Moroccan Spiced Cabbage Slaw

Moroccan Spiced Cabbage Slaw

DATE: September 22, 2022
  • brunch
  • Dairy-Free
  • diet
  • dinner
  • Gluten-Free
  • Low Carb
  • meal type
  • Moroccan Round the Clock
  • Side
  • vegan
This Moroccan spiced cabbage slaw is a bold, colorful flavor upgrade on a classic that will convert even the most devoted slaw skeptics. Healthy On You® Moroccan Round the Clock Spice Blend replaces the heavy mayonnaise of traditional slaw dressing with the bright, aromatic flavors of coriander, cumin, and mustard seeds for a lighter, healthier version that is as vibrant and delicious as it is refreshing. Use store-bought shredded vegetables to keep it completely effortless and yourself out of a hot kitchen. This easy coleslaw recipe is a healthy summer side dish that works beautifully alongside grilled proteins, smoked ribs, or any warm weather cookout spread. A Moroccan spiced slaw recipe without mayonnaise that is naturally vegan, gluten-free, and the perfect make-ahead Labor Day, Fourth of July, or backyard barbecue side dish that gets even better as it sits.
  • Time: 30min
  • Serves: 6
Accent Graphic
Accent graphics

Featured product

Moroccan 'Round the Clock

Moroccan 'Round the Clock

Moroccan Spice
Moroccan 'Round the Clock Refill

Moroccan 'Round the Clock Refill

Moroccan Spice
Ingredient Graphic

FOR THE SLAW

  • 2 cups green cabbage shredded
  • 2 cups red cabbage shredded
  • 2 cups carrots shredded
  • ¾ cup Mixed seeds (pumpkin, sunflower, etc.)
  • ¼ cup chopped parsley + more for garnish

FOR THE DRESSING

  • ¼ cup olive oil
  • 3 tbsp lemon juice
  • 1 clove garlic, minced
  • 2 tbsp Healthy On You® Moroccan Round the Clock Spice Blend
  • ½ tsp sea salt

Directions

MAKE THE DRESSING

  1. Make the dressing: in a mixing bowl combine all the dressing ingredients and whisk well. Set aside.

MAKE THE SLAW

  1. Combine all the shredded vegetables in a large bowl. Toss with the prepared dressing. Garnish with additional cilantro. Refrigerate to allow the flavors meld together and serve cold (I let it sit overnight and it was even better the next day)

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