Instructions

01
Set up a cold-smoking station: Place a handful of wood chips (apple or hickory are both solid choices) in a smoker box or foil packet. Ignite until smoldering and producing smoke. Place the smoker box in your grill or a large outdoor-safe container. Arrange the coleslaw mix in a metal mesh colander or perforated pan over the smoke, away from direct heat. Cover and smoke for 10 minutes, tossing halfway through.
Herb says
Cold-smoking means we're adding flavor, not cooking. Keep the cabbage crisp by keeping things chilly.
02
Let the smoked slaw mix cool to room temperature, uncovered, for 5 minutes to let residual smoke mellow.
03
In a large mixing bowl, whisk together the Duke's mayo, sour cream, peach butter, lime zest, orange zest, lime juice, orange juice, kosher salt, black pepper, ancho chile powder, smoked paprika, and sugar until smooth.
Herb says
Peach butter in slaw? Trust me, it's the secret to a creamy, tangy-sweet dressing that's more than the sum of its parts.
04
Add the cooled smoked slaw mix to the bowl. Toss thoroughly with tongs to coat every strand in dressing.
05
Cover and refrigerate for at least 15 minutes before serving.
Herb says
This rest lets the cabbage hydrate a bit, the flavors meld, and, frankly, the slaw stops being dramatic and learns to play nicely.
06
Give the slaw a quick toss before serving. Serve chilled, preferably alongside something barbecue-adjacent.

HERB