|I'm always interested in a new salad idea with cabbage and this Moroccan Cabbage Slaw is a keeper!|
My fondness for cabbage salads is well-documented on the blog, and this unique Moroccan Cabbage Slaw with Carrots, Cumin, Lemon and Mint is my latest cabbage slaw favorite. The cumin combined with carrots gives this slaw the Moroccan twist, and when my nephew Jake and I tried the recipe we added the chopped mint, which really made the flavors pop in the salad. I'm a big fan of green onions as well, so we also used a generous amount of those. Mint makes this a summertime slaw recipe, and for a Meatless Monday Meal I'd love this salad combined with some lovely Grilled Vegetables from the garden!
Not only is cabbage crunchy and delicious, but it's a cruciferous vegetable, which makes it a nutritional powerhouse for a Meatless Monday menu option. (You can find more meatless recipes by using the label Meatless Monday or checking Vegetarian Recipes in the recipe index, and I'm also doing a meatless slow cooker recipe each Monday on Slow Cooker from Scratch. For more Meatless Monday ideas from other bloggers, check Meatless Monday at BlogHer, where I write a weekly post spotlighting one of the fabulous meatless recipe ideas I find around the web.)
Whisk together the mayo, lemon juice, ground cumin, and sweetener of your choice to make the dressing.
Stir together the cabbage, carrots, and green onions and then combine with enough dressing to moisten all the salad ingredients.
(Makes 6-8 servings; recipe adapted from The South Beach Diet Quick and Easy Cookbook.)
4-5 cups thinly sliced green cabbage
2 cups shredded carrots (I like the thick pre-shredded carrots that come in a bag for this)
1/2 cup thinly sliced green onions
1/2 cup chopped fresh mint
salt and fresh ground black pepper to taste
1/2 cup mayo or light mayo (do not use fat-free)
2 T fresh-squeezed lemon juice (I use my frozen fresh lemon juice)
1 tsp. ground cumin
2 tsp. sugar, Splenda, or Stevia in the Raw Granulated (use Splenda or Stevia for South Beach Diet)
Thinly slice enough green cabbage to make 4-5 cups thinly sliced cabbage. Grate carrots to make 2 cups shredded carrots (or use the shredded carrots in a bag like I did, which are slightly thicker than the carrots you grate by hand.) Thinly slice green onions and chop the mint (washing and drying it first if using garden mint.)
Whisk together the mayo, fresh lemon juice, ground cumin, and sweetener of your choice to make the dressing. Combine sliced cabbage, shredded carrots, and sliced green onions in a bowl; then stir in enough dressing to moisten all the ingredients. Stir in chopped mint, season to taste with salt and fresh ground black pepper, and serve.
If this makes more salad than you are going to eat at one time, I would only add mint to the portion of salad you're going to use. Refrigerate the mint and leftover salad separately and add mint to the rest of the salad just before you eat it.
The addition of carrots would make this cabbage slaw limited to phase 2 or 3 for the South Beach Diet. If you're actively trying to use weight, I would use at least half light mayo for the dresssing.
I chose the South Beach Diet to manage my weight partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you.
More Meatless Cabbage Salads to Enjoy!
(Recipes from other blogs not always South Beach Diet friendly; check ingredients.)
Red Cabbage Salad with Walnuts, Raisins, Feta, and Mustard Dressing from The Perfect Pantry
Spicy Lime Coleslaw from Kalyn's Kitchen
Ottolenghi's Cabbage and Kohlrabi Salad from The Taste Space
Val's Sweet Cabbage Slaw with Green Onions and Parsley from Kalyn's Kitchen
Cabbage Salad with Soy Sauce and Raisins from Cafe Liz
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)
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