Jalapeño Slaw

June 7, 2018

Jalapeño slaw is a super versatile side. Serve it as a side dish at you next BBQ. Everybody will love it! Or, do my go-to, and top your favorite kind of tacos with jalapeño slaw. You won’t be disappointed!

Jalapeno Slaw - Sarcastic Cooking

We have a BBQ at a friend’s house this weekend. Let the grilling begin. My good friends have a smoker. They are known for their smoked pulled pork.

They even go above and beyond and make their own BBQ sauces. I mean, you’re already getting all fancy and smoking your own meat, so why not make a sauce from scratch too?

Every time we go to their house for a BBQ, I struggle to come up with a dish to bring.

They smoke their own meats and make their own sauces people! I never want to disappoint! Plus, I am the girl with a food blog, so there’s that expectation to live up to as well. And naturally these are all self-imposed expectations.

I think if I rolled up with a case of beer and no food in tow, they would still be happy to see me and thankful for my contribution.

Aww! Best fwends!


Jalapeno Coleslaw Ingredients - Sarcastic CookingWith all the summer craziness in our house and family these days, I promised myself to keep it simple. I love a good potato salad and that is usually a logical choice for a BBQ. But boiling all the potatoes? Ugh. No thanks.

So a quick and easy coleslaw it is!

My normal coleslaw is a copycat version of that almond sesame slaw you sometimes find at your Whole Foods salad bar. But I need a change.

Food ADD. You guys know this about me.

I found this slaw in Gaby’s new cookbook. She had it on top of pulled pork sandwiches in the book. LIGHTBULB!

How perfect is that?

I am going to be swimming and eating all the pulled pork topped with this slightly spicy and tangy jalapeño slaw. It has been decided!

Jalapeño Slaw

Easy to throw together for a summer BBQ or taco night. Jalapeño slaw is tangy and slightly spicy.

Course Salad/Side
Prep Time 10 minutes
Servings 6
Author Stefanie


  • 1/2 head red cabbage shredded
  • 1/2 head green cabbage shredded
  • 4 green onions thinly sliced
  • 1 jalapeño finely diced
  • 1 tbsp Dijon mustard
  • 1 garlic clove minced
  • 1/3 cup olive oil
  • 1/4 cup apple cider vinegar
  • 2 tbsp fresh lime juice
  • 1 tbsp honey
  • salt
  • freshly cracked black pepper


  1. In a small bowl whisk together the Dijon, garlic, olive oil, vinegar, lime juice, honey, salt and pepper.

  2. Combine the cabbages, onions, and jalapeño in a large mixing bowl.Add the vinaigrette and use tongs to toss. Place in the fridge for 30 minutes until ready to use.

  3. Add more salt and pepper to taste.

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  • Jenny
    June 12, 2018 at 9:27 pm

    It was delicious! Thanks for bringing it over. Mike and I just finished eating the leftovers tonight on top of some fish tacos! So tasty!

    • Stefanie
      June 12, 2018 at 9:29 pm

      Thanks girl! We are still holding on to the “too hot, hot damn” sauce for a special bbq night hahaha