Homemade Coleslaw

Meal Suggestions

• BBQ Pairings: Pulled pork sandwiches, smoked brisket, grilled chicken, fish tacos.

• Sandwich Toppers: Fried chicken sandwiches, fish burgers, Reubens.

• International Fusion: Korean BBQ tacos, Vietnamese banh mi, Mexican carnitas.

• Comfort Food: Fried catfish, mac and cheese, cornbread.

Taste Adjustments

If the Dressing is Too Bland

• Add ¼ teaspoon more salt incrementally.

• Increase smoked paprika to 1½ teaspoons for deeper flavor.

• Add ½ teaspoon garlic powder for more depth.

If Too Vinegary

• Add 1-2 tablespoons mayonnaise to mellow acidity.

• Increase sugar to 2 teaspoons for balance.

• Mix in 1 tablespoon sour cream for creaminess.

If Too Sweet

• Add 1 tablespoon apple cider vinegar or lemon juice.

• Increase salt by ¼ teaspoon.

• Add ½ tablespoon Dijon mustard for tang.

If Lacking Heat

• Increase sriracha to 1½ tablespoons.

• Add ¼ teaspoon cayenne pepper.

• Add additional finely diced fresh jalapeño (in addition to current amount). Or, include some of the seeds and pith to increase heat.

If Too Spicy

• Add extra shredded cabbage to dilute heat.

• Increase mayonnaise by 2 tablespoons.

• Mix in 1 tablespoon honey to balance spice. 

Shortcuts

• Prepackaged shredded cabbage mix – although pricier, it is a huge time-saver. Based on my experience, store-bought coleslaw dressings are not great though – a lot of times they are too sweet (even when adding additional ingredients). I recommend taking the time to make the dressing.

• Green onions and jalapeños freeze well – when they are getting a bit old in the fridge or when I am slicing and dicing for a recipe and am feeling feisty – I prepare extra green onions and jalapeños and just store in zippered freezer-safe bags. Then you have these ingredients handy for all types of recipes.

 

Troubleshooting

• Watery coleslaw: Salt cabbage 5 minutes, rinse, and spin dry in salad spinner.

• Wilted appearance: Add fresh cabbage to revive texture.

• Color bleeding: Rinse red cabbage separately before combining.

• Soggy texture: Drain excess liquid and add fresh vegetables.

 

Make Ahead

• Separate storage: Keep dressing and vegetables separate until serving day for best crunch. Combine 2 to 4 hours before serving for enhanced flavor.

• Dressing longevity: Prepared dressing keeps refrigerated for 2 weeks.

 

Storage & Leftovers

• Store coleslaw in an airtight container in the refrigerator. Will last about 5 days or so.

• Leftover Ingredients:

  • If using ½ of each color of cabbage – you will have leftover cabbage – use in recipes such as Sautéed Cabbage, to make sauerkraut, or shred and freeze in a zippered plastic bag (cabbage will need to be cooked after being frozen – fresh uses like coleslaw don’t work with frozen vegetables).

  • Jalapeños freeze well with no extra work (I use frozen jalapeños for this recipe often) – just dice, throw in a zippered baggie, and keep in the freezer.

 

Substitutions & Variations – Dairy-Free

• Mayo substitute: Use vegan mayonnaise or cashew cream.

• Tahini dressing: Combine 2 tablespoons tahini + olive oil + vinegar.

• Avocado base: Mash 1 ripe avocado with lemon juice as creamy base.

 

Substitutions & Variations – Vegan

• Egg-free mayo: Use aquafaba-based or tofu-based mayonnaise.

 

Safety Tips

When handling jalapeños, wear disposable nitrile gloves or wash your hands immediately after handling to protect your skin from capsaicin, the compound that causes burning sensations. Avoid touching your face or eyes during preparation and thoroughly wash hands and surfaces afterward using dish soap to remove capsaicin oils. Don’t use your bare hands to remove the pith and seeds (I know this from experience…not fun to have burning thumbs for a couple of days) - I use just a normal spoon to scoop out the seeds and scrape out the pith. If you do get a burn, remedies like soaking hands in milk or applying a baking soda paste can help soothe the irritation.