Jalapeño Coleslaw

Jalapeño Coleslaw

Jalapeño Coleslaw


Makes 4 side-dish servings


6 cups shredded cabbage or coleslaw mix
2 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.

**For a milder coleslaw, discard seeds and veins when chopping the jalapeños.


  1. Combine cabbage, tomatoes, onions, jalapeños, vinegar, honey and salt in large serving bowl; mix well. Cover; refrigerate at least 2 hours.
  2. Stir well before serving.

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