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Moroccan Carrot and Raisin Slaw

by 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:




  • 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
  • 1/8 teaspoon black pepper
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground coriander
  • ¼ teaspoon ground allspice
  • 1/8 teaspoon ground cloves
  • pinch cayenne
Moroccan Dressing
  • 1/3 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


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


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.

Nutrition Information Per Serving



Calories from Fat:


Total Fat:

13.8 g

Saturated Fat:

1.4 g


378 mg


45.2 g

Dietary Fiber:

6.4 g

Net Carbs:

38.8 g


23.3 g


8.1 g


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.

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