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Spicy Jalapeño Coleslaw

  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Servings: 8-10
  • Course: Soups & Salads

A vinegar-based slaw with a spicy jalapeño kick. 

Reynolds Kitchen Tips

Reynolds Kitchens tip

Make this slaw a portable picnic side by serving in Reynolds®Aluminum Foil Baking Cups.

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Ingredients

  • 3 carrots, shredded    
  • 2 jalapeño peppers, cut into 1/4-inch rings, seeds removed
  • 1/2 head green cabbage, shredded
  • 1/2 onion, thinly sliced
  • 2 tablespoons finely chopped cilantro
  • 1/2 cup lime juice
  • 1/4 cup olive oil
  • 1/4 cup sugar
  • 2 tablespoons red wine vinegar
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon salt
  • Reynolds® Aluminum Foil Baking Cups

Directions

Step 1

Toss together carrots, jalapeño, cabbage, onion and cilantro in a large bowl.

Step 2

Whisk together lime juice, olive oil, sugar, vinegar, cumin and salt. Pour over jalapeño mixture. Fold to incorporate. Cover and refrigerate 1 hour. Toss again before serving.

Step 3

Place in Reynolds® Aluminum Foil Baking Cups for easy serving.

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