Creamy Purple Cabbage Coleslaw with Cilantro and Anaheim Peppers – my go-to coleslaw recipe that is ALWAYS a hit!
This is an all-time blog favorite that was born out of a desire to make coleslaw-that-doesn’t-suck AND to specially go with the all-time, most popular blog post – Smoked Pork Shoulder.
A couple years ago, when my husband and I were perfecting the Smoked Pork Shoulder recipe, I knew we needed a seriously amazing coleslaw recipe to go with it. And you guys know as well as I do, coleslaw is rarely, if ever, very popular. It usually tastes the same as always, is forgettable and frankly not that nice to look at. So my mom and I created this spiced up version of plain-old-coleslaw that was made to go with pork shoulder, but can seriously liven up any meal. We tested it at a family cookout and, lo and behold, the coleslaw disappeared.
This is honestly the only coleslaw I have ever made or seen that was just as popular as the main dish – I promise you it is that good.
I have notes built into the recipe on how to (easily) make it Whole30 as well as how to amp up the spiciness even higher (it really comes down to the jalapeño – leave it out if you don’t want it too spicy, add it or even just a little bit of it, if you want to dial up the spiciness). And, for the record, Anaheim peppers really aren’t that spicy so don’t be too intimidated by them!
It’s served best with Smoked Pork Shoulder!
My go-to coleslaw recipe that is ALWAYS a hit!
- 1/3 green cabbage (cut into thin slices and halved)
- 1/2 purple cabbage (cut into thin slices and then halved)
- 1/2 green pepper (but into bite sized strips)
- 1/2 jalapeno pepper (diced)
- 1 Anaheim pepper (diced) (optional – this really amps up the spiciness)
- 1–2 cups cilantro, chopped, loosely packed
- pinch of kosher salt
- 1/2 cup mayo (use Whole30/Paleo mayo as desired)
- 1/4 cup miracle whip (omit if making Whole30/Paleo)
- 2 Teaspoons white vinegar
- 1 Tablespoon sugar (omit if making Whole30/Paleo)
- 1/4 Teaspoon cayenne pepper
- 1/4 Teaspoon smoked paprika
- In one large bowl, combine green and purple cabbage, green pepper, jalapeno, and Anaheim pepper.
- In separate smaller bowl, combine mayo, miracle whip, vinegar, sugar, cayenne pepper, smoked paprika and then whisk.
- Add sauce to bowl of cabbage.
- Add a pinch of kosher salt.
- Toss until sauce is spread evenly throughout.
- Can be served immediately or refridgerated. Would recommend putting in fridge for at least an hour.
- Add cilantro immediately before serving and toss again.
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(Originally published May 4, 2016; Updated June 24, 2018)