I first used this Smoked Paprika Mayo when making a BLT in New Orleans. The smokiness from the paprika pairs really well with the native Creole tomatoes in that area and their acid. While I’ve decided to use the mayo here with a nice, crunchy slaw, it can actually be employed in a lot of different ways. It can accompany most raw vegetables as a dip, and the tangy and zippy flavors really shine with fried foods. 

For the Slaw 

1 head firm purple cabbage, chiffonade 

1 head firm green cabbage, chiffonade 

2 cup carrots, chiffonade 

For the Smoked Paprika Mayo 

2 egg yolks 

1½ teaspoons Dijon mustard 

3 cloves garlic 

1½ teaspoons vinegar 

2 cups vegetable oil 

1 lemon, juiced 

1 tablespoon smoked paprika 

Salt and pepper to taste 

Using a sharp chef’s knife, cut the cabbages in halves, then into quarters, from top to bottom. Remove the core at the bottom of each quarter. Chiffonade the cabbage sections and reserve in a large mixing bowl. Chiffonade the carrot and add to the bowl. (Chiffonade is a slicing technique in which the cabbage—or also leafy green vegetables such as spinach, sorrel, or Swiss chard, or a flat-leaved herb like basil—are cut into long, thin strips.) 

For the mayo, add all of the ingredients except for the oil into a food processor. Once incorporated, slowly drizzle in the oil, 1 cup at a time, until all of the oil has been added and the mayo is emulsified. 

Taste for flavor and adjust seasonings if necessary. Mix everything together, adding desired amount of mayo, and refrigerate.