Brassica & Sizzle
Charred Coleslaw Mix and Red Onion with Cool Mayo-Sour Cream Drizzle
20 minutes
Serves 4
SideAmericanVegetarianGluten-freeNut-freeShellfish-freeSoy-free
Herb's take
Take your steakhouse veggies off autopilot: this warm skillet slaw goes straight to the hot pan, coaxing out sweetness and flavor before getting the tangy, creamy drizzle treatment. You'll learn why high heat and a chilled sauce make your veggies and your palate very happy.
Ingredients
Yield
4
Instructions
- 01In a large skillet over medium-high heat, add the vegetable oil and swirl to coat.
- 02Add the sliced red onion and cook for 2 minutes, stirring occasionally, until beginning to soften.
- 03Add the coleslaw mix and cook, stirring every 30 seconds, until the vegetables are lightly charred around the edges and just tender, about 5 to 7 minutes.
- 04Season the vegetables in the skillet with the kosher salt and black pepper. Stir to combine.
- 05Drizzle the apple cider vinegar over the slaw while still in the pan and toss to coat. Remove from heat.
- 06While the slaw cooks, whisk together the Duke's mayonnaise, sour cream, Dijon mustard, and honey in a small bowl until smooth.
- 07To serve, mound the warm skillet slaw on a platter or individual plates. Drizzle generously with the mayo-sour cream sauce and sprinkle with chives.
- 08Serve immediately, while the slaw is still warm and the sauce is cool for full textural contrast.
Want your own recipe?
Toss me some ingredients in the Recipe Lab and I'll invent three recipes on the spot. Just for you.