Roasted coleslaw (BBQ style)

Byamazingfoodstv


Vegetables:

– 400 g (about 4 cups) green cabbage, very thinly shredded
– 200 g (about 2 cups) red cabbage
– 2 large carrots, julienned or thinly shredded
– 1–2 tbsp vegetable oil
– salt and pepper, to taste

Dressing:

– 100 g (about ½ cup) mayo
– 1 tbsp apple cider vinegar (or white wine vinegar)
– 1 tsp honey or sugar
– 1 tsp mustard
– 1/2 tsp smoked paprika
– salt and freshly ground black pepper, to taste

🔥 Preheat the oven to 210°C / 410°F (fan on).

Arrange the vegetables on three separate baking sheets or in three sections of one large pan — green cabbage, red cabbage, and carrot.
Drizzle lightly with oil, season with salt, and toss with your hands to coat evenly.

Proper way to roast (unlike in video)
Carrots: 10–12 minutes
Cabbage: 7–9 minutes
(The edges should just begin to brown, while the vegetables stay slightly crisp.)

Let everything cool for 5–10 minutes, then combine in a large bowl.

In a separate bowl, whisk together all the dressing ingredients.
Taste and adjust
Pour the dressing over the roasted vegetables and toss to coat.
Let it sit for at least 10 minutes before serving so the flavors can meld.

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