For more than 60 years,
a publication centered on life in Mississippi.
Today is October 30, 2020

Jalapeño Coleslaw

Side Dishes

Soups & Salads



9 cups thinly sliced cabbage, about 1/2 head (or a 16-oz. bag grated)
3/4 cup grated carrots (about 2 medium)
1 Tbsp. finely chopped pickled jalapeño
1 cup mayonnaise
1/2 cup sugar
1/4 cup lemon juice
1 1/2 tsp. ground black pepper


Combine the cabbage, carrots and pickled jalapeño in a large bowl. Add the mayonnaise, sugar, lemon juice and pepper, and toss to combine. Season to taste with salt. Refrigerate for 30 minutes before serving, or overnight. The coleslaw will lose its crispness the longer it sits in the refrigerator, but it will keep, covered and refrigerated, for several days after you make it. Makes 8 to 10 servings.


From “Turnip Greens & Tortillas: A Mexican Chef Spices Up the Southern Kitchen,” by Eddie Hernandez and Susan Puckett

Site designed by Marketing Alliance, Inc.