Moroccan Red Cabbage and Carrot Salad

You travel for work. It’s a cheap business hotel. There’s a mini bar.  There’s not a mini bar. There’s coffee and more coffee. Food is carbohydrate fueled and the lighting is dull. Everyone seems zapped of energy. And that’s because they are.

On Sunday, I took a flight to Minneapolis for a five day conference on functional medicine. I knew what was ahead of me. Coffee, carbs and doctors eating cookies. I needed an alkalizing, antioxidant, immune-boosting and polyphenol-rich meal before I departed.

The Moroccan red cabbage and carrot salad provided the answer. Rich in anthocyanins, carotenoids, anti-inflammatory spices, omega 3’s and zinc, this pretty salad is intensely nutrient dense, luscious to eat, and gave me the boost I needed before I headed into the food war-zone.

The conference is exactly as I expected. Coffee and carbs. Some are gluten-free carbs but most aren’t. The first day of lectures was about gut health and the deleterious effects of gluten. The doctors at the conference still ate gluten. I’m bewildered.

I know my priorities. I cut class. I take a 10 minute cab ride to an organic cold pressed juice bar, Truce, take a deep breathe, and enjoy my green juice. I feel a little bit of wellness infuse back into me. I grab a Vacay to-go.  Not as good as the Moroccan salad, but better than anything I’ll get from the Marriott.


Photo Credit: Dana James


  • 1/4 red cabbage, thinly sliced
  • 2 organic carrots, peeled and grated
  • 1 tbs golden raisins
  • 1 tbs pumpkin seeds
  • 1 tbs fresh mint
  • Dressing
  • 1/4 cup EVOO
  • 1/8 cup fresh lemon juice
  • pinch cinnamon
  • pinch ground cumin
  • dash raw honey
  • 1 glove garlic, crushed
  • dash orange blossom water (optional)


Mix dressing ingredients together in a glass. Whisk until the dressing is emulsified. Set aside.

Add all salad ingredients to a bowl. Pour on dressing. Toss. Serve immediately or let the salad ingredients marinade in the dressing for several hours.