Moroccan Carrot and Cabbage Salad

This exotic version of slaw has more good-for-you antioxidants, fiber, and iron than the usual kind–and lots more flavor, too! Tangy, spicy, and appealing, this Moroccan-style salad is perfect for cookouts, potlucks, barbecues, and more.

Use a food processor to make shredding the veggies a snap.

INGREDIENTS

1/2 cup mayonnaise
2 tablespoons fresh lemon juice
2 scallions, thinly sliced
1 teaspoon ground cumin
4 to 5 cups shredded green cabbage, about 1 head
3 medium carrots, shredded
Salt and freshly-ground black pepper, to taste

1. In a large mixing bowl, whisk together the mayonnaise, lemon juice, scallions, and cumin.

2. Add cabbage and carrots and toss to combine. Season to taste with salt and pepper and refrigerate until ready to serve.

Serves 8.

Adapted from The South Beach Quick and Easy Cookbook, by Arthur Agatson M.D. (Rodale Press, 2006). Copyright (c) 2006 by Arthur Agatson. Reprinted by permission of Rodale Press.
Adapted from The South Beach Quick and Easy Cookbook, by Arthur Agatson M.D. (Rodale Press, 2006).

8 comments

Donna Hamilton
Donna Hamilton4 years ago

Thanks.

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J.L. A.
JL A4 years ago

yum

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K s Goh
KS Goh5 years ago

Thanks for the article.

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Michele Wilkinson

Thank you

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Magdalen B.
Magdalen B5 years ago

Is it the cumin that makes it "Moroccan"? because otherwise it's coleslaw.

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Jennifer C.
Past Member 5 years ago

Yummy! Thanks for this recipe. Love it.

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April Gray
April Gray6 years ago

sounds yummy :)

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Kristen R.
Kristen R6 years ago

Sounds delicious - thanks for sharing!

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