Slaw and Order: Brine Victims Unit
Grilled Cole Slaw Skewers with Tangy Peach-Pickle Cream
30 minutes
Serves 4
SideAmericanVegetarianGluten-freeNut-freeShellfish-freeSoy-free
Herb's take
Ready for a backyard side dish that’s more than just a bowl of slaw? These skewers turn the humble cole slaw mix into grilled, briny bundles with a creamy, peachy glaze, think summer picnic meets TV crime drama, minus the body count.
Ingredients
Yield
4
Instructions
- 01If using wooden skewers, soak them in water for at least 20 minutes to prevent burning.
- 02In a medium bowl, whisk together Duke's mayo, sour cream, peach butter, pickle brine, kosher salt, and black pepper until smooth. Reserve 1/4 cup of dressing in a small bowl for serving.
- 03Place the cole slaw mix in a large bowl. Add 1/4 cup of the dressing and toss gently to coat. Let sit 10 minutes to soften the cabbage slightly.
- 04Preheat a grill to medium-high or set an oven broiler to high. Line a baking sheet with foil and coat a wire rack with nonstick spray if broiling.
- 05With clean hands, compress 1/4 cup portions of the dressed cole slaw into tight bundles. Thread two bundles onto each skewer, squeezing firmly so they hold together. You should have 8 skewers total.
- 06Brush both sides of the skewers lightly with olive oil.
- 07Grill the skewers for 2–3 minutes per side, or broil 3–4 minutes per side, until the edges are lightly charred and the bundles hold together.
- 08Transfer the skewers to a platter. Brush with a bit of the reserved dressing and serve warm or at room temperature, with the remaining dressing on the side for extra dunking.
Want your own recipe?
Toss me some ingredients in the Recipe Lab and I'll invent three recipes on the spot. Just for you.