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
★ ★ ★ ★ ★
🖨 Print 🍳 Cooking mode
🛒 Ingredients For the Salad Dressing To assemble 👨🍳 Method For the Salad Dressing 1 In a small bowl, whisk the oil, vinegar, date syrup, cumin, paprika, salt and black pepper until smooth.
Bowl
To assemble 2 Put the red cabbage and carrot in a large bowl.
Bowl
3 Pour in the dressing and toss well.
4 Add the parsley and toss.
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.
120 calories
2 g protein
11 g carbs
7 g fat
● protein 6%● carbs 38%● fat 55%
Per serving (143 g), of 4 servings
For the Salad Dressing · To assemble ·
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