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