Moroccan Salad with Cabbage, Carrots, and Mint
If you like fresh mint you’ll swoon over this Moroccan Cabbage Slaw with Carrots and Mint, and lemon and cumin added to the dressing adds even more flavor.
My fondness for cabbage is well-documented on the blog, and this unique Moroccan Salad with Cabbage, Carrots, and Mint is my latest cabbage salad favorite. The cumin and lemon flavors combined with carrots give 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 salad recipe, and I’d love this salad combined with some lovely Grilled Vegetables from the garden!
We loved the carrots in this, but they’re the highest carb ingredient, so feel free to use more cabbage and less carrots if you wish. But if you like the ingredients, I think you’ll be surprised at how delicious this was, enjoy!
What ingredients do you need?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- green cabbage
- green onions
- fresh mint
- salt and fresh ground black pepper to taste
- fresh-squeezed lemon juice, I used my fresh-frozen lemon juice
- ground Cumin (affiliate link)
- Monkfruit Sweetener (affiliate link)(see notes)
Is this cabbage salad really a Moroccan Recipe?
I adapted this Moroccan Salad recipe from a cookbook which called it Moroccan Slaw, so to be honest I’m not sure it’s an authentic Moroccan recipe. But it’s definitely delicious and it has cumin, which is one of the spices that are used in Moroccan Cooking.
What if you don’t have mint to make the Moroccan Salad?
We loved the flavor of the fresh mint in this salad recipe, but if you don’t have mint I think fresh parsley would also be delicious.
How to Make Moroccan Salad with Cabbage, Carrots, and Mint:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- Thinly slice and chop enough green cabbage to make 5 cups of sliced cabbage.
- You can grate carrots yourself if you like, but I love these thicker shredded carrots in salads.
- Prepare 1/2 cup each of sliced green onions and chopped fresh mint.
- Whisk together the mayo, lemon juice, ground cumin, and Monkfruit Sweetener (affiliate link) or sweetener of your choice to make the dressing.
- Stir together the cabbage, carrots, and green onions in a salad bowl.
- Then combine with enough dressing to moisten all the salad ingredients.
- Stir in the chopped mint and serve.
More Cabbage Salad Recipes:
- 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
- 2 T fresh-squeezed lemon juice (see notes)
- 1 tsp. ground cumin
- 2 tsp. Monkfruit Sweetener (see notes)
- 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.
I use my frozen fresh lemon juice for this recipe. I would use Monkfruit Sweetener (affiliate link) for this salad, but use any sweetener of your choice.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.
Recipe adapted from The South Beach Diet Quick and Easy Cookbook.
Amount Per Serving: Calories: 132Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 6mgSodium: 188mgCarbohydrates: 9gFiber: 3gSugar: 4gProtein: 2g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
The addition of carrots would make this Moroccan Salad limited to phase 2 or 3 for the original South Beach Diet, and you might want to reduce the carrots for other low-carb diet plans.
Find More Recipes Like This One:
Use Cabbage Recipes or Salads to find more salads like this one. Use the Diet Type Index photo index to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for the Recipe:
Moroccan Salad with Cabbage, Carrots, and Mint was first posted in 2012. The recipe was last updated with more information in 2023.