Cranberry Jalapeno Cole Slaw

Garrison Wayne


This Cole Slaw is definitely not sweet and goes extremely well with grilled meats. The jalapeno lends a subtle zip. It is seeded, so it takes the zip down a notch. I served this with a Grilled Tri Tip Steak for my Memorial Day BBQ. We all agreed that this would be perfect atop Grilled Fish Tacos. I am definitely going to try that next time.


☆☆☆☆☆ 0 votes

25 Min
No-Cook or Other


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  • 1 large
    jalapeno pepper, seeded, small dice
  • 1/2 medium
    red bell pepper, small dice
  • 1 medium
    carrot, grated
  • 1/4 c
    dried cranberries, chopped
  • 1 Tbsp
    cilantro leaves, chopped fine, pack to measure
  • 1 tsp
    grated onion, very fine
  • 1 1/4 tsp
    kosher salt
  • 1/4 tsp
    ground black pepper
  • 2 small
    limes, juiced, no peel
  • 1/2 c
  • 1 medium
    head of cabbage, cored and chopped (8-10 cups)

How to Make Cranberry Jalapeno Cole Slaw


  1. Place all of the ingredients in a very large bowl and toss well.
  2. Transfer to a serving dish.
  3. Cover and chill in refrigerator for a couple of hours before serving.
  4. Best used within 24 hours.

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