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Honey-Jalapeño Coleslaw

Courtesy Phil Johnson
Prep Time:
15 mins

Chef notes

The grated jalapeño and hint of honey give this slaw a delicious balance of sweet and heat, which makes this classic side dish more exciting and dynamic.

Technique tip: Remove seeds from jalapeño to reduce heat. Adding the dressing right before serving keeps the slaw nice and crunchy.

Swap option: Swap serrano pepper for jalapeño for more heat.


  • 1 cup mayonnaise
  • 1/2 cup cider vinegar
  • 2 cloves garlic, minced
  • 1/4 cup brown sugar
  • 1 onion, grated
  • 1 tablespoon kosher salt
  • 1 jalapeño, grated
  • 1 tablespoon freshly ground black pepper
  • 1/2 teaspoon celery seed
  • 1 tablespoon honey
  • 1 bag coleslaw mix


In a container, mix together the mayo, vinegar, garlic, sugar, onion, salt, jalapeño, pepper, celery seed and honey. Cover and store in refrigerator.

When ready to serve, fold in dressing into coleslaw mix — just enough to wet the cabbage.