Charred & Charmed
Warm Roasted Slaw with Sweet-Heat Peach Mayo Dressing
30 minutes
Serves 4
SideAmericanVegetarianGluten-freeNut-freeShellfish-freeSoy-free
Herb's take
This side dish takes a Southern slaw to the dark side, the oven, that is. Roasting the bagged mix coaxes out sweetness, then we douse it in a tangy, spicy, peach-buttered dressing for a potluck-worthy upgrade.
Ingredients
Yield
4
Instructions
- 01Preheat oven to 425°F. Line a rimmed baking sheet with parchment paper for easy cleanup.
- 02Toss bagged cole slaw mix with olive oil and spread in an even layer on the baking sheet.
- 03Roast for 18–22 minutes, stirring halfway, until cabbage edges are caramelized and veggies are just tender.
- 04Let the roasted slaw cool on the pan for 5 minutes. You want it warm, not piping hot, for the dressing.
- 05In a large bowl, whisk together Duke's mayo, sour cream, peach butter, vinegar-based hot sauce, apple cider vinegar, kosher salt, and black pepper until fully blended.
- 06Add the slightly cooled roasted slaw mix to the bowl with the dressing and fold gently to coat.
- 07Taste and adjust seasoning if needed. Serve warm or at room temperature.
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