afoona
Moroccan Red Cabbage Salad
Salads

Moroccan Red Cabbage Salad – Vegan version

A sweet-and-sour Moroccan red cabbage salad — crunchy cabbage with carrots in a coating of apple cider vinegar, cumin and date syrup Vegan version: Date syrup (silan).

⏱ 45 min🍽 4 servings 🌍 Middle Eastern👩‍🍳 Afoona🧩 2 parts

👨‍🍳 Method

For the Salad Dressing

  1. 1
    In a small bowl, whisk the oil, vinegar, date syrup, cumin, paprika, salt and black pepper until smooth.
    Bowl

To assemble

  1. 2
    Put the red cabbage and carrot in a large bowl.
    Bowl
  2. 3
    Pour in the dressing and toss well.
  3. 4
    Add the parsley and toss.
  4. 5
    Refrigerate for at least 30 minutes so the vegetables absorb the dressing.
    Refrigerator
    💡Resting in the dressing improves the salad: the vegetables absorb the flavor, and hard vegetables (cabbage, carrot) also soften a little.
120calories
2 gprotein
11 gcarbs
7 gfat
● protein 6%● carbs 38%● fat 55%

Per serving (143 g), of 4 servings

For the Salad Dressing · To assemble ·

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