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Recipe

Sweet and Spicy Cole Slaw Recipe

Crunchy cabbage, a zippy lime dressing, and a gentle heat that sneaks up in the best way. This sweet and spicy slaw is quick, bright, and built for tacos, BBQ, and weeknight bowls.

Author By Matt Campbell
4.8
A glass bowl of sweet and spicy cole slaw with shredded green cabbage, purple cabbage, and carrots, lightly creamy dressing, and sliced jalapenos on top, on a wooden table
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If your idea of coleslaw is a soggy side you politely ignore at the cookout, I get it. This one is different. It is crunchy, punchy, and a little unpredictable in a fun way. Think crisp cabbage, sweet honey, lime that wakes everything up, and a chile heat that makes you go back for another forkful just to confirm you are paying attention.

The best part: it is all accessible stuff. No specialty ingredients, no complicated technique, and no long waiting around for magic to happen. Give the cabbage 10 minutes to do its little salt-and-drain thing, then toss it with the dressing and let it hang out another 10 to 15. That is it. You get a zesty, zingy slaw that plays nice with tacos, pulled pork, fried chicken sandwiches, or a simple rice bowl that needs a little personality.

A close-up photo of shredded cabbage and carrots being tossed with creamy dressing in a large mixing bowl

Why It Works

  • Big crunch, not limp. Salting the cabbage briefly pulls out excess water so the slaw stays crisp.
  • Sweet, spicy, and bright in balance. Honey rounds out the heat, lime keeps it snappy, and a touch of Dijon adds depth.
  • Flexible heat level. Use jalapeño for friendly heat, serrano for a little chaos, or leave it mild for picky eaters.
  • Make-ahead friendly. It gets better after a short rest, which is exactly what you want on a busy day.
  • Party-proof yield. Makes about 8 to 10 cups, depending on how finely you shred.

Pairs Well With

  • BBQ pulled pork sandwiches
  • Fish tacos or shrimp tacos
  • Fried chicken or chicken tenders
  • Grain bowls with black beans and avocado

Storage Tips

Refrigerate: Store in an airtight container for up to 3 days. It will soften slightly over time but stays tasty.

Keep it crunchy: If you are making it ahead for a party, mix the dressing and veggies separately, then toss 30 to 60 minutes before serving.

Quick revive trick: If day-two slaw tastes muted, hit it with a squeeze of lime and a pinch of salt, then toss.

Do not freeze: Cabbage gets watery and sad after thawing.

Time note: Total time includes resting time (10 minutes to salt the cabbage, plus 10 to 15 minutes after tossing).

Common Questions

Can I make this slaw without mayonnaise?

Yes. Swap the mayo for plain Greek yogurt for a lighter, tangier version.

Or go fully non-creamy: whisk 3 to 4 tablespoons olive oil into the lime, vinegar, honey, and seasonings. Taste, then add more oil as needed (up to 1/4 cup) until it coats the cabbage the way you like. It will eat more like a bright vinaigrette slaw than a classic creamy one.

How spicy is it?

With 1 jalapeño and the seeds removed, it lands mild-to-medium for most people, but peppers vary. Want it hotter? Use a serrano, keep some seeds, or add more hot sauce. Want it mild? Skip the fresh chile and use smoked paprika for flavor without heat.

How far ahead can I make it?

It is best 15 minutes to 24 hours after mixing. Past that, it is still good but softer. For maximum crunch, prep everything and toss closer to serving.

What is the best cabbage to use?

A mix of green and purple cabbage gives you great crunch and color. Bagged coleslaw mix works too. Just check for thicker chunks and slice them down a bit so everything eats evenly.

Why does my slaw get watery?

Cabbage releases moisture when it meets salt and acid. A short salt rest plus a quick squeeze fixes most of it. Also, do not overdress. You can always add more dressing, but you cannot take it back.

I started making versions of this slaw when I realized my tacos were doing all the heavy lifting. The meat was great, sure, but everything tasted a little flat without something crunchy and bright on top. One night I threw together cabbage, lime, honey, and a jalapeño I had rolling around in the crisper. I took one bite and immediately got that pause mid-chew moment. Like, okay wow. Now this is the bowl of “something crunchy” I keep in the fridge when I want dinner to feel like a real meal without turning it into a whole project.