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Roasted Hawaiian Slaw

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Roasted-Hawiian-Slaw

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.

Roasted-Hawiian-Slaw-Mag

Print Recipe

Roasted Hawaiian Slaw

Ingredients

  • 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
  • 1/2 cup fresh basil julienned
  • juice of one lime
  • fine ground sea salt and freshly ground black pepper to taste

Instructions

  • 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.

 

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6 comments on “Roasted Hawaiian Slaw”

  1. What a great idea to roast the slaw! I can just imagine it having such great depth of flavor, especially when there's already so many vibrant and bold flavors like ginger and sweet pineapple. I love your idea of pairing it with a seasame shrimp. I'm looking forward to seeing that recipe too! Beautiful, Caroline!

    Reply

    1. Hi Jodi,

      This makes a lot. I would say that based on the size of the serving bowl I filled and depending on the size of your cabbage this recipe makes 40-50 half-cup servings.

      Reply

  3. Hi, Caroline. You posted this a few years ago, but in case you still check it ... and for anyone else who comes across this recipe ... GREAT RECIPE! I made this slaw to accompany some Hawaiian BBQ shrimp tacos. Absolutely awesome flavors blended perfectly with the tacos. Each flavor in the slaw complimented the others perfectly, but were still clearly distinguishable. I recommend this recipe even if you don’t typically like (or are skittish of) using sweet flavors where they would not usually be.

    I used a whole purple cabbage and left the onion out. After my wife, two sons and I finished, we still have a half gallon Tupperware filled to the brim with left overs.

    Thank you!!

    Reply

Hi, I'm Caroline

About Caroline

I love adding a whole, unprocessed and healthy twist to classic recipes.  My food is often grain-free, usually gluten-free, and always unprocessed.

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