Salad: United States – Texas – Texas Coleslaw

Serving Size: 6

Approximate Time

Prep 15 min

Cook 0 min

Additional 1 hr

Total 1 hr 15 min

Ingredients

- 1 small head green cabbage, about 2 lb (900 g), cored and shredded
- 1/2 small head red (purple) cabbage, about 8 oz (225 g), shredded
- 2 large carrots, about 8 oz (225 g), peeled and shredded or julienned
- 1/2 medium red onion, about 4 oz (115 g), thinly sliced
- 2 jalapeños, about 2 oz (55 g) total, seeded and finely chopped (adjust to taste)
- 1/2 cup (packed) fresh cilantro leaves, about 15 g, chopped
- 1/3 cup (80 ml) apple cider vinegar
- 1/3 cup (80 ml) canola oil (or other neutral oil)
- 2 tbsp (25 g) light brown sugar, packed
- 1 tbsp (15 ml) Dijon mustard
- Juice of 1 lime, about 2 tbsp (30 ml)
- 1 clove garlic, minced (about 3 g)
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1/2 tsp (1 g) smoked paprika
- Optional: 2 tbsp (30 g) chopped pickled jalapeños for extra tang

Instructions

Short Description:
A crisp, tangy coleslaw with a vinegar-forward dressing and a spicy kick from fresh jalapeños, accented by cilantro and smoked paprika to pair with Texas-style barbecue.

Regional Notes:
This Texas variation uses a vinegar-based dressing (not mayonnaise) and fresh jalapeños for heat, giving a bright, piquant contrast to smoky meats. Cilantro and smoked paprika nod to Tex-Mex and barbecue influences common in Texas coleslaws.

1. In a very large bowl, combine the shredded green cabbage, shredded red cabbage, shredded carrots, and sliced red onion.
2. Add the chopped jalapeños and chopped cilantro to the bowl with the vegetables; toss briefly to distribute.
3. In a separate mixing bowl or jar, whisk together the apple cider vinegar, canola oil, brown sugar, Dijon mustard, lime juice, minced garlic, kosher salt, black pepper, and smoked paprika until the sugar is dissolved and dressing is emulsified. If using, stir in the chopped pickled jalapeños.
4. Pour the dressing over the cabbage mixture and use two large spoons to toss thoroughly, making sure the dressing evenly coats the vegetables.
5. Taste and adjust seasoning: add more salt, a pinch of sugar, or another squeeze of lime as desired. If you prefer less heat, stir in an additional tablespoon of canola oil.
6. Cover and refrigerate for at least 30 minutes, preferably 1–2 hours, to allow flavors to meld and the cabbage to soften slightly. For best texture, toss again just before serving.
7. Transfer to a serving bowl and garnish with a few extra cilantro leaves or a light dusting of smoked paprika if desired. Serve chilled alongside smoked brisket, ribs, or other Texas barbecue.
8. Leftovers keep well in an airtight container in the refrigerator for up to 3 days; toss before serving as dressing may settle.