Slaw and Order: Crisp Intentions
Blackened Coleslaw Cakes with Spicy Southern Dry Rub, Seared Until Golden
30 minutes
Serves 4
SideAmericanVegetarianNut-freeShellfish-freeSoy-free
Herb's take
Southern ingenuity meets food science with these pan-seared slaw cakes: pre-shredded coleslaw mix gets a creamy, tangy binder, and a blackening rub borrowed from Cajun tradition. If you’ve ever wanted to know how to get veggies to form a crisp patty without eggs, you'll learn the secret of mayo as a culinary glue.
Ingredients
Yield
4
Instructions
- 01In a large bowl, combine the coleslaw mix, Duke's mayonnaise, sour cream, flour, green onions, and kosher salt. Mix well until the slaw is fully coated and the mixture holds together when pressed.
- 02In a separate small bowl, stir together the paprika, black pepper, onion powder, and cayenne to make your blackening spice mix.
- 03Divide the slaw mixture into 8 equal portions and shape each into a compact 3/4-inch thick patty. Gently press the top and sides with your hands to hold them together.
- 04Sprinkle the blackening spice mix evenly over both sides of each slaw cake, gently pressing so it adheres.
- 05Heat 2 tablespoons of vegetable oil in a large nonstick skillet over medium-high heat. When the oil shimmers, add 4 cakes to the pan. Cook for 3 to 4 minutes per side until deeply browned and crisp, then transfer to a paper towel–lined plate. Repeat with remaining oil and cakes.
- 06Let cakes rest for 3 minutes before serving.
- 07Serve warm, garnished with extra green onions if desired. Season with salt and pepper to taste at the table.
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