Coleslaw Club: The Secret Society of Slaw Cakes
Soy-Glazed, Pan-Seared Slaw Cakes with Sweet-Savory Korean-American Flair
35 minutes
Serves 4
SideAmericanVegetarianGluten-freeNut-freeShellfish-freeSoy-free
Herb's take
Inspired by both American cookouts and Korean jeon, these slaw cakes bind humble bagged coleslaw with creamy Duke's mayo and sour cream, then caramelize in a sweet-savory tamari glaze. You'll master crisping veggie cakes and the all-important art of flavor layering.
Ingredients
Yield
4
Instructions
- 01In a large bowl, combine the bagged coleslaw mix, Duke's mayo, sour cream, large egg, 1 1/2 tablespoons gluten-free tamari, light brown sugar, scallion whites, cornstarch, garlic powder, black pepper, and kosher salt. Mix until evenly coated and the mixture clumps together.
- 02Let the mixture sit for 10 minutes to hydrate the cornstarch and allow the slaw to slightly soften.
- 03Form the mixture into 8 compact patties about 1/2-inch thick. If they're crumbly, press firmly, this is a trust exercise for your hands.
- 04Heat 2 tablespoons neutral oil in a large nonstick skillet over medium heat. Add 4 cakes and cook undisturbed for 4–5 minutes until deep golden underneath.
- 05Flip gently and cook another 4 minutes until the second side is browned and the cakes feel set. Transfer to a wire rack or paper-towel-lined plate. Repeat with remaining oil and cakes.
- 06While the cakes cook, whisk remaining 1 1/2 tablespoons tamari, toasted sesame oil, and rice vinegar in a small bowl.
- 07When all cakes are seared, wipe out the skillet, return all cakes to the pan, and drizzle with the tamari-vinegar mixture. Sprinkle with remaining brown sugar. Let cook 1 minute, turning once, so the glaze bubbles and clings.
- 08Transfer cakes to a platter, sprinkle with scallion greens, and serve hot or at room temperature.
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