Jalapeno-Lime Slaw

This Jalapeno-Lime Slaw is such a nice, simple twist on classic coleslaw.  You can control how much heat goes into this slaw by how much jalapeno you use.  I think half a jalapeno, seeds and ribs removed, adds just the right amount of zing.  This slaw is so fresh and wonderful in its simplicity.  A true summer favorite!!  And it just gets better after it sits in the fridge overnight!!  125% Loon Approved. 

Jalapeno-Lime Slaw

Jalapeno-Lime Slaw

Course: Side Dish
Cuisine: American
Keyword: Slaw
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4 people
Calories: 98 kcal
Author: Kris Longwell
This Jalapeno-Lime Slaw is so fresh, clean and offers a little more zip than your classic coleslaw. Simple flavors that really come through. Control the heat by how much of the chili you use. You can also use a serrano pepper, too. Some things are just better in their simplicity. So delicious!


  • 4 cups green cabbage finely shredded
  • 1 tbsp salt plus more to taste
  • 2 tbsp fresh lime juice
  • 2 tbsp peanut oil
  • 1 fresh jalapeno cored, seeded and ribs removed, finely chopped
  • 2 tbsp cilantro chopped


  1. Put the cabbage in a colander set over a bowl or in the sink, toss with the salt, and let sit for 20 minutes.
  2. In a separate bowl, combine the lime juice, oil, pepper, and cilantro.
  3. Gently squeeze the cabbage to remove any excess moisture.
  4. Still with the cabbage in the colander, run cold water over it, tossing it a bit to remove excess salt.
  5. Add the cabbage to the dressing and toss to coat. Taste and add a pinch of salt, if needed.
  6. Let sit at least 30 minutes (and up to 1 day) before serving.


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