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Roasted Hawaiian Slaw


  • 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


  • 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.