Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Cabbage-Carrot Slaw with Cranberries, Mint, and Honey

Scott Phillips

Servings: 4 to 6

Cabbage and carrots may be typical slaw ingredients, yet this slaw is anything but. Taking a cue from Moroccan cuisine, it has sweetness and heat balanced by a sprinkling of fresh mint. Try it alongside tender braised lamb or beef.


  • 3/4 cup dried cranberries
  • 3 Tbs. fresh lemon juice
  • 1-1/4 tsp. honey
  • 1/2 tsp. (scant) ground cumin
  • 1/8 tsp. cayenne pepper
  • Fine sea salt
  • 1/3 cup extra-virgin olive oil
  • 4 cups thinly sliced red cabbage (from about 1/2 medium head)
  • 1 large carrot, peeled and cut into a julienne
  • 1/2 cup thinly sliced fresh mint leaves
  • 1/4 cup sliced almonds, lightly toasted

Nutritional Information

  • Calories (kcal) : 200
  • Fat Calories (kcal): 130
  • Fat (g): 14
  • Saturated Fat (g): 2
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 10
  • Cholesterol (mg): 0
  • Sodium (mg): 320
  • Carbohydrates (g): 20
  • Fiber (g): 3
  • Protein (g): 2


  • Put the cranberries in a small bowl and cover with hot water. Let soak for 10 minutes. Drain, and pat dry.
  • In a large bowl, whisk the lemon juice, honey, cumin, cayenne, and 3/4 tsp. salt. Whisk in the oil in a slow stream. Add the cabbage, carrot, cranberries, mint, and half of the nuts, and toss to combine well. Season to taste with salt. Serve right away, sprinkled with the remaining nuts, or let sit for up to 2 hours for a more tender slaw.


To get the rippled effect on the cabbage, core and quarter the head, and then slice the quarters lengthwise, rather than crosswise.


Rate or Review


  • NancyFM | 08/22/2015

    This slaw is great and so different in a good way. My red cabbage was ready for composting so I switched to green cabbage and I had dried cherries which were plump and perfect and didn't need soaking. The fresh mint makes this so unique and gives it an exotic twist with the cumin so that it works with a variety of cuisines. Will make this again and again.

  • springs9 | 03/25/2014

    Very good.

  • jmarie1 | 02/02/2014

    I made this as per instructions. I used my mandolin to slice the cabbage and carrots . It was very good., and even better the next day. The mint was a really nice flavour to this slaw.

Show More

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.


View All

Moveable Feast Logo

Season 4 Extras

Santa Fe, NM (509)

Settled at the foothills of the Rocky Mountains, Santa Fe, New Mexico is home to a culinary scene of mixed influences and Southwestern flavors and ingredients. In this episode of…

View all Moveable Feast recipes and video extras


Follow Fine Cooking on your favorite social networks