Moroccan Cabbage Slaw with Carrots, Cumin, Lemon, and Mint

(Makes 6-8 servings; recipe adapted from The South Beach Diet Quick and Easy Cookbook.)


Salad Ingredients:
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

Dressing Ingredients:
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)

Instructions:
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.


This printable recipe from KalynsKitchen.com.