Spicy Coleslaw with Maple: Healthy and Perfect for BBQ

Hi folks!

Say goodbye to heavy, overly salty coleslaw weighed down by too much mayo. It’s time for something fresher—this coleslaw is light, bright, and just the right kind of tangy. With a kiss of maple syrup for a touch of sweetness and a spicy kick from jalapeño, this isn’t just any coleslaw. It’s a healthier, more exciting take that will add a burst of flavor to pulled pork, burgers, or even your everyday salad.

A Coleslaw Makeover

This isn’t the coleslaw of your childhood. Sure, it’s got the crisp cabbage you know, but that’s where the familiarity stops. A splash of maple syrup brings in a subtle, surprising sweetness that balances beautifully with the tangy apple cider vinegar and the spicy bite of jalapeño. Each bite hits a little different but oh-so-delicious.

Effortless and Adaptable

Want to make it even easier? Grab a bag of pre-shredded slaw mix. Or, if you prefer a little extra crunch, shred fresh cabbage and carrots yourself. Either way, this slaw comes together in no time. For a fun twist, toss in julienned Granny Smith apples or matchstick snow peas. Parsley adds a nice pop of color, but no need to go fancy—this recipe is all about ease.

Why You’ll Love It

Not only is this coleslaw simple to make, but it also pairs perfectly with anything from spicy chicken wings to smoked ribs. The maple syrup brings a touch of unexpected sweetness, and the jalapeño gives it just the right amount of heat. It’s the best of both worlds—sweet, tangy, and spicy, all in one bowl.

Dinner Idea

How to Shred Cabbage and Carrots for Slaw

Shredding cabbage and carrots for your slaw is super simple, and you can use a few different tools based on what you’ve got in your kitchen. Here’s how to do it:

Tools You Can Use:

• Knife: A sharp chef’s knife works great! Just halve the cabbage, remove the core, and slice it into thin ribbons. For carrots, peel and chop them into matchsticks. Tip: Make sure your knife is sharp—this makes cutting much easier!
• Mandoline: If you have one, a mandoline will give you perfectly thin cabbage slices in no time. Just be careful and use the hand guard! For carrots, run them over for nice, even strips. Tip: A mandoline makes slicing a breeze, but a knife does the trick just fine too!
• Box Grater: This is great for carrots! While it’s not common for cabbage, you can still use it to get finely shredded carrots. Just run the peeled carrots over the large holes. Tip: For a finer texture, you can use a box grater for both veggies, but your cabbage will be softer.

Use What You Have!

The best part? You don’t need any fancy gadgets to make slaw. Whether you grab a knife, mandoline, or box grater, just get those veggies chopped into bite-sized pieces. So, use what you have and don’t stress—it’ll be delicious no matter what!

Next time you’re planning a BBQ or just looking for a quick side dish, give this maple-infused coleslaw a try. It’s a far cry from the same old slaw, and trust me, your taste buds will thank you!

This recipe is adapted from My Vermont Table: Recipes for All Six Seasons by Gesine Bullock-Prado, a delightful cookbook that beautifully captures the essence of living and cooking in harmony with Vermont’s seasons. I absolutely love this book for its delicious recipes and the charm it brings to each dish!

This post may contain affiliate links, meaning I get a commission if you decide to make a purchase through my links, at no cost to you. Thanks for your support!

Discover More Delicious Recipes

• Ginger and Sesame Slaw
• Old-Fashioned Cabbage Pie
• Surprisingly Addictive Pickled Red Onions + Pickled Carrots
• Simplest Pulled Pork with Vinegar Slaw + A Delicious Molasses Barbecue Sauce
• Shanghai-Style Sweet and Sour Baby-Back Ribs
• Brothy Spiced Meatballs and a Zippy Carrot Slaw
• Spicy Gochujang Eggs in Purgatory – The BEST Shakshuka

If you enjoyed this recipe and would love to see more, join me on YouTube, X, and Instagram! Please comment, like, and share. It really helps! I would love to hear from you 🙂 And if you made this recipe, how did it go for you?