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.