Recipes Smoky Coleslaw 5.0 (1) 1 Review Coleslaw gets a smoky twist with chipotle and smoked paprika, plus a hint of spice from brown mustard. Slideshow: More Slaw Recipes By Todd Porter and Diane Cu Todd Porter and Diane Cu F&W Digital Food Awards Winners Website White on Rice Couple Profile Todd Porter and Diane Cu don't just post recipes; they blog about the parties they throw in their Los Angeles garden. They invite readers to join them, not just figuratively but literally. "So many of our friendships started with a hello on Twitter," Cu says. Like the blog, their book, Bountiful, features recipes inspired by their garden and their backgrounds: He grew up on a ranch in Oregon; she was born in Vietnam. "What's funny is, Todd is almost more Asian than me. He cooks with chopsticks and studied Japanese," Cu says. Food & Wine's Editorial Guidelines Updated on June 17, 2016 Print Rate It Share Share Tweet Pin Email Photo: © Todd Porter & Diane Cu Total Time: 30 mins Yield: 4 to 6 Ingredients 6 cups shredded cabbage 1 cup shredded carrots ½ cup sliced celery ½ cup sliced toasted almonds ½ cup mayonnaise 1 tablespoon apple cider vinegar 1 teaspoon spicy brown mustard 2 teaspoons brown sugar ½ teaspoon smoked paprika ½ teaspoon chipotle powder 1 teaspoon kosher or sea salt Fresh cracked black pepper (to taste) Directions In a large bowl, combine the cabbage, carrots, celery, and almonds. In another bowl, whisk together the mayonnaise, apple cider vinegar, mustard, brown sugar, smoked paprika, chipotle, salt and pepper. Pour the dressing over the cabbage mixture and toss to coat. Chill and serve. Rate it Print