Spicy Cabbage


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A bowl of food, with Cabbage and Chipotle

This crunchy, pungent cabbage is the biggest surprise that has come out of my kitchen lately. Initially, I made this as a relish, thinking that I’d serve it in fish tacos or maybe with a chicken sandwich. Ha. We didn’t even get to the sandwiches.

My husband and I stood at the counter and finished off almost the entire batch on it’s own as soon as I’d snapped a few pictures. This recipe is another hit from The Elote Cafe Cookbook.

Served as a side dish, a salad or a condiment, this is a recipe that is going to be made frequently. My kids were not fans of the cabbage, but that was completely fine with me, because I really didn’t want to share.

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The recipe is so simple and yet, it left me almost without words to describe it. My husband is a fan of both coleslaw and spicy heat, so I assumed that he would like this. I did not anticipate that “I” would find this cabbage completely and totally irresistible.

There are so many flavors in this cabbage and they all combine to make it unforgettable. I tasted the cabbage right after stirring it together and thought it was pretty good. Then about 5 minutes later, I was back for another taste.

One taste led to another and within an hour, I’d eaten almost half of this batch! (and this from a girl who never claimed to love cabbage!)

Don’t miss Elote {Hot Corn Dip} and Chipotle Mushrooms also from The Elote Cafe Cookbook!

A bowl of food on a plate, with Cabbage and Coleslaw
Kitchen Tip: I use this covered bowl and this knife to make this recipe.

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Spicy Cabbage

Recipe slightly adapted from and with thanks to The Elote Cafe Cookbook


  • 4 cups shredded green cabbage
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon light flavored olive oil
  • 1 tablespoon Cholula hot sauce
  • 1 teaspoon fresh ground black pepper
  • 1 teaspoon kosher salt
  • 1/2 teaspoon sugar


  • Place the shredded cabbage in a medium size mixing bowl. Stir together all remaining ingredients and then pour over the cabbage. Toss well to coat. Serve immediately or refrigerate until ready to eat. Enjoy!
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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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24 Comments Leave a comment or review

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  1. Taylor @ Food Faith Fitness says

    I just found your blog over at Rachel Cooks! So happy to see another blogger sharing their faith. And, I read you love the Flavor Bible…It's my FAV book EVER! So handy.
    This cabbage looks delish! I am always looking for new vegetable side dishes! Pinned!

  2. jabreb says

    My husband and I both love slaw so this recipe is next on the docket. However, hubby won't touch slaw unless it has crushed pineapple in it (I know, it's quirky) so I'll add some pineapple – who knows, it might be another great taste!

    • Mary says

      You can substitute another hot sauce, if you can't find the Cholula. I'd keep my eyes open for Cholula though, it really is pretty awesome.

  3. matt pohl says

    Had part of a head leftover. I just made it didnt have any hot sauce so used a tbs of cajun spice insted. Really good next time I am going to use a little less spice. But its not bad the way it is. Its a keeper!!!

  4. Magnolia Verandah says

    My nan always use to pickle red cabbage at Christmas time and we would drag jar loads home with us when we left her house. I never managed to get her recipe but this one sounds good. I have not come across Cholula? I presume a chilli sauce?

  5. Anonymous says

    I just made this slaw today to go with pork carnitas. OMGoodness! It is very good! I didn't have Cholula so I used Tabasco Chipotle and it was still good. And you are right about keeping coming back for more. I had to cover it and put it in the fridge before I ate the whole thing by itself. 🙂 Thank you for a great recipe.

  6. Anonymous says

    I made this with a little less salt, doubled the hot sauce, and added a sprinkle of celery seed on top. So good! Thanks for sharing this recipe!

  7. Karen says

    Just made this, and had a taste, it’s yummy. Can’t wait for it to get a merry and happy. Will have to try it on a pulled pork sandwich. Will make again and again.

  8. Ann Mahon says

    Please can you list what spices are in the Cholula sauce so that I can duplicate the flavours, it is not available in U. K. Most grateful . I often stir fry white cabbage with raw ginger spring onions (Scallions I think you call them )white wine and salt very quick to make . Its a Chinese recipe . Thank you for finding something which may challenge my favourite !

  9. Tom says

    Made this with some additional ingredients added grated carrots and habanero hot sauce. The xtra spice did it for me.