Moroccan Spiced Cabbage Slaw

By Samantha Binkley

This classic slaw recipe just got a flavor blast using our Healthy On You® Moroccan Round the Clock Moroccan Spice Blend. It’s perfect for the warm weather and a colorful side for the Smoked Ribs recipes for Labor Day.

I typically don’t like slaw because of the heavy mayonnaise used in the dressing. This healthier version replaces that fat with the Moroccan flavors of coriander, cumin, and mustard seeds. It’s fabulous by itself or paired with your favorite protein. With the hot weather we are experiencing this weekend, it’s a perfect way to keep you out of the kitchen, especially if you use store-bought shredded vegetables.

So what are you waiting for, jump on this salad and go grill side!

Ingredients

Makes 6 servings

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

Preparation

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)