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Author Notes: More Ras el Hanout in 2015! And more cabbage always. —Slow Club Cookery
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
- 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
- Preheat oven to 400 degrees.
- 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.