This extra creamy coleslaw is made with shredded cabbage, carrot, onion and jalapeno, then tossed with a spicy dressing made with horseradish, mayo, chili powder and more. Here is the recipe.
The Best Coleslaw Recipe Includes Jalapeno Peppers
More parties coming up, my friends, so I'm thinking about side dishes like crazy again. If you're looking for recipe ideas to bring for sides, check out the Spicy Side Dishes Recipes section of the web site here, but consider a creamy coleslaw as a go-to.
I love a good coleslaw. I'll often ask for it as a side at restaurants over french fries - just my thing - but it can be frustrating sometimes because it's either swimming in a wet, soggy mess or it has no heat to it. Or both!
Why can't I find a coleslaw that is both creamy and spicy? I guess I have to make it myself!
Homemade is always so much better anyway, right? Let's talk about how we make it, shall we?
Recipe Highlights
This creamy coleslaw delivers big, bold flavor with just the right amount of zing, just how we like it.
- Cool, creamy slaw with a Chili Pepper Madness kick from jalapeños and horseradish
- Quick to make with simple, everyday ingredients
- Use shredded cabbage or bagged coleslaw mix for convenience
- Zesty 2-minute dressing
- Perfect make-ahead side for parties, BBQs, and potlucks
How to Make Coleslaw with a Kick
The first thing we need to do is get shredding. Shred a half a head of cabbage, a carrot, onion and jalapeno pepper into a large bowl. This recipe scales very easily, so you can double it without issue.
If you're not keen on shredding, you can use your chef knife to finely chop the ingredients. The choice is yours, but I prefer shredding for the texture.
The jalapeno pepper will give it a bit of a spicy kick that we're craving. You can easily add in an extra jalapeno pepper, or try a habanero pepper for even MORE heat.
Make the Coleslaw Dressing
Next, add your dressing ingredients to a bowl. We're using mayo, white wine vinegar, hot horseradish, a bit of sugar, spicy red chili powder, celery seeds and a bit of salt and pepper.
I use a HOT horseradish because, you know, I'm crazy and like the spice, but use what you love. For the spicy chili powder, I used a homemade blend of habanero powder and Hawaiian hots powder, but use your preferred store bought brand.
Whisk it all together! Like so!
Nice and creamy and spicy and just, dang. YUM. I love the tanginess of it.
Add the dressing to the bowl with your shredded ingredients.
Mix it all up, my friends! Simple as that. Just make sure everything is nicely distributed and all of the ingredients are evenly coated.
Recipe Tips & Notes
Refrigeration is Key. cover and refrigerate the slaw for at least one hour before serving. You want those flavors to mingle and develop.
Really, it gets better after a bit of time. It's worth the wait.
Serving Suggestions
We know creamy coleslaw is an essential dish with your backyard BBQs alongside grilled meats like like burgers, easy grilled chicken, perfect grilled flank steak, ribs, or sausages, but here are a few more ideas for serving:
- Pile it onto BBQ pulled pork or smoked brisket sandwiches for a cool, crunchy contrast.
- Top fish tacos or shrimp tacos with a big scoop for extra crunch and zing.
- Spoon it over hot dogs or bratwurst for a spicy, refreshing twist.
- Pair it with fried chicken or chicken tenders to cut through the richness.
- Serve with spicy wings as a cooling side that still carries a little heat.
- Use it as a topping for BBQ nachos for texture and tang.
- Enjoy it as a simple side with any summertime cookout spread.
Try it with my Huli Huli Chicken Recipe!
Storage & Leftovers
Store any leftover creamy coleslaw in the refrigerator in a sealed container for up to 5 days.
I do not recommend freezing coleslaw, as it grows very soft and ruins the crunchy texture.
Try Some of My Other Popular Spicy Side Dish Recipes
If you enjoy this recipe, I hope you'll leave a comment with some STARS. Also, please share it on social media. Don't forget to tag us at #ChiliPepperMadness. I'll be sure to share! Thanks! -- Mike H.
Creamy Coleslaw Recipe
Ingredients
- ½ head of cabbage about a pound or so
- 1 medium sized carrot peeled
- 1 small white onion
- 1 jalapeno pepper
FOR THE CREAMY DRESSING
- 3/4 cup mayonnaise
- 2 tablespoons white wine vinegar
- 2 tablespoons horseradish
- 1 tablespoon sugar
- 1 tablespoon red chili powder I used a homemade blend of habanero powder and Hawaiian hots
- 1 teaspoon celery seeds
- Salt and pepper to taste
Instructions
- Shred the cabbage, carrot, onion and jalapeno pepper into a large bowl. You can also thinly chop them using a chef’s knife.
- For the creamy dressing, whisk together all of the ingredients.
- Pour the dressing over the slaw and mix until everything is nicely coated. Adjust for salt.
- Cover and refrigerate at least one hour for the flavors to mingle and develop.
- Serve chilled.
Notes
Nutrition Information
NOTE: This recipe was updated on 11/15/25 to include new information. It was originally published on 8/27/18.
Jean says
Great flavors. Just the right amount of zing. Made almost exact~(I had 1/4 cup of sour cream so threw that in there too!)I had a red Fresno pepper so subbed for jalapeño. Will def make again. Thanks for a keeper!
Mike H. says
Welcome, Jean - enjoy it!
Janet says
Horseradish is the magic here. I chopped up your candied jalapeños and added some liquid from those and omitted the jalapeño and sugar. Oh my - it was fabulous. You did it again!!!
Mike Hultquist says
Awesome! Thanks, Janet!
Jenn says
Excellent recipe. Love the jalapeño and horseradish, nice zing. Sometimes I just leave out the chili powder. I use cider vinegar just because that's what I keep on hand. Thank you for the great recipe
Michael Hultquist - Chili Pepper Madness says
Glad you enjoyed it, Jenn! Thanks!
Dick Gorman says
I don't care much about chili powder but your habnero powder and Hawaiian Hots sounds like something I would like to get. Can you guide me to a resource or recipe to obtain. I have searched the internet but was unable to find any info.
Michael Hultquist - Chili Pepper Madness says
Dick, you should be able to find specific chili powders (like habanero or others) online or in specialty shops, but I make them myself by growing the peppers, then dehydrating them and grind them into powders. You can also buy them from the grocer and dehydrate them. You can sub in other easier-to-find chili powders that you prefer as well. I hope this helps.