Smoky Coleslaw

Coleslaw gets a smoky twist with chipotle and smoked paprika, plus a hint of spice from brown mustard.

  • Total Time:
  • Servings: 4 to 6


  • 6 cups shredded cabbage
  • 1 cup shredded carrots
  • 1/2 cup sliced celery
  • 1/2 cup sliced toasted almonds
  • 1/2 cup mayonnaise
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon spicy brown mustard
  • 2 teaspoons brown sugar
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon chipotle powder
  • 1 teaspoon kosher or sea salt
  • Fresh cracked black pepper, to taste

How to make this recipe

  1. In a large bowl, combine the cabbage, carrots, celery, and almonds.

  2. In another bowl, whisk together the mayonnaise, apple cider vinegar, mustard, brown sugar, smoked paprika, chipotle, salt and pepper.

  3. Pour the dressing over the cabbage mixture and toss to coat. Chill and serve.

Contributed By Photo © Todd Porter & Diane Cu Published October 2013

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496708 recipes/smoky-coleslaw 2013-12-06T23:49:30+00:00 Todd Porter and Diane Cu barbecue-cookout|salads|side-dishes|4|6|fast|no-cook|vegetarian|web-exclusive|weeknight-dinner|lunch october-2013 recipes,smoky-coleslaw 496708

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