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Minnesota State University, Mankato
Minnesota State University, Mankato

Cookbook - Salads

Page address: https://www.mnsu.edu/wellness/cookbook/salads/jalapenocoleslaw/

Jalapeno Coleslaw

  • 6 cups shredded cabbage or coleslaw mix
  • 2 tomatoes, seeded and chopped
  • 6 green onions, coarsely chopped
  • 2 jalapeno peppers, finely chopped
  • 1/4 cup cider vinegar
  • 3 tbsp honey
  • 1 tsp salt*

Instructions

  1. Combine cabbage, tomatoes, green onions, jalapenos, vinegar, honey and salt in serving bowl; mix well. Cover and chill at least 2 hours before serving.
  2. Stir well just before serving.

Makes 4 servings.

*Try a no-sodium product.

Tip

For milder coleslaw, discard the seeds and veins when chopping the jalapenos, as this is where much of the heat of the peppers is stored.

Nutrition facts

  • 98 calories
  • <1 g total fat
  • 2 g protein
  • 25 g carbohydrate
  • 0 mg cholesterol
  • 54 mg sodium
  • 3 g fiber