Slaw and Order: Crisp Intent
Buffalo Hot Mayo-Sour Cream Skillet-Pressed Coleslaw
25 minutes
Serves 4
SideAmericanVegetarianGluten-freeNut-freeShellfish-freeSoy-free
Herb's take
Ever wondered what happens when classic American bar flavors meet a well-pressed skillet? This Buffalo-vinegar slaw is steamed, tossed in a creamy-spicy dressing, then crisped until the edges go golden, think potato latke meets tailgate snack. One bite and you’ll realize: slaw doesn’t always have to play it cool.
Ingredients
Yield
4
Instructions
- 01Set a large skillet over medium-high heat. Add 2 tablespoons water and the coleslaw mix. Cover and steam for 2 minutes, just until slightly wilted but still crisp-tender. Drain off any liquid.
- 02Transfer the steamed coleslaw mix to a large bowl. Let it cool for 3 minutes to avoid melting your dressing.
- 03In a small bowl, whisk together Duke’s mayonnaise, sour cream, white vinegar, hot sauce, granulated garlic, celery seed, kosher salt, and black pepper until smooth.
- 04Add the creamy dressing to the cooled coleslaw mix and toss until thoroughly coated.
- 05Wipe the skillet dry, then heat 2 tablespoons neutral oil over medium-high until shimmering.
- 06Add the dressed slaw to the skillet in a single, thick layer (about 1 inch thick), pressing down with a spatula to compact. Cook undisturbed for 4–6 minutes, or until the bottom is deeply golden and crisp.
- 07Carefully flip sections of the slaw using a wide spatula (it may break up a bit, which is fine). Cook for 3–4 minutes more to crisp the other side.
- 08Transfer to a serving platter. Drizzle with additional hot sauce if desired and scatter the sliced scallions over the top. Serve immediately so the edges stay shatteringly crisp.
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