Print

Flavorful Smoked Paprika Coleslaw with Tangy Apple Cider Vinegar

smoked paprika coleslaw - featured image
Print Recipe

A smoky twist on classic coleslaw featuring smoked paprika and tangy apple cider vinegar, delivering a crunchy, creamy, and bright side dish perfect for BBQs and weeknight dinners.

Ingredients

Scale
  • 4 cups green cabbage, finely shredded
  • 1 cup carrots, grated
  • ½ medium red onion, thinly sliced
  • ½ cup mayonnaise (Hellmann’s preferred)
  • 3 tablespoons apple cider vinegar
  • 2 teaspoons smoked paprika (Spanish smoked paprika recommended)
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • ½ teaspoon celery seed
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Prepare the vegetables (10 minutes): Remove outer leaves of cabbage, cut into quarters, slice out the core, then finely shred the cabbage using a sharp knife or mandoline. Grate the carrots and thinly slice the red onion. Place all vegetables in a large mixing bowl.
  2. Mix the dressing (5 minutes): In a smaller bowl, whisk together mayonnaise, apple cider vinegar, smoked paprika, honey, Dijon mustard, celery seed, salt, and black pepper until smooth and well combined.
  3. Toss the slaw (3 minutes): Pour the dressing over the shredded vegetables. Use a spatula or large spoon to gently toss everything until evenly coated. Avoid overmixing to prevent sogginess.
  4. Rest and chill (minimum 30 minutes): Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld and cabbage to soften slightly while keeping crunch. For best flavor, chill a few hours or overnight.
  5. Final seasoning check: Before serving, stir the slaw and adjust salt or vinegar if needed.

Notes

Do not over-shred cabbage to avoid limp texture. Use Spanish smoked paprika for best flavor. Whisk dressing thoroughly for creamy texture. Rest slaw at least 30 minutes or overnight for best taste. Adjust acidity last by adding vinegar gradually. For lighter version, substitute mayonnaise with plain Greek yogurt or vegan mayo. Add thin apple slices for extra crunch and fruity note. Can add toasted pecans or pumpkin seeds for texture. Store in airtight container in fridge up to 3 days; best within 24-48 hours.

Nutrition

Keywords: smoked paprika coleslaw, apple cider vinegar slaw, smoky coleslaw, easy coleslaw recipe, BBQ side dish, creamy coleslaw, tangy slaw

Find it online: https://evabake.com/flavorful-smoked-paprika-coleslaw-recipe-easy-tangy-apple-cider-vinegar-slaw/