# Brassica & Sizzle

Charred Coleslaw Mix and Red Onion with Cool Mayo-Sour Cream Drizzle

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.

- Serves: 4
- Cook time: 20 minutes
- Cuisine: American
- Meal: Side
- Dietary: Vegetarian, Gluten-free, Nut-free, Shellfish-free, Soy-free
- Canonical: https://cookwithherb.com/r/charred-coleslaw-mix-and-red-onion-with-cool-mayo-sour-cream-drizzle-13d08fb3
- Image: /api/recipes/image-file?pathname=recipes%2F13d08fb3-5f30-4af2-808f-12ad630bf195-1792942487521.png

## Ingredients

- 2 tbsp vegetable oil
- 1 medium red onion, thinly sliced
- 12 oz coleslaw mix
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 2 tsp apple cider vinegar
- 1/4 cup Duke's mayonnaise
- 1/4 cup sour cream
- 2 tsp Dijon mustard
- 1 tsp honey
- 2 tbsp chives, finely sliced

## Instructions

1. In a large skillet over medium-high heat, add the vegetable oil and swirl to coat.
2. Add the sliced red onion and cook for 2 minutes, stirring occasionally, until beginning to soften.
3. Add 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. (Herb says: The key here is high heat and minimal stirring, let those veggies get some actual browning for maximum flavor chemistry.)
4. Season the vegetables in the skillet with the kosher salt and black pepper. Stir to combine.
5. Drizzle the apple cider vinegar over the slaw while still in the pan and toss to coat. Remove from heat. (Herb says: Acidity goes in at the end to brighten and pop, if you add it earlier, you just drive off those aromatic notes.)
6. While the slaw cooks, whisk together the Duke's mayonnaise, sour cream, Dijon mustard, and honey in a small bowl until smooth.
7. To serve, mound the warm skillet slaw on a platter or individual plates. Drizzle generously with the mayo-sour cream sauce and sprinkle with chives.
8. Serve immediately, while the slaw is still warm and the sauce is cool for full textural contrast. (Herb says: This is the culinary equivalent of hot fudge on ice cream, but for vegetables.)