This Roasted Hawaiian Slaw is an easy and beautiful side dish that is great to serve at a picnic or BBQ! Roasting brings out a smoky depth that beautifully offsets the sweetness of the pineapple, and the brightness of the ginger. Everyone will want the recipe!
This slaw is really versatile, while it works beautifully with your standard burgers, steaks, and chicken, it also pairs well with Asian, Caribbean, and even Southwest flavors.
I am taking some liberties in calling this Hawaiian slaw. It is not actually a Hawaiian dish, but it does have lots of Hawiian flavors. It’s awesome with Michelle Tam’s Slow Cooker Kalua Pig, which is delicious and easy, and a really affordable recipe for feeding a crowd.
I also love this dish with roasted sesame shrimp (recipe coming soon).
This slaw can be can be served hot or at room temperature. You can make it a day ahead and store it, covered in the refrigerator. Just be sure to let it come to room temp (or microwave it) before serving, as cold coconut oil will solidify and form an unappetizing white coating.
This slaw is great to bring to a summer picnic or BBQ, not only is it colorful and different, it’s nice to have a salad/slaw that is not dressed with mayonnaise. Mayo + summer heat = scary. Since this slaw is made with all paleo friendly ingredients, you’ll know there will be something clean for you to eat at the party.
- 6 Tbs coconut oil
- 6 garlic cloves, smashed and peeled
- 2 Tbs sliced fresh ginger.
- 1 head Napa cabbage, sliced (or red or green cabbage, or a mix of both)
- 4 cups chopped fresh pineapple
- 1 red bell pepper, thinly sliced
- 2 cups shredded carrots
- 1 red onion, halved and thinly sliced
- 1 bunch of scallions, chopped
- ½ cup fresh basil, julienned
- juice of one lime
- fine ground sea salt and freshly ground black pepper, to taste
- Preheat oven to 450
- Sauté the garlic and ginger in coconut oil, over medium heat until they are fragrant and just beginning to turn brown, 1 to 2 minutes (stirring constantly).
- Turn off the heat, remove garlic and ginger from oil and discard. Take the pan of infused coconut oil off the hot burner, and allow to cool while you prep your slaw vegetables.
- Evenly disperse the cabbage, pineapple, red pepper, carrots, red onion, scallions, and basil between two baking sheets. Make sure to break up the cabbage and onion slices.
- Pour equal amounts of the infused coconut oil over the two sheets of veggies. Sprinkle with salt and pepper, and toss to coat.
- Roast slaw in a 450-degree oven for 15 minutes, stir and then roast for an additional 15 minutes.
- All ovens are different and cook times may vary, so keep an eye this.
- Check to see that the vegetables are beginning to soften and char in some places, but they are not cooked through. The vegetables should still have an al dente "bite" to them.
- Drizzle with fresh lime juice, and taste to adjust seasoning, adding more salt and pepper if necessary.
- Serve hot or at room temperature.