Spicy Coleslaw (The Perfect Slaw for Pulled Pork Sandwiches!)

Why you’ll love this recipe (and make it again and again)

• It’s cool, creamy, crunchy, and spicy—a flavor and texture dream team!
• Adds the perfect punch to pulled pork sandwiches, tacos, or burgers.
• Comes together in minutes with just a handful of ingredients.
• Totally make-ahead friendly and gets better as it chills.
• Great way to dress up bagged slaw mix for a no-fuss side dish.

Ingredient notes and smart swaps

Here’s what you need to make this bold and spicy coleslaw. The recipe card below provides a complete list of all ingredients and measurements.

• Coleslaw mix – Use a 14 oz bag of pre-shredded cabbage and carrots to save time. I like to chop mine up a bit more than the way it comes. You can shred your own if you prefer!
• Mayonnaise – The creamy base that brings it all together. Use full-fat for the best flavor. I like Dukes.
• Red onion – Adds sharpness and a pop of color.
• Jalapeños – Bring the heat! Use more or less depending on your spice preference. You can also sub with pickled jalapeños for a tangy twist.
• Red wine vinegar – Gives the slaw a little tang to balance the creaminess.
• Granulated sugar – Just a touch to mellow out the vinegar and spice.
• Kosher salt & black pepper – Essential for seasoning and flavor balance.

🔁 Swap Tip: Not a fan of mayo? Try Greek yogurt or a blend of yogurt and sour cream for a lighter take.

How to make the best spicy coleslaw

This couldn’t be easier—and it tastes even better after chilling a bit!

1. Add the coleslaw mix, sliced red onion, and chopped jalapeños to a large bowl. Whisk together the mayonnaise, red wine vinegar, sugar, salt, and pepper in a separate small bowl.
2. Pour the dressing over the slaw mixture and toss until evenly coated.

3. Cover and refrigerate for at least 30 minutes to let the flavors mingle.
4. Give it a taste before serving—adjust salt, pepper, or vinegar if needed.

🧊 Make It Ahead: This slaw holds beautifully in the fridge for up to 2 days, and the flavor gets even better over time!

What to serve with spicy coleslaw

It’s the perfect BBQ sidekick, but don’t stop there! Try it with:

• Air Fryer Pulled Pork (yes, you knew that was coming!)
• Air Fryer Chicken Leg Quarters
• Chuck Roast Chili
• Pecan Crusted Chicken

Fun twists and tasty variations

Want to make it your own? Here are a few ideas:

• Add shredded carrots, diced celery, or chopped cilantro.
• Swap jalapeños for sriracha or hot sauce in the dressing.
• Stir in a little Dijon mustard in the dressing for extra tang.

Shortcut to supper (Time-saving tips)

• We are using bagged coleslaw mix to skip chopping or shredding the cabbage.
• Chop the onion and jalapeños earlier in the day and stash them in the fridge.
• Make the dressing ahead—it’ll keep in the fridge for a few days.

Storing & reheating (Keep it fresh!)

Okay, no reheating here—but you can store this spicy slaw like a pro:

• Store leftovers in an airtight container in the fridge for up to 2 days.
• Give it a good stir before serving—it may need a splash of vinegar or mayo to freshen it up.

Supper & then some (Reimagining leftovers)

Leftover spicy coleslaw? Lucky you!

• Pile it on tacos or burritos.
• Add it to a BBQ pulled pork pizza or flatbread.
• Use it as a crunchy topping for loaded hot dogs or chili dogs.

Make it ahead (plan and prep tips)

• The slaw is best if made at least 30 minutes before serving.
• You can make the dressing up to 3 days in advance and toss it with the veggies when ready.

Recipe FAQs (common questions answered)

Try this recipe, and let me know what you think!

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Did you try this recipe for Spicy Coleslaw? I’d love to know how it turned out!
Did you give it your own twist or have a shortcut that made it even easier? Share your thoughts in the comments below, and don’t forget to leave a star rating. Your feedback helps others (and totally makes my day).

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