By Christie Vanover | Published June 30, 2022 | Last Updated July 7, 2022
Don’t make boring coleslaw. You know the kind. The kind that people feel obligated to put on their plate, even though they don’t really want it. And they rarely go back for seconds. This is a recipe that will have people wanting more.
Substitutions: You can substitute 3 fresh diced jalapeños for the candied jalapeños. The recipe is also great with one diced green apple mixed in.
Equipment Needed to Make Coleslaw
How to Make Coleslaw Dressing
You want to start by making the coleslaw dressing, so you can combine the ingredients evenly.
Place the mayo in a large bowl. Be sure the bowl is really big, because the cabbage will take up a lot of space (at first).
Drain the juice from the can of pineapple into the bowl and add the celery seeds, salt and pepper. Stir to combine. It’s okay if there are a few lumps.
How to Make Coleslaw
You can buy coleslaw mix already pre-shredded. The angel hair type is shred really fine. However, sometimes there are a few big chunks inside that I take out to keep the salad consistency even.
Some pre-made coleslaw mixes also have red cabbage and shredded carrots mixed in. That kind is totally fine, too. Just don’t use shredded lettuce. It’s wilts too fast.
As an alternative, you can buy one head of green cabbage and slice it thinly with a chef’s knife or food processor.
Two 10-ounce bags of shredded cabbage equals 7 cups. You’ll also get about 7 cups of shredded cabbage from one head. If you use a little more or a little less, it’s not a big deal.
For less cabbage, use a bit less mayo. And if you have more, add a little more mayo. You’ll use just under 1/4 cup of mayo per cup of cabbage.
Add the cabbage one bag at a time and fold it in with the dressing to incorporate it as evenly as possible. Once the first bag is blended, add the second bag. Once that’s blended, add the broccolli slaw.
Now it’s time to mix in the diced candied jalapeños and crushed pineapple.
One of the cool things about making homemade coleslaw is that you can make it your own and add your signature. That’s why I add candied jalapeños and crushed pineapple. I like bringing the unexpected.
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Frequently Asked Questions
No. I do not recommend freezing coleslaw. Thawing it will cause the cabbage to release a lot of liquid and your coleslaw will end up soggy.
Coleslaw made with cabbage is only good for a day or two. If you store it longer, it will start to get soggy. When you serve it at your barbecue, only leave it at room temperature for up to two hours. If you need to serve it longer, place the serving bowl on top of a larger bowl with ice to keep the temp below 40F degrees.
Most people will eat about 1/2 cup serving of coleslaw. This recipe make 8 cups, which is about 16 servings.
According to Merriam-Webster, coleslaw is one word meaning cabbage salad. The name derives from the Dutch word Koolsla.
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Candied Jalapeño Coleslaw
- 1 1/2 cup mayonnaise
- 1 can crushed pineapple
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp celery seeds
- 7 cups shredded cabbage
- 12 oz bag broccoli slaw
- 1/2 cup candied jalapeños
- Make the Dressing: In a large bowl, mix together the mayonnaise, juice from the crushed pineapple, salt, pepper and celery seeds.
- Add Remaining Ingredients: Stir in half of the shredded cabbage, until it's coated. Repeat with the second half of the cabbage. Repeat with the broccoli slaw. Then, fold in the crushed pineapple and candied jalapeños.
- Chill: Cover and refrigerate for 30 minutes. Toss just before serving.