large lemon, zested and juiced (set aside half of the zest for garnish)
ras el hanout
ground sea salt
cracked black pepper
carrots, scrubbed and sliced into 1/4" thick matchsticks
small head of cabbage (any variety, I used purple-tipped savoy)
large shallot, very thinly sliced
fresh pomegranate seeds, for garnish
In This Recipe
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.