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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.


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Reviews (7 reviews)

  • Kimhal | 08/14/2018

    I did a hybrid of this and the Cabbage and Apple slaw and it was delish!

  • 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.

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