Ingredients
- Lemony Ras El Hanout Dressing
-
1/3 cup
extra virgin olive oil
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1
large lemon, zested and juiced (set aside half of the zest for garnish)
-
1 tablespoon
ras el hanout
-
1 tablespoon
pomegranate molasses
-
1/4 teaspoon
ground sea salt
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1/4 teaspoon
cracked black pepper
- Carrot-Cabbage Slaw
-
1 pound
carrots, scrubbed and sliced into 1/4" thick matchsticks
-
1
small head of cabbage (any variety, I used purple-tipped savoy)
-
1
large shallot, very thinly sliced
-
1 cup
fresh pomegranate seeds, for garnish
Directions
-
Preheat oven to 400 degrees.
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Quarter, de-stem and cut cabbage into 1/4" thick wedges. Combine with carrots and shallots in a large mixing bowl.
-
Whisk together all dressing ingredients, reserving half of the lemon zest for garnish.
-
Using a large spoon, stir until the slaw is evenly coated--
if you're feeling ambitious, get in there with your hands and massage dressing into the vegetables for a minute or so.
Spread onto a large lined baking sheet.
-
Roast for 20-25 minutes, giving the mix a good stir every 5-10 minutes.
Cooking time will vary a bit depending on what type of cabbage you use and how thick the vegetables are cut.
Keep an eye on everything and shake/ stir frequently.
The slaw is done when the cabbage is slightly caramelized and browned and the carrots have softened.
-
Allow to cool slightly and transfer to large serving dish.
Garnish with remainder of lemon zest and pomegranate seeds before serving.
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