Tex-Mex Jalapeño Coleslaw with Cilantro Lime Dressing
A bold, tangy coleslaw with a Tex-Mex twist, featuring a creamy cilantro-lime dressing and a kick of jalapeño.
- Prep10 min
- Total15 min
- DifficultyEasy
- Servings12
This coleslaw breaks away from the classic creamy version with a vibrant, zesty dressing that combines sour cream, buttermilk, and lime for a tangy base, while jalapeño and cumin add warmth and a gentle heat. The cabbage is first salted and sugared to draw out excess moisture, then rinsed and dried, ensuring a crisp, not soggy, salad.
Perfect as a side for grilled meats, tacos, or barbecue, this salad comes together in just 15 minutes and can be made ahead—it actually gets better as it sits. The balance of creamy, tangy, and spicy makes it a crowd-pleaser at any gathering.
Ingredients
For the Dressing
For the Slaw
Converted amounts are rounded.
Method
- Prepare the dressing: In a small bowl, whisk together the sour cream, buttermilk, apple cider vinegar, mayonnaise, 3 tablespoons sugar, lime juice and zest, cilantro, garlic, cumin, and black pepper until smooth. Set aside.
- Prepare the slaw: In a large bowl, combine the shredded cabbage, grated carrot, and diced jalapeño. Sprinkle with the 2/3 cup sugar and kosher salt, then toss well to coat. Let stand for 5 minutes.
- Transfer the vegetables to a large colander and rinse thoroughly under cold running water to remove the salt and sugar. Drain well.
- Dry the vegetables: Either spin them in a salad spinner until dry, or spread them on a large rimmed baking sheet lined with a triple layer of paper towels or a clean kitchen towel, then blot with more towels to remove excess moisture. Return the dried vegetables to the large bowl.
- Pour the dressing over the vegetables and toss until evenly coated. Taste and adjust seasoning with additional salt, pepper, or sugar as desired. Serve immediately or refrigerate for up to 2 hours before serving.
💡 Tips
- For a milder coleslaw, remove the seeds and ribs from the jalapeño thoroughly.
- The salted-sugar step draws out moisture from the cabbage, ensuring a crisp texture even after dressing.
- This coleslaw can be made up to 4 hours ahead; toss again just before serving.
Inspired by a recipe from Serious Eats