Zesty Jalapeno Coleslaw
Oh my goodness! I think summer has FINALLY arrived in Minnesota! Not that we every stopped grilling, even under multiple feet of snow but summer grilling is much easier than shoveling out the grill first. Ha! In addition to the yummy brats, burgers and whatever else is thrown on the grill, summer season grilling calls for fresh barbecue friendly sides like this zesty jalapeno coleslaw. Combining jalapenos and lime give this coleslaw a spicy tang that’s sure to please your palate. Jalapeno coleslaw is super simple to make which means it’s a great dish to take to potlucks or serve at your next outdoor barbecue. Zesty jalapeno coleslaw is perfect for outdoor barbecue parties since it is made without mayo and doesn’t have dairy. This means it can sit out longer without concern.
This is a great make ahead dish as well so you’ll have plenty of time to prepare other portions of the meal. Simply toss all of the ingredients together in just minutes and let it sit for an hour. You can eat it right away but the extra lounge time is ideal for all of the flavors to mix and mingle into a tasty tantalizing topper. Try it on burgers, tacos, sandwiches or use it as a stand alone side dish. The cabbage base also holds up very well so you can store any leftovers for a few days in the fridge for delish zesty jalapeno coleslaw leftovers!
- ½ head cabbage, shredded (or use a 14oz pre-shredded bag)
- 1 carrot, peeled and shredded
- ¼ cup red onion, diced
- ¼ cup fresh cilantro, chopped
- 2 jalepenos, seeded and chopped
- 3 tablespoon lime juice
- 2 tablespoons olive oil
- 1 tablespoon honey
- ½ teaspoon cumin
- ½ teaspoon pink himalayan salt
- Toss all ingredients together and place in fridge.
- Let sit 30 minutes to an hour before serving.
- Serve cold!
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