Ingredients

The following ingredients have 4 Servings
  • 1 head cabbage (about 8 cups (see notes))
  • 1 carrot (peeled and shredded on a box grater (see notes))
  • 1 cup cooked, crumbled bacon
  • 3/4 cup mayonnaise
  • 1/4 cup white wine vinegar (or apple cider vinegar)
  • 1 tablespoon jarred pickled jalapenos (to 1/4 cup, finely minced plus 1 tablespoon of the pickling liquid from the jalapenos.)
  • 1 tablespoon granulated sugar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper (to 1 teaspoon)

Instruction

  • Use a good, sharp knife to core and shred the cabbage into thin strips. Shred a carrot on the coarse surface of a box grater.
  • Both of those go into a large mixing bowl with the crisped bacon which is set aside.
  • In a liquid mixing cup or smaller mixing bowl, measure and whisk together the mayonnaise, white wine or cider vinegar, liquid from the pickled jalapenos, chopped pickled jalapenos, sugar, salt, and pepper.
  • Toss everything together and serve immediately or stash in the refrigerator in an airtight container.
  • One of the beautiful things about jalapeno coleslaw is that it holds up well for 3 to 5 days in the refrigerator once it has been made. If you know you’re going to be storing the spicy coleslaw and want the bacon to stay crisp, hold off on stirring in the bacon.
  • In order to keep your bacon crisp, store it in a covered, paper towel lined container separately from the jalapeno coleslaw. Stir them together when you plan to serve it.
  • Of course, it’s not necessarily a bad thing for the bacon to soften in the refrigerator. I generally stir it together and store it as is. It’s all a matter of personal preference!