Even locally, people have drastically different versions of coleslaw. One restaurant will be extremely creamy and somewhat bland (too much mayo!) and others will be so watered down you might think you’re drinking pickled cabbage.  This is how I mix up my slaw, it’s a halfway mix between the two, adds a little heat and crunch from the jalapeno, yet still has that slight tangy mouthfeel from the apple cider vinegar.. but not too much.

Let’s get this started.  Simple 10-minute recipe here.

The Perfect Texas Coleslaw

The Ingredients:

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Texas Perfect Coleslaw

The Perfect Texas Coleslaw

  • Author: RelaxedBBQ.com
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 11oz 1x
  • Category: Side Dish
  • Method: No Bake
  • Cuisine: American


This slaw has a tad bit more flavor than your typical BBQ joint, but it’s not overpowering.  We recommend this on top of your pulled pork, hot dogs, brats, pulled beef or chicken sandwiches.



10oz Coleslaw package (multicolor w/ carrots preferred)
1 cup Mayonnaise
1 Jalapeno (seeded and finely diced)
1 Lime (juice)
1/4 Cup Cilantro (chopped)
1 Green Onion (chopped)
2tbsp Apple Cider Vinegar
2tsp Celery Seed
Black pepper


Combine all ingredients into a mixing bowl.  Mix well.  Refrigerate for at least 4 hours.


I prefer to use serrano peppers in here, but don’t want to overwhelm everyone.  So if you’re a spice lover, change out the jalapeno for a serrano.  Slice thin, do not remove seeds.