Medium close up shot of spicy coleslaw on white plates with shallow depth of focus. Recipe from
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5 from 1 vote

Spicy Mayo Coleslaw

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 Time15 mins
Cook Time0 mins
Total Time15 mins
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



  • 1 head Cabbage
  • 3 Carrots

Spicy Mayonnaise

  • 2 Eggs
  • 1/2 cup Canola Oil
  • 1 Lemon
  • 2 cloves Garlic
  • 1 teaspoon Dijon Mustard optional
  • 1/2 teaspoon Salt
  • 2 tablespoons sriracha sauce

Coleslaw Dressing

  • 1/8 cup Apple Cider Vinegar
  • 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