Spicy Creamy Coleslaw
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.
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?
How to Make Spicy Creamy Coleslaw – The Recipe Method
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.
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.
Key thing here – 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.
This is definitely a spicy version of creamy coleslaw, but it is not at all overpowering in any way. You’ll get more of a slight blooming heat, more of a tongue tingle, but that’s what we’re looking for here. Nothing that lingers, so your milder palate friends will love this, too.
This is a GREAT side dish for family parties or backyard barbecues. It’s also outstanding piled onto a good pulled pork sandwich!
Try Some of My Other Popular Spicy Side Dish Recipes
- Vinegar Coleslaw – Sweet and Tangy
- Jalapeno Bottle Caps
- The Ultimate Cowboy Caviar
- Cajun Corn Maque Choux
- Mexican Rice with Chorizo and Black Beans
- Cajun Cauliflower Rice
- Mike’s Zesty Three Bean Salad
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.
Spicy Creamy Coleslaw – Recipe
- 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
- 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.