May 28, 2012 by
Leanne Vogel
August 31, 2017
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.
Eating Style:
Dairy-free, Egg-free, Gluten-free, Grain-free, Nut-free, Paleo, Refined Sugar-free, Soy-free, Vegan, Vegetarian
Prep Time:
Serves:
4
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.
Calories:
310
Calories from Fat:
124.2
Total Fat:
13.8 g
Saturated Fat:
1.4 g
Sodium:
378 mg
Carbs:
45.2 g
Dietary Fiber:
6.4 g
Net Carbs:
38.8 g
Sugars:
23.3 g
Protein:
8.1 g
HI! I’M LEANNE
Nutrition educator + keto enthusiast. I want to live in a world where every woman loves her body, nourishing fats are enjoyed at every meal, and the word “restriction” isn’t in the dictionary.