How to Make Spicy Mayo Coleslaw

Spicy mayo coleslaw is so easy to make. And it’s delicious. Elevate the traditional coleslaw recipe by adding a little kick to it thanks to spicy mayo.

You can also skip the coleslaw dressing and use the spicy mayo directly on your homemade poke bowls and hamburgers.

Why it works

Overhead shot of spicy mayo coleslaw on white plates. Recipe from

Coleslaw is always delicious, especially with grilled steak. I love this spicy coleslaw recipe because the spicy mayo adds a surprising twist. When I’m in the mood for something a bit novel, it really hits the spot.

Making your own homemade mayo is also easy once you try a few times and get the technique down. I love freshly made mayonnaise. I think it tastes much better than the store-bought kind and adds more character to the coleslaw dressing with only marginally more work.

Spicy Mayo Coleslaw

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This coleslaw recipe has a twist using spicy mayo. The extra heat gives it more personality than the typical coleslaw recipe. Enjoy the coleslaw with grilled meats or on top of a roast turkey sandwich.
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Course: Side Dish
Cuisine: American, Anna&Alex
Keyword: comfort, family-friendly, gluten-free, no-cook, refreshing, salad, sauce, spicy, summer, vegetarian
Servings: 4 people
Calories: 379kcal
Author: Anna Rider
Cost: $5


  • Chopping Board
  • Knife
  • Garlic Press
  • Food Processor
  • Shredding Disc
  • Stick Blender
  • Spatula
  • Mixing Bowl


Spicy Mayonnaise

  • 2 (2) Eggs
  • 1/2 cup (112 ml) canola oil
  • 1 (1) Lemon
  • 2 cloves (2 cloves) garlic
  • 1 teaspoon (1 teaspoon) Dijon Mustard, optional
  • 1/2 teaspoon (0.5 teaspoon) Salt
  • 2 tablespoons (2 tablespoons) sriracha sauce

Coleslaw Dressing

  • 1/8 cup (29.88 ml) apple cider vinegar
  • 1 tablespoon (1 tablespoon) sugar


  • Collect all the ingredients for the recipe.
    Overhead shot of all ingredients for spicy mayo coleslaw recipe. Recipe from
  • Cut the head of cabbage into halves.
    Close up shot of Alex cutting a head of cabbage into halves. Recipe from
  • Cut each cabbage half into thirds so one head of cabbage is cut into 6 pieces.
    Close up shot of Alex cutting a half head of cabbage into thirds. Recipe from
  • Use a food processor slicer blade for the cabbage. Set aside the grater blade, you will use the grater blade later for the carrots.
    Overhead shot of 2 food processor blades. Recipe from
  • Shred the cabbage in the food processor using the slicer blade.
    Close up shot of pushing a cabbage section into the food processor. Recipe from
  • The cabbage should be shredded into very thin strips, like the typical texture of coleslaw. Put the shredded cabbage into a large mixing bowl.
    Overhead shot of shredded cabbage in food processor. Recipe from
  • Switch the blade in the food processor. Use the grater blades with the carrots.
    Close up shot of switching food processor blades. Recipe from
  • Shred the carrots in the food processor.
    Close up shot of pushing a carrot into food processor. Recipe from
  • Place the shredded cabbage and carrots into the large mixing bowl.
    Long shot of shredded cabbage and carrots in bowls. Recipe from

Making Spicy Mayo

  • Separate the egg yolks from the egg whites. Place the egg yolk into a container suited for the immersion blender.
    Overhead shot of separating egg whites from egg yolks. Recipe from
  • Cut the lemon in half. Squeeze the juice from the lemon half, it should measure about 1 tablespoon of lemon juice. 
    Overhead shot of squeezing lemon. Recipe from
  • Add the lemon juice directly into the container with the egg yolks.
    Overhead shot of 1 tablespoon of lemon juice. Recipe from
  • Peel the garlic cloves and squeeze the cloves with a garlic press directly into the container with the egg yolks and lemon juice.
    Close up shot of Alex squeezing cloves of garlic with a garlic press. Recipe from
  • Add 1 tablespoon of Sriracha sauce. Leave the remaining for extra spiciness if needed. Add the dijon mustard and salt.
    Overhead shot of adding Sriracha. Recipe from
  • Put the blender attachment on the immersion blender. Place the blender into the container and pulse to mix the ingredients together.
    Medium close up shot of immersion blender mixing mayo ingredients. Recipe from
  • Hold down the button to continuously run the blender. Slowly pour in the olive oil into the container until a thick consistency forms. It is very important to pour the olive oil in very slowly to allow the mixture to emulsify. You may not need all of the olive oil. Avoid jostling the mixture. If there is a lot of olive oil at the top and it is not flowing down to the other ingredients, stop pouring olive oil. Gently, lift up the immersion blender and slowly rotate it side to side to allow the olive oil to dribble towards. Gently place the immersion blender back in place and continue blending. The whole process takes about 30 seconds to 1 minute of blending.
    Medium close up shot of pouring oil into immersion blender mix. Recipe from
  • Stop blending after about 1 minute. When you lift up the immersion blender, you should see a thick, viscous consistency.
    Close up shot of mayonnaise on the immersion blender. Recipe from
  • Test the mayo by picking it up with a spatula and letting it drip off the spatula. You should see it takes a long time too drip and looks like the typical consistency of mayonnaise. Voilà, you made spicy mayonnaise!
    Close up shot of mayonnaise dripping from spatula. Recipe from
  • Put the spicy mayonnaise into a bowl. You can use the spatula to scrape down the sides of the container.
    Close up shot of mayonnaise in a white bowl. Recipe from

Coleslaw dressing

  • Add the sugar to the apple cider vinegar. Mix until the sugar dissolves.
    Close up shot of apple cider vinegar in a white bowl with sugar pouring in. Recipe from
  • Add two tablespoons of the sugar and apple cider mixture directly into the spicy mayo bowl.
    Close up shot of pouring apple cider vinegar sugar mix into spicy mayonnaise in a white bowl. Recipe from
  • Whisk the mixture thoroughly.
    Close up shot of whisk mixing coleslaw dressing in a white bowl. Recipe from
  • The consistency should be runny. This coleslaw dressing should be thinner than the mayonnaise consistency. Taste it. If it is not spicy enough, add more Sriracha sauce. If it is not tangy enough, add more apple cider vinegar and sugar mix.
    Close up shot of whisk dripping coleslaw dressing from the white bowl. Recipe from
  • Pour the spicy mayo coleslaw dressing over the shredded cabbage and carrot. Toss evenly. Your spicy coleslaw is ready to serve.
    Overhead shot of tossing coleslaw with dressing. Recipe from
  • Enjoy your spicy coleslaw!
    Close up shot of spicy coleslaw on white plates. Recipe from


If the mayonnaise doesn’t come together, don’t despair. This is not a beginner’s technique, and it can take a few tries to get it right if you’ve never made mayonnaise from scratch before.
From experience, I find that it is crucial to stick to the ingredient quantities precisely. Too much lemon juice or putting things in the wrong order will ruin the mayonnaise.
If the mayonnaise doesn’t thicken and it remains a runny consistency, then you have two options:
Option A: Allow the mixture to sit for a while until the oil separates and rises to the top. Then you can try again.
Option B: Toss it out and try again. This is the option I most commonly follow because I don’t have the patience. But it’s not great for food waste. I find that fresher and higher quality eggs reduce the likelihood of failure.


Calories: 379kcal | Carbohydrates: 23g | Protein: 6g | Fat: 30g | Saturated Fat: 2g | Cholesterol: 81mg | Sodium: 581mg | Potassium: 609mg | Fiber: 7g | Sugar: 13g | Vitamin A: 7985IU | Vitamin C: 105.4mg | Calcium: 128mg | Iron: 1.7mg
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Anna looking down chopping vegetables
About Anna Rider

Hi! I'm Anna, a food writer who documents kitchen experiments on with the help of my physicist and taste-testing husband, Alex. I have an insatiable appetite for noodles 🍜 and believe in "improv cooking".

2 thoughts on “How to Make Spicy Mayo Coleslaw”

  1. Dear Anna,
    Thank you for this great recipe. I can’t wait to try it. My husband and I love coleslaw.
    I have a question because I am allergic to citrus fruits – and lemon is the worst for me. Is there a substitute I can use for the lemon juice?
    Thank you so much,

    • I really like using white vinegar. If I want it to have a fruity touch, apple cider vinegar is great. You can use rice vinegar too. Just note the flavor will change. I find something like balsamic vinegar will make the coleslaw taste heavily like balsamic vinegar so I avoid vinegar that has too much distinct flavor. I would recommend you try first with white vinegar as it’s the cheapest and easiest to get. Then you can branch out to apple cider if you want to change it up.


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