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Slaw & Order: Crisp Intent

Seared peach-black pepper slaw, creamy-tangy finish

30 minutes
Serves 4
SideAmericanVegetarianGluten-freeNut-freeShellfish-freeSoy-free
Herb's take

Here’s a Southern side that takes cole slaw out of the potluck and straight into the skillet. You’ll steam, sear, and slick your way to a crispy, peachy-savory revelation that’s not your grandma’s picnic slaw.

Ingredients

Yield
4

Instructions

  1. 01
    In a small bowl, whisk together peach preserves, black pepper, apple cider vinegar, and kosher salt until smooth.
  2. 02
    Heat a large skillet over medium heat. Add butter and oil, swirling to coat the bottom evenly.
  3. 03
    Add the entire bag of cole slaw mix. Stir and sauté for 2 minutes until it just begins to wilt.
  4. 04
    Pour in 3 tablespoons of water and cover the skillet. Steam for 2 minutes, then uncover and let any liquid evaporate.
  5. 05
    Push the slaw mix into a thin, even layer covering the pan. Drizzle the peach-pepper dressing evenly over the surface. Leave undisturbed for 4-6 minutes until the underside is golden and crisp in spots.
  6. 06
    Flip sections of the slaw (don’t worry if they break), and crisp the other side for 2-3 minutes. Remove from heat and let cool in the pan for 1 minute.
  7. 07
    Transfer the crisped slaw to a large bowl. Add Duke’s mayo and sour cream. Fold gently to coat while preserving some crispy bits.
  8. 08
    Serve warm or at room temperature, mounded on a platter.

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