Easy vegan jalapeno slaw

Jalapeno slaw is a spicy, creamy side dish or topping for fishless tacos. You only need five simple ingredients and about five minutes to make it!

Y'all, I am obsessed with this jalapeno slaw! It's so simple to make and a perfect veggie side for a weeknight meal.

This vegan slaw is creamy, tangy, and can be as mild or spicy as you want it to be.

Need more easy vegan coleslaw recipes? Try my beautiful broccoli slaw or ginger apple slaw!

Recipe notes

Jalapeno slaw comes together in a flash. You only need about five minutes to make it, if you use my two shortcuts!

First off, I rarely shred cabbage by hand, unless there's a very specific thickness or type of cabbage that I want.

You can see in the photos and in the video that my slaw has bits of carrot in it. That's because the bagged coleslaw my store had included carrot. And that's fine. A little veggie variety in this recipe is a-OK!

My other shortcut is using pickled jalapenos that are already chopped. You can find these at the regular grocery store, right next to the sliced pickled jalapenos. The price is the same, so save yourself some time and effort!

Once you gather your ingredients, mix the jalapeno slaw together. Add the jalapenos by the tablespoon until you reach your desired heat level. Then, chill until it's time to serve.

How to serve and store

I love this as a side or a topping! Here are some serving suggestions:

• alongside my Chicken Fried Tofu, for a vegan KFC-style meal
• to top fishless tacos with some sliced avocado
• as a side with your favorite sandwich
• on top of a vegan BBQ sandwich

Really, anywhere you'd use plain ol' coleslaw, this jalapeno slaw will not just work but add a whole extra flavor dimension to the mix.

Your slaw will keep for around three days in an airtight container in the refrigerator.

More ways to use jalapeños

📖 Recipe

Jalapeno slaw recipe

Jalapeno slaw is a spicy, creamy side dish or topping for fishless tacos. And you only need five simple ingredients to make it!

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Course: Appetizer, Salad

Cuisine: Vegan

Keyword: jalapeno slaw, vegan jalapeno slaw

Prep Time: 5 minutes minutes

Total Time: 5 minutes minutes

Servings: 8

Calories: 72kcal

Author: Becky Striepe

Ingredients

• ▢ 1 ½ cups shredded cabbage - see note
• ▢ ⅓ cup vegan mayo
• ▢ ¼ cup chopped green onion
• ▢ 2-4 tablespoons chopped pickled jalapenos - to taste, see note
• ▢ 1 tablespoon yellow mustard

Instructions

• ▢
  Toss everything together in a large bowl. Chill until you're ready to serve.

Video

Notes

There are a couple of time-saving tricks I use to make this recipe in just five minutes:

1. Buy bagged, shredded cabbage. In the photos and video, you'll see that there are little carrot pieces in my slaw. That's because I used bagged coleslaw mix, which is just shredded cabbage and sometimes a touch of shredded carrots.
2. Use already-chopped pickled jalapenos. Most grocery stores sell pickled jalapenos that are already chopped up. Such a time-saver!

When you add the jalapenos, start with two tablespoons, and then add more by the teaspoon or tablespoon until you reach your desired heat level.

Nutrition

Nutrition Facts

Jalapeno slaw recipe

Amount per Serving

Calories

72

% Daily Value*

Fat

 

7

g

11

%

Saturated Fat

 

1

g

5

%

Polyunsaturated Fat

 

0.2

g

Monounsaturated Fat

 

0.3

g

Sodium

 

98

mg

4

%

Potassium

 

46

mg

1

%

Carbohydrates

 

2

g

1

%

Fiber

 

1

g

4

%

Sugar

 

1

g

1

%

Protein

 

1

g

2

%

Vitamin A

 

87

IU

2

%

Vitamin C

 

6

mg

7

%

Calcium

 

12

mg

1

%

Iron

 

0.3

mg

2

%

* Percent Daily Values are based on a 2000 calorie diet.

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