No Mayo Jalapeno Cilantro Coleslaw

A few weeks ago in our weekly CSA share we received a whole head of cabbage. “Okay…” I thought. What to do with a whole head of cabbage? I didn’t want to go the route of slathering mayo into a bowl and mixing in the chopped cabbage and just settling for boring old coleslaw. I decided to hop online and do some perusing for something flavorful and unique. After a few hours of browsing the web and Pinterest I came across a no-mayo coleslaw recipe with cilantro and jalapeño…now this sounded interesting, unique and definitely flavorful. 

Just the weekend before my bestie and her hubby visited us in our new stomping grounds of Pittsburgh.  We tried this amazing jalapeño apple slaw at Smoke, a fabulous BBQ joint nestled into restaurant row on Butler Street in Lawrenceville. The slaw had some heat from the jalapeño, a fresh crisp taste from the apple and cabbage, and a very light dressing that pulled together all of the ingredients. It was DELICIOUS to say that least. 

This no-may jalapeño coleslaw recipe definitely hit pretty close to the slaw we devoured at Smoke. It had slight heat, good crunch, and a flavorful dressing made from red wine vinegar, dijon mustard, garlic, cumin, and olive oil.  

Chop a few ingredients, whip together the dressing, add in and mix – that’s it! A perfect side dish for any meal and I can guarantee you this will definitely show up any boring mayo coleslaw at your summer BBQ’s!

No-Mayo Jalapeno Cilantro Coleslaw
Serves 6
An interesting spin on your average coleslaw...this no may recipe combines jalapeño, green onions, and cilantro with a garlic cumin red wine vinegar dressing.
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Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
  1. 1 cabbage
  2. 1 jalapeno
  3. 2 green onions
  4. Handful of cilantro
  5. 1 large garlic clove
  6. 2 tablespoons dijon mustard
  7. 2 tablespoons red wine vinegar
  8. 1/4 cup olive oil
  9. 1 teaspoon ground cumin
  10. Salt & pepper
  1. First shred the cabbage as finely as you can, but don’t get too crazy about it. Put it into a large bowl, sprinkle it all over with a little bit of salt, and toss with salad tongs. Then set that aside and make your dressing.
  2. Put the red wine vinegar and mustard into a small bowl with a minced garlic clove and whisk it together. Then slowly drizzle in the olive oil while whisking until it’s all incorporated.
  3. Add into the bowl of cabbage the minced jalapeno, green onions, cumin and a little more salt and freshly ground pepper. Mix that around well and then add in the dressing.
  4. Stir the dressing in to coat all of the cabbage, then add in the cilantro. Serve and enjoy!
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