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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.
Dairy-free, Egg-free, Gluten-free, Grain-free, Nut-free, Paleo, Refined Sugar-free, Soy-free, Vegan, Vegetarian
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.
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.