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Featuring crispy jalapeno carrot slaw

Creamy Jalapeno Carrot Slaw

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Try this autumn spin with a little spice. Creamy Jalapeno Carrot Slaw is crunchy and fresh, adding a zingy heat to your delicious barbecue.

  • Total Time: 10
  • Yield: Serves about 6


  • 12 ounces carrots, peeled, julienned (about 4 cups)
  • 1 Granny Smith apple, cut into matchsticks (1½ cups)
  • 1/2 cup thinly sliced red onion
  • 2 jalapeños, stemmed, seeded, minced
  • 1/2 cup fresh cilantro leaves
  • 2 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon lemon zest
  • Freshly ground black pepper
  • Kosher salt to taste


  1. Shred and dice the carrots, apples, red onion, and jalapenos to your preferred sizes. Place them in a large bowl.
  2. Mix the mayonnaise, Dijon mustard, lemon juice, and lemon zest in a bowl. Season with black pepper and salt to taste.
  3. Pour the dressing into the slaw and gently mix to combine. Taste and adjust. Allow the slaw to rest in the fridge for at least 2 hours before serving.


  • Jalapenos – If you want them spicier, slice them into thin rounds instead of finely dicing them. Most of the heat is in the membrane and seeds, which are typically removed when dicing.
  • Onions – Soak the onions in cool water for about 10 minutes to mild out their pungent flavor if you find it overwhelming.
  • Author: Brad Prose
  • Prep Time: 10
  • Category: Side Dish
  • Method: Chopping
  • Cuisine: Side Dish
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