Moroccan Carrot and Raisin Slaw

June 1, 2012 By Leanne Vogel March 29, 2017

I’m the girl that dresses in shorts and a t-shirt on a day that it’s supposed to snow, packs more sweaters than t-shirts to India, and decides that taking sandals camping in the mountains is far better than packing socks. In each instance, had I just visited The Weather Network, I probably could have avoided being freezing, uncomfortable, and miserable with my choice of clothing. I don’t know about you though, but I find checking the forecast too darn depressing. If it’s going to snow, I don’t want to know about it. If it’s going to be a lovely sunny day, what better gift is there than being surprised by warm beams of sunlight when I step outside?

I’m hoping that Airdrie is going to be hit by a heatwave and I can spend all weekend out on the patio reading my book, barbecuing, and enjoying this summertime slaw. Backup plan if we experience a torrential downpour, snow or wind storm is to make a big curry and snuggle up on the couch watching reruns of Mad Men (Kevin’s back, no more Gossip Girl for me). Either way, it’ll be a great weekend and, a total surprise! You think I’m joking about the snow… but it really has snowed here in June. I know, such a dirty word to be using this far into Spring!

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Moroccan Carrot and Raisin Slaw

Author: Leanne Vogel

Recipe type: Vegan, Gluten-free, Dairy-free, Refined sugar-free, Yeast-free, Corn-free, Grain-free, Nut-free

Prep time: 15 mins

Total time: 15 mins

Serves: 8 cups, 4 servings

A versatile Summer vegan coleslaw done Moroccan style with matchstick carrots, cucumbers, raisins and a flavorful dressing. Pump up the protein by adding cooked chickpeas or mix in a couple handfuls of chopped parsley for added flavor.

Ingredients

Slaw

6 cups julienne cut/matchstick carrots
1 English cucumber julienne cut/matchstick
½ cup sultana raisins
½ cup sunflower seeds soaked for 12 hours *see note

Moroccan spice mix

½ teaspoon ground cumin
½ teaspoon ground ginger
⅛ teaspoon black pepper
¼ teaspoon ground cinnamon
¼ teaspoon ground coriander
¼ teaspoon ground allspice
⅛ teaspoon ground cloves
pinch cayenne

Moroccan dressing

⅓ cup sunflower butter *see note
¼ cup lemon juice
Moroccan spice mix above
1 tablespoon maple syrup, date syrup, brown rice syrup or honey (if honey is used, recipe is no longer vegan)
¼ teaspoon sea salt

Instructions

Combine carrots, cucumber, raisins, and seeds in a large bowl.
Combine dressing ingredients in a small bowl. Pour over slaw and serve!

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Notes

You could also sprout the sunflower seeds to boost the nutrients in this salad. Or, use slivered almonds which go really well with Moroccan spices! Feel free to use nut butters too, like almond, pine nut or pistachio.

Are you planning on barbecuing this weekend? My neighbor and I hooked up our new barbecue this past weekend. We bought it from him for $100 and I couldn’t be happier with the purchase. At first, I thought it would be a nice treat for Kevin; what man doesn’t like grilling meat? Until I realized that Kevin hates cooking and that our barbecue was really just going to be my barbecue. Fine by me, it’s like having a second oven. Oh, the possibilities!