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Spicy Citrus Coleslaw That Stays Crunchy — Zesty Slaw for Burgers and Tacos Pinterest recipe pin

Spicy Citrus Coleslaw

A bold, crunchy coleslaw with citrus zest, a stable mayo-yogurt emulsion, and jalapeño heat—stays crisp and bright next to grilled sandwiches or tacos.
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Prep Time 20 minutes
Total Time 40 minutes
Servings: 6 servings
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

  • 1 small head green cabbage about 1 pound, shredded
  • 1 small head red cabbage about 1 pound, shredded
  • 2 medium carrots shredded
  • 1 jalapeño thinly sliced (seeds removed for milder heat)
  • 3/4 cup mayonnaise
  • 1/4 cup plain Greek yogurt
  • 3 tablespoons fresh orange juice
  • 1 tablespoon fresh lime juice
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon orange zest about 1 medium orange
  • 1 teaspoon lime zest
  • 1/2 teaspoon cornstarch
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon toasted sesame oil optional
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon fine salt divided
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons chopped green onion
  • 1/4 teaspoon cayenne pepper optional
Optional additions
  • 1/2 cup canned pineapple drained (optional)
  • 1/4 cup chopped roasted cashews optional

Equipment

  • 1 Large mixing bowl
  • 1 Medium saucepan
  • 1 Microplane zester
  • 1 Box grater or mandoline

Method
 

Prepare the vegetables
  1. Trim cores and thinly shred both cabbages; shred carrots and thinly slice the jalapeño. Place in a large bowl, sprinkle with 1 teaspoon salt, toss, and let sit 10 minutes. Squeeze the shredded vegetables in a clean towel to remove excess liquid.
Make the dressing
  1. In a small saucepan combine orange juice, lime juice, apple cider vinegar, sugar, and cornstarch. Warm over low heat, stirring, until glossy and slightly thickened, 1–2 minutes; remove from heat and let cool briefly.
  2. Whisk the warm mixture into mayonnaise, Greek yogurt, orange zest, lime zest, Dijon, sesame oil (if using), black pepper, and cayenne (if using). Taste and adjust salt.
Toss and chill
  1. Pour the cooled dressing over the drained vegetables and toss until evenly coated. Fold in cilantro and green onion. Refrigerate 20–30 minutes before serving. If desired, stir in 1 tablespoon extra orange juice just before serving for added brightness.
Serve
  1. Serve cold or at room temperature alongside sandwiches, tacos, or grilled meats. Store leftovers in an airtight container for up to 3 days.

Notes

Pat or squeeze the shredded cabbage and carrot very dry before dressing to prevent a watery slaw. Warm the citrus-vinegar mixture briefly with cornstarch to stabilize the emulsion; allow it to cool before mixing. This slaw is best within 3 days refrigerated and does not freeze well.