From the Cook

1/8

Jalapeño Slaw (Zesty & Creamy)

Balancing Bowls Verified

Balancingbowls.com

Ingredients

Warning0 allergens identified

Jalapeño Slaw (Zesty & Creamy)

Slaw Base

6 cups shredded green cabbageabout ¾ medium cabbage - exact amount not critical

½ red onionthinly sliced

4 jalapeño peppersseeded and thinly sliced (For milder heat remove all seeds and ribs. For extra kick, leave some in)

4 tablespoons lime juiceabout the juice of 2 limes - for pickling jalapeños

1 limeZest

½ cup fresh cilantrochopped

2 scallionsthinly sliced

Dressing

½ cup mayonnaise

1 tsp Dijon mustard

3 tablespoons apple cider vinegar

1 tbsp honey

1 tsp kosher salt

¼ tsp black pepperfreshly ground

Reserved lime juice from jalapeño pickling

Pickle the jalapeños: Zest the lime first, then juice it. Trim off both tips of the jalapeños, slice lengthwise, and remove seeds and ribs if desired. Cut into thin strips and place in a small bowl with 4 tablespoons lime juice. Let sit while you prep the rest of the slaw.

Prep the cabbage: Quarter the cabbage, remove the core, and thinly slice into shreds. Place in a large mixing bowl.

Build the slaw base: To the cabbage, add the red onion, chopped cilantro, and scallions.

Make the dressing: In a small bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, honey, lime zest, salt, and pepper. Drain the lime juice from the pickled jalapeños into the dressing and whisk until smooth.

Combine & chill: Add the pickled jalapeños to the slaw along with the dressing. Toss until evenly coated. Chill for at least 1 hour before serving, mixing once or twice for best flavor.

Nutrition

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Salt the Cabbage First 🥬
Toss shredded cabbage with kosher salt 10-15 minutes before mixing the dressing to draw out excess moisture, ensuring a crisp texture that won't become watery over time.
Reserve Jalapeño Pickling Liquid 💧
Use the tangy brine from quick-pickled jalapeños as part of your dressing base instead of discarding it—this adds complex, layered acidity that regular vinegar alone cannot provide.
Balance Acid and Fat Carefully ⚖️
Whisk your dressing components separately before folding into cabbage, and taste as you go; the lime juice and vinegar can easily overpower if not balanced with the mayo's richness.
Mince Jalapeños Against the Grain 🔪
Cut jalapeños lengthwise first to expose more surface area and release their oils, then mince finely for even heat distribution and better flavor integration throughout the slaw.
Make-Ahead Timing Strategy ⏱️
Prepare the slaw 2-4 hours ahead but add fresh cilantro and scallions only 30 minutes before serving to keep them vibrant and prevent wilting from the creamy dressing.