Craving a BBQ side dish with a kick? You’re going to love this world-famous Mississippi Coleslaw. I take this simple recipe up a notch with mouth-watering spices, crisp jalapeño, and a creamy sauce. Coleslaw takes on a whole new flavor profile when seasoned with Heath’s best-selling Garlic Jalapeño Rub. 

Serve this recipe alongside your favorite BBQ indulgences like hot dogs, burgers, fish, and pork.  It’s a family-friendly dish anyone can enjoy. You’ve never tasted coleslaw like this before. 

It’s no secret...I love easy recipes that pack a punch. Complex recipes are fun, but sometimes you need something simple, especially if you’ve spent all day smoking the perfect cut of meat. I prepare my coleslaw ahead of time and let the flavors marry in the fridge. 

This side dish is proof that simple doesn’t mean boring. I can’t tell you how many compliments I’ve received on my coleslaw! You’ll have everyone begging for the recipe.

The Ingredients

If you want BBQ food with fresh ingredients, I’ve got you covered. In less than 30 minutes, you’ll have a side dish fit for a king. 

• Heath Riles BBQ Garlic Jalapeño Rub. This all-purpose rub is my most popular, and for a good reason. Garlic and jalapeño make any meat, veggie, or salad taste fantastic. A bottle of the good stuff will last you several recipes. Don’t let the mention of jalapeño turn you off. In my experience, this rub is a universal favorite, even for those who don’t like spicy foods.
• Killer Hogs Mississippi White Sauce. This creamy BBQ sauce comes from my good buddy, Malcolm. It’s a staple in my kitchen! Grab a bottle of this awesome sauce if you don’t want to spend a lot of time mixing coleslaw dressing. Add just enough to get the veggies coated; remember, you can always add more later. 
• Coleslaw. I used a 14-ounce bag of coleslaw to get the perfect ratio of veggies to sauce. Be sure to check your labels. I’ve found coleslaw in quantities from 12-16 ounces. This is my happy medium, and I’m confident it’ll be yours too. Your coleslaw should be evenly shredded, so get rid of those big chunks. 
• Red wine vinegar. The great thing about coleslaw is you can make it your own. Some prefer creamy coleslaw, while others like theirs on the vinegary side.  I like a combination of both. I only use a splash of vinegar (about 1 tablespoon or so) to add acidity. Red wine vinegar is slightly sweet, pairing well with spicy peppers. 
• Jalapeño. Finely diced jalapeño adds the perfect kick of heat. I remove the seeds from my pepper to eliminate most of the heat. You want your coleslaw to be universally friendly, and most people don’t appreciate a lot of spice. If you want to bring the heat, feel free to use a hotter pepper or leave the seeds intact.
• Salt and pepper. A sprinkle of salt and cracked pepper makes everything better. I use a light hand when adding these ingredients. Be sure to toss your coleslaw to distribute the spices evenly.

The Process for Making Mississippi Coleslaw

This recipe is perfect for beginners because it only has 4 steps. If you want to see exactly how I make it, watch my video at the bottom of this post. Otherwise, read on for a brief overview. 

• Prep your coleslaw. Place your coleslaw in a large mixing bowl. If there are any large chunks, I usually get rid of them. This makes it easier to eat and helps the dressing distribute evenly.
• Add the dressing. Slide your diced jalapeño into the coleslaw mix. Then, add your dressing. I use about ½ a bottle of Killer Hogs Mississippi White Sauce, a tablespoon of red wine vinegar, a generous dash of Heath Riles BBQ Garlic Jalapeño Rub, and a sprig of salt and pepper. 
• Combine the slaw and dressing.  After I’ve added all my flavor boosters, I fold in the dressing until the coleslaw is fully covered. 
• Refrigerate. The coleslaw goes into the fridge until it’s time to eat. Enjoy!

The Results

This coleslaw is crunchy and refreshing. It has just enough kick to keep things interesting. The recipe makes enough to feed a crowd without a lot of fuss. Make the slaw ahead of time for meal prep success. You’re going to love it just as much as I do.

Serving Suggestions

• Make sandwiches. There’s something special about cool coleslaw on top of juicy meat. I love adding a spoonful of Mississippi Coleslaw to my Big Tex Sandwich. 
• Make deluxe hot dogs. Top the smoked sausages, brats, or hot dogs with diced jalapeños, ketchup, mustard, and Mississippi Coleslaw. You’ll never look at hot dogs the same way again! 
• Make BBQ Carnitas. Smoked Carnitas can only get better with the addition of my coleslaw. Build your taco with all the best fixins, then finish off with spicy coleslaw. Delicious. 

Storing Mississippi Coleslaw

You’ll need to store any leftovers covered in the refrigerator. I find coleslaw keeps for about 3-4 days, at best. With all the ways to serve it, you’ll have no trouble eating it before then. 

Equipment and Tools

Glass Mixing Bowl, Bamboo Salt and Pepper Box, Glass Side Dish