Exchange

Vegetable 4
Starch 1/2

Check out more recipes for Vegetable Side Dish