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27 August 2018

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!

Spicy Creamy Coleslaw - Ready to Eat!

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.

Shredded Cabbage

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.

Dressing ingredients for our creamy coleslaw

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!

Our whisked dressing for the spicy creamy coleslaw

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.

The start of our spicy, creamy coleslaw

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.

Recipe Notes

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

This Spicy Creamy Coleslaw is made with shredded cabbage, carrots, onion and jalapeno, then tossed with a creamy, spicy dressing

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
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4 from 1 vote

Spicy Creamy Coleslaw – Recipe

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.
Prep Time5 mins
Cook Time5 mins
Refrigeration1 hr
Total Time10 mins
Course: Salad, Side Dish
Cuisine: American
Keyword: jalapeno, slaw, spicy
Servings: 8
Calories: 178kcal


  • ½ head of cabbage about a pound or so
  • 1 medium sized carrot peeled
  • 1 small white onion
  • 1 jalapeno pepper


  • 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.


Serve chilled.
Heat Factor: Medium. There is more of a blooming heat with this recipe, though results will vary depending on what chili powder you decide to use.


Calories: 178kcal | Carbohydrates: 8g | Protein: 1g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 182mg | Potassium: 175mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1655IU | Vitamin C: 25.7mg | Calcium: 40mg | Iron: 0.6mg


  1. Dick Gorman

    4 stars
    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.

    1. Michael Hultquist - Chili Pepper Madness

      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.

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