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.
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.
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).