Slaw & Order: Rubbed and Roasted
Oven-Roasted Coleslaw Mix Tossed with a Smoky Dry Rub and Creamy Dressing
30 minutes
Serves 4
SideAmericanVegetarianGluten-freeNut-freeShellfish-freeSoy-free
Herb's take
Here’s a barbecue-inspired side that flips traditional slaw on its head: we roast the coleslaw mix with spices for depth and finish with a tangy-creamy Duke’s mayo and sour cream dressing. You’ll learn why roasting vegetables before dressing delivers sweet, smoky notes you never knew slaw had.
Ingredients
Yield
4
Instructions
- 01Preheat your oven to 425°F. Line a sheet pan with parchment paper.
- 02In a large bowl, toss the coleslaw mix with olive oil, smoked paprika, garlic powder, onion powder, black pepper, celery seed, and kosher salt until evenly coated.
- 03Spread the dressed coleslaw mix onto the prepared sheet pan in an even layer. Roast for 15 to 18 minutes, stirring halfway through, until the cabbage edges are golden and some shreds are caramelized.
- 04Remove the pan from the oven and let the roasted coleslaw mix cool for 10 minutes.
- 05Meanwhile, in a large mixing bowl, whisk together Duke's mayo, sour cream, apple cider vinegar, and sugar until smooth.
- 06Add the slightly cooled roasted slaw to the bowl and fold gently with a spatula until every strand is coated in the creamy dressing.
- 07Taste and adjust seasoning if needed, adding more salt or vinegar if you like a tangier bite. Serve slightly warm or at room temperature.
Want your own recipe?
Toss me some ingredients in the Recipe Lab and I'll invent three recipes on the spot. Just for you.