This spicy creamy coleslaw is a bold, flavor-packed side dish with just the right amount of heat. The cool, crunchy base contrasts beautifully with the fiery dressing, making it a must-have addition to anything from backyard barbecues to weekday tacos.
Ingredient Breakdown
Cabbage and carrot create the essential foundation, lending crunch and a mild, sweet earthiness to every forkful. The cabbage holds up well under dressing, keeping its structure even after a day or two in the fridge, while the carrot adds color and natural brightness.
The onion and jalapeño contribute a one-two punch of sharpness and heat. The white onion brings its classic bite, while the jalapeño adds a lively kick. Finely chopping or shredding these ingredients helps them blend seamlessly into the slaw while delivering bursts of flavor.
Mayonnaise forms the creamy base that binds all the textures together. It brings a smooth richness that coats each shredded vegetable, serving as the perfect backdrop for the spicy, tangy notes to shine through.
Horseradish and chili powder are the spice powerhouses here. The horseradish cuts through the creaminess with its pungent zing, while the chili powder—especially a bold blend of habanero and Hawaiian hots—infuses the dressing with a deep, lingering heat.
White wine vinegar and celery seeds complete the dressing. The vinegar adds a clean, acidic lift that balances out the richness, and the celery seeds offer a classic coleslaw flavor with a slightly bitter, herbal undertone that enhances the overall complexity.
Step-by-Step Preparation Guide
Begin by shredding the cabbage, carrot, onion, and jalapeño into fine, consistent pieces. A food processor or mandoline can help achieve uniformity and save time. This step is essential for creating a well-blended slaw where no bite feels out of place.
Next, make the dressing. In a mixing bowl, whisk together the mayonnaise, vinegar, horseradish, sugar, chili powder, celery seeds, salt, and pepper until completely smooth. The key is to whisk briskly so the ingredients emulsify, creating a thick, clingy sauce.
Once the vegetables and dressing are ready, pour the dressing over the slaw base. Use tongs or a spatula to mix thoroughly, ensuring every strand of cabbage and slice of onion is evenly coated. Don’t overmix—gentle tossing helps preserve the structure and crunch.
Letting the coleslaw rest is essential. Cover and refrigerate the slaw for at least an hour before serving. This chill time allows the flavors to meld together, softens the rawness of the onion and jalapeño, and gives the creamy heat a chance to mellow and deepen.
Recipe Tips
Use a food processor for fast, even shredding:
This saves time and creates a finer texture that helps absorb the dressing more evenly.
Adjust the spice level by deseeding the jalapeño or reducing chili powder:
For a milder version, use half a jalapeño or opt for a sweeter chili powder blend.
For extra crunch, serve immediately after chilling—don’t overdress early:
This keeps the vegetables from becoming too soft before serving.
Let it sit overnight for a stronger, more pronounced flavor profile:
The longer it rests, the more cohesive and robust the flavor becomes.
What to Serve With This Recipe
This slaw makes an excellent partner to rich, smoky meats like BBQ ribs, brisket, or grilled chicken thighs. The creamy dressing cuts through the fat while the heat keeps each bite exciting.
Try it piled high onto pulled pork sandwiches or beef sliders for extra crunch and personality. It adds just the right zing to soften the richness of the meat.
Next to fried fish or shrimp, it becomes a cool and spicy contrast—especially when served alongside crispy fries or cornbread.
Or serve it with a classic mac and cheese or creamy pasta bake to balance the softness of the main with some lively texture and heat.
Frequently Asked Questions
Can I make this coleslaw ahead of time?
Yes, it actually tastes better after a few hours. Just keep it chilled and covered until ready to serve.
What can I use instead of horseradish?
Try Dijon mustard or wasabi paste in small amounts for a similar pungent kick.
Will this recipe work with red cabbage?
Absolutely. Red cabbage brings a deeper hue and holds up equally well in the dressing.
How long will it last in the refrigerator?
Stored properly, it can last up to 3 days. Stir before serving to redistribute any dressing that settles.
Creative Variations
Introduce chopped cilantro and a squeeze of lime for a zesty, Southwestern spin. The citrus brightens the dressing and pairs well with grilled meats.
Mix in diced pineapple or mango for a sweet contrast that tempers the heat while adding tropical flair.
For smoky richness, swap the standard mayo for chipotle mayo or blend in smoked paprika.
A handful of toasted sunflower seeds or pepitas sprinkled on top adds a nutty crunch that brings new texture to the bowl.
This spicy creamy coleslaw brings bold flavor, satisfying texture, and a fiery twist to the table. Whether you’re prepping for a summer cookout, layering it into a wrap, or simply serving it as a side, it’s a crowd-pleasing, flavor-forward dish that’s easy to prepare and hard to forget.
Ingredients
½ head of cabbage (approximately 1 pound)
1 small white onion
1 medium carrot, peeled
1 jalapeño pepper
Salt and pepper, to taste
For the Creamy Dressing
¾ cup mayonnaise
2 tablespoons white wine vinegar
2 tablespoons horseradish
1 tablespoon sugar
1 tablespoon red chili powder (a blend of habanero and Hawaiian hots recommended)
1 teaspoon celery seeds
Instructions
Begin by shredding the cabbage, carrot, onion, and jalapeño pepper into thin strips and placing them in a large mixing bowl. If preferred, finely chop the vegetables using a sharp chef’s knife for a more rustic texture.
In a separate bowl, whisk together the mayonnaise, white wine vinegar, horseradish, sugar, chili powder, celery seeds, and a pinch of salt and pepper. Stir vigorously until the dressing is smooth and well combined.
Pour the spicy, creamy dressing over the prepared vegetables. Mix thoroughly until every strand and slice is evenly coated in the flavorful mixture. Taste and adjust seasoning if needed.
Cover the coleslaw and refrigerate for at least one hour to allow the flavors to blend and deepen. Serve chilled as a bold, refreshing side with a spicy kick.
Spicy Creamy Coleslaw Recipe
Ingredients
- ½ head of cabbage approximately 1 pound
- 1 small white onion
- 1 medium carrot peeled
- 1 jalapeño pepper
- Salt and pepper to taste
For the Creamy Dressing
- ¾ cup mayonnaise
- 2 tablespoons white wine vinegar
- 2 tablespoons horseradish
- 1 tablespoon sugar
- 1 tablespoon red chili powder a blend of habanero and Hawaiian hots recommended
- 1 teaspoon celery seeds
Instructions
- Begin by shredding the cabbage, carrot, onion, and jalapeño pepper into thin strips and placing them in a large mixing bowl. If preferred, finely chop the vegetables using a sharp chef’s knife for a more rustic texture.
- In a separate bowl, whisk together the mayonnaise, white wine vinegar, horseradish, sugar, chili powder, celery seeds, and a pinch of salt and pepper. Stir vigorously until the dressing is smooth and well combined.
- Pour the spicy, creamy dressing over the prepared vegetables. Mix thoroughly until every strand and slice is evenly coated in the flavorful mixture. Taste and adjust seasoning if needed.
- Cover the coleslaw and refrigerate for at least one hour to allow the flavors to blend and deepen. Serve chilled as a bold, refreshing side with a spicy kick.
