Cole Slaw With Jalapeño Mayonnaise

If you don't care for hot, spicy food, use the lower end of the range for jalapeños. To save time, buy the preshredded cabbage in the produce section of the grocery.

Yield: 8 servings (serving size: 1/2 cup)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 62
  • Fat: 1.1g
  • Saturated fat: 0.1g
  • Protein: 1.7g
  • Carbohydrate: 12.7g
  • Cholesterol: 1mg
  • Iron: 0.5mg
  • Sodium: 185mg
  • Calories from fat: 14%
  • Fiber: 1.7g
  • Calcium: 39mg


  • 4 cups finely sliced green cabbage
  • 2/3 cup frozen whole-kernel corn, thawed
  • 1/2 cup shredded carrot
  • 1/3 cup finely sliced red onion
  • 1/4 cup finely sliced red bell pepper
  • 1/4 cup finely sliced green bell pepper
  • 1/4 cup finely chopped fresh parsley
  • 3 tablespoons finely chopped fresh cilantro
  • 1/3 cup low-fat mayonnaise
  • 1/3 cup fat-free sour cream
  • 1 tablespoon sugar
  • 1 tablespoon lime juice
  • 1/4 teaspoon salt
  • 1 to 2 jalapeño peppers, seeded and minced


  1. Combine first 8 ingredients in a large bowl; toss gently.
  2. Combine mayonnaise and remaining 5 ingredients in a small bowl.
  3. Add dressing to cabbage mixture, and toss gently. Cover and chill at least 3 hours.
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