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Creamy Tossed Cole Slaw

  • 2 Cups-Green Cabbage-shredded
  • 2 Cups-Red Cabbage-shredded
  • ½ Cup-Carrots-shredded
  • ½ Cup-Mayo
  • 1-2 Each-Chipotle Peppers-packed in adobo, seeds removed, chopped fine
  • 3 Tablespoons-Cider Vinegar
  • 2 Tablespoons-Canola Oil
  • To Taste-Kosher Salt/Black Pepper


  1. In a large mixing bowl combine both cabbages and carrots.
  2. In a separate bowl combine mayo, chipotle, vinegar, oil and season with salt and pepper.
  3. Leave separate and refrigerate if not using immediately.
  4. Add a little slaw base to cabbage/carrots and mix to combine right before serving.
  5. Mix only enough to serve, cover/refrigerate for another meal.