Begin by shredding the cabbage, carrot, onion, and jalapeño pepper into thin strips and placing them in a large mixing bowl. If preferred, finely chop the vegetables using a sharp chef’s knife for a more rustic texture.

In a separate bowl, whisk together the mayonnaise, white wine vinegar, horseradish, sugar, chili powder, celery seeds, and a pinch of salt and pepper. Stir vigorously until the dressing is smooth and well combined.

Pour the spicy, creamy dressing over the prepared vegetables. Mix thoroughly until every strand and slice is evenly coated in the flavorful mixture. Taste and adjust seasoning if needed.

Cover the coleslaw and refrigerate for at least one hour to allow the flavors to blend and deepen. Serve chilled as a bold, refreshing side with a spicy kick.