Jalapeno Cilantro Slaw


  • 1/2 head cabbage, cut julienne
  • 3 carrots, grated
  • 1/2 red onion, halved and thinly sliced
  • 2-3 jalapeno peppers, seeded and thinly sliced
  • 1/2 cup fresh cilantro, chopped
  • 1 cup Kelchner’s Jalapeno Cilantro Lime
  • salt & pepper to taste


In a large bowl, add the coleslaw ingredients. Stir in Kelchner’s Jalapeno Cilantro Lime. Serve immediately or after refrigerating for up to two days.

Serving suggestion: on top of pulled pork sandwiches or fish tacos, or on the side of oven BBQ chicken.

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