Friday, June 8, 2012

Moroccan Cabbage and Carrot Slaw

  • 1/2 cup mayonnaise
  • 2 tbsp fresh lemon juice
  • 2 scallions, thinly sliced
  • 2 tsp granular sugar substitute
  • 1 tsp ground cumin
  • 1 (1-to 1 1/2-lb) head green cabbage shredded (4-5 cups)
  • 3 medium carrots, shredded
  • salt
  • freshly ground black pepper
Makes 8 (3/4-cup) Servings

Whisk together mayonnaise, lemon juice, scallions, sugar substitute and cumin in a large mixing bowl. Add cabbage and carrots and toss to combine. Season to taste with salt and pepper and refrigerate until ready to serve.


Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. The folks at South Beach have done it again with a delicious and colorful salad. I needed a side dish to accompany my Baked Sea Bass Chermoula and this was perfect. It was cool and colorful and filled with tang and spice. Plus, this slaw is great for the summer when you don't want to cook in a heat wave. This was my thrid time making slaw from scratch and I'm now 3 for 3. I will say that the slaws from South Beach are way better than the packaged slaws you find at the grocery store. 

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