Roasted Carrot-Cabbage Slaw with Lemony Ras El Hanout Dressing and Pomegranate

By • January 12, 2015 0 Comments

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Author Notes: More Ras el Hanout in 2015! And more cabbage always. Slow Club Cookery

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Serves 4-6

Lemony Ras El Hanout Dressing

  • 1/3 cup extra virgin olive oil
  • 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
  • 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
  1. Preheat oven to 400 degrees.
  2. Quarter, de-stem and cut cabbage into 1/4" thick wedges. Combine with carrots and shallots in a large mixing bowl.
  3. Whisk together all dressing ingredients, reserving half of the lemon zest for garnish.
  4. 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.
  5. 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.
  6. 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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