Protein-rich Moroccan spiced carrot slaw
Made with fresh grated carrots, protein-rich quinoa and almonds, fresh herbs and a Moroccan spiced creamy dressing, this slaw isn’t just easy to make but packed with flavor and nutrition.
In this post, I walk you through how to make it, dish on all the juicy health benefits, tools you need (not many!), offers some additional thoughts tips and suggestions for when you go to make it, and give suggestions on how to customize based on your liking or dietary needs.
Health Perks
Dairy and oil-free, low in sugar and generally made with non-aggravating ingredients. The entire salad is dairy and oil-free (dressing included), as well as low in sugar (just a tbsp of maple) and designed in a thoughtful manner that hopefully won’t irritate your stomach.
Packed with fiber. The carrots, almonds and quinoa lend this dish a lot of fiber, which not only will keep you full but also help promote regular elimination and healthy bowel movements.
Protein-rich, from a variety of plant sources. Quinoa, almonds and the tahini dressing serve up a good amount of protein in each bite.
It’s simple. Dishes with fewer ingredients, especially those made from plants, are often easier to digest and leave you feeling good after you eat them.
100% plant-based whole foods. The entire recipe is made using just plant-based whole foods, which means you know it’s good for you. Rich in micro nutrients, loaded with fiber and will leave you feeling great.
It’s soy-free. There’s nothing wrong with soy (in my opinion), but if you’re looking to round out your diet with high protein dishes made from plants that are soy-free, this is a great option.
Tahini is loaded with health benefits. It’s a great source of healthy fats and omega 3, which will help lower cholesterol and reduce inflammation. It also contains a fair amount of protein, B vitamins and iron.
A great dish to help with weight loss or management. Made entirely using plant-based whole foods, along with protein and fiber rich ingredients will help keep you full, satiated and promote healthy, regular bowel movements - all essential for weight loss or management.
Other Thoughts, Tips and Suggestions
Make it ahead of time so it comes together easily. There are lots of ways to prep the ingredients ahead of time so it comes together when you go to make it. Grate the carrots (or buy them grated) and store them in the fridge, pre-cook your quinoa, make a batch of dressing, combine all the salad ingredients at once and pour the dressing over individual servings as you crave the salad throughout the week. The opportunities here are endless.
Increased protein option. If increasing your protein intake is important to you, add more quinoa or even chickpeas for an extra boost and a wider variety of nutrients.
Try an oil and acid based dressing if you like. Don’t love a creamy slaw? Use a bit oil instead of tahini and some acid like apple cider vinegar or more lemon for a different kind of slaw.
Use whatever herbs you like. I used parsley, but different herbs come with different flavors and benefits. If you have a particular flavor you enjoy or health concern or objective, feel free to switch things up. I think fresh dill or chives would work great here.
Nut-free option. Simply leave out the almonds. For added crunch, try sunflower seeds!
Bulk it up. Use even more plants to bulk it up, such as sliced cabbage for an even heftier slaw.
Easier to digest options. If you have digestive issues (temporary or chronic), consider leaving out the garlic in the dressing and try warming the slaw on a low heat on the stove before eating.
Tools I Used (And Love)
Ensure you have everything you need to prepare your dishes before you set out to make them. And if you don’t, these are the exact tools I used and loved that I know you will too!
Check out the full recipe below. Hope you love it as much as I do!
Moroccan Spiced Carrot Slaw
Prep Time: 10 minutes | Cook Time: 15 minutes | Yields: 4 servings
Ingredients:
(Salad ingredients)
1 bunch of large carrots, tops removed, then peeled and shredded using a food processor
1 cup cooked quinoa
1/2 cup raw almonds, roughly chopped
Large handful of fresh parsley, stems removed and chopped
A couple pinches of salt
(Dressing Ingredients)
2-3 heaping tbsp raw tahini
2 lemons, juiced
1 garlic clove, minced
1/2 tsp za’atar
1/2 tsp sumac
1/2 tsp ground cumin
1 tbsp maple syrup
1/8 tsp mineral salt
Water, as needed, to thin out
Directions
Combine salad ingredients. In a large mixing bowl fold in all salad ingredients and gently mix until well combined.
Prepare your dressing. In a small or medium mixing bowl, combine all dressing ingredients and mix well using a whisk until ingredients are completely blended. Ideal texture is thin and wet, so do add splashes of water to thin out if needed.
Dress your salad. If serving the entire bowl of salad at once, pour dressing over the salad ingredients and use a fork to mix well until salad is evenly coated.
Note: If you’re not eating the whole salad at once, consider pouring a small portion of the dressing over individual servings, and storing the remaining dressing and salad in the fridge separately. This will help ensure the ingredients don’t get soggy and the salad is crunchy as a slaw should be!
Adjust to taste. Add an addition squeeze of lemon, splash of maple or pinch of salt to taste!
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