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North African Carrot Slaw recipe paleo primal carrots

North African Carrot Slaw with a Paleo Twist

This vibrant and refreshing North African Carrot Slaw is a celebration of colour, texture, and spice. Inspired by the warm, fragrant flavours of Moroccan cuisine, this slaw combines shredded carrots with juicy sultanas, crunchy almonds, and aromatic spices to create a side dish that’s both comforting and exciting. It’s naturally sweet, gently spiced, and totally Paleo-friendly—making it the perfect companion to grilled meats, particularly chicken wings or drumsticks.

While traditional coleslaws often rely on mayonnaise or cream-based dressings, this North African variation is lighter and brighter. The dressing is made with olive oil, lemon juice, and a carefully selected blend of warming spices that reflect the heart of Moroccan cooking. The result is a slaw that feels fresh and wholesome, yet robust enough to stand up to heartier main dishes.

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5 from 1 vote

North African carrot slaw

Experience the vibrant flavors of North Africa with this fresh and spicy carrot slaw. Perfectly paired with chicken wings or drumsticks, this healthy, paleo-friendly slaw is packed with fruity and gently spiced goodness.

Prep Time10

Cook Time10

Total Time20

Course: Salad, Sides

Cuisine: Moroccan, North African, Paleo

Keyword: healthy carrot slaw, Moroccan slaw, North African carrot slaw, paleo carrot salad, spiced carrot slaw

Servings: 4 serves

Calories: 120kcal

Cost: $8

Equipment

Grater
Bowl

Ingredients

5 carrots grated
1 clove of garlic finely chopped
1 tbsp sesame seeds
3 tbsp sultanas
2 spring onions trimmed and finely chopped
1 tbsp coriander finely chopped
1 tbsp mint finely chopped
1 stick of celery finely chopped
2 tbsp olive oil
2 tbsp lemon juice
Sea salt and black pepper to taste

Instructions

Soak the Sultanas: Start by soaking the sultanas in hot water for 5 minutes. This will plump them up and make them juicier.
Prepare the Vegetables: While the sultanas are soaking, grate the carrots and finely chop the garlic, spring onions, coriander, mint, and celery.
Combine Ingredients: In a large bowl, mix together the grated carrots, chopped garlic, sesame seeds, soaked sultanas, spring onions, coriander, mint, and celery. Ensure everything is evenly distributed.
Dress the Slaw: Drizzle the olive oil and lemon juice over the salad. Toss well to ensure all ingredients are well coated.
Season: Season to taste with sea salt and black pepper. Adjust the seasoning as needed.
Serve: Serve immediately as a refreshing side dish. This slaw pairs wonderfully with chicken wings or drumsticks for a complete meal.

The Inspiration Behind This Dish

Moroccan and North African cuisine is famed for its use of spices and its ability to transform humble ingredients into flavourful, unforgettable dishes. Carrots, in particular, are a staple in Moroccan cooking. They appear in tagines, salads, and pickled dishes across the region. Here, they take centre stage in a slaw that brings together traditional ingredients with a modern Paleo twist.

Whether served alongside grilled meat, spooned over cauliflower couscous, or enjoyed on its own as a light lunch, this carrot slaw offers a bright and nutritious option that complements a variety of meals. It’s also naturally free from grains, dairy, and refined sugars—making it perfect for anyone following a clean eating or Paleo lifestyle.

What Makes This Slaw Stand Out?

This isn’t your average carrot salad. The secret lies in the thoughtful balance of flavour and texture:

Carrots: Fresh, shredded carrots are the base. They’re naturally sweet, crunchy, and full of beta-carotene and fibre.
Sultanas: These add a chewy texture and subtle sweetness, which balances the spices beautifully.
Almonds: Provide crunch and a nutty depth. Lightly toasted slivers or chopped almonds work best here.
Herbs: Fresh coriander or mint brings brightness and a refreshing lift.
Spices: Ground cumin, cinnamon, and coriander add warmth and complexity. These spices are commonly used in Moroccan kitchens and are key to the dish’s character.
Lemon and olive oil: This light dressing enhances the flavours without overpowering the freshness of the vegetables.

The combination of these ingredients results in a dish that’s fragrant, slightly sweet, and satisfyingly crunchy. It’s proof that healthy, plant-based food can be exciting and indulgent at the same time.

Health Benefits of This Carrot Slaw

Aside from being delicious, this slaw is packed with nutritional benefits:

Carrots are high in beta-carotene, which your body converts into vitamin A—essential for healthy skin, eyes, and immune function.
Sultanas contain antioxidants and iron, offering natural sweetness without added sugar.
Almonds provide healthy fats, magnesium, and vitamin E, which support heart and brain health.
Spices like cumin and cinnamon are anti-inflammatory and may help regulate blood sugar.

This dish proves that flavour doesn’t have to come at the expense of your health. Every bite is doing your body good, while satisfying your taste buds at the same time.

Serving Suggestions

This slaw is incredibly versatile. Here are some ways to incorporate it into your meals:

Pair with grilled meats: Especially chicken wings or thighs, lamb skewers, or grilled beef.
Use as a salad base: Add cooked chicken, flaked salmon, or sliced boiled eggs to turn it into a full meal.
Serve with a Paleo mezze platter: Include olives, grilled vegetables, and baba ganoush for a Middle Eastern-inspired feast.
Spoon over cauliflower rice: For a vibrant, grain-free side dish that adds colour and texture to any meal.

It’s also a great option to bring to barbecues or picnics, as it travels well and doesn’t require refrigeration for short periods.

Tips for Perfecting This Slaw

Use freshly grated carrots: Pre-shredded options are convenient but often dry. Grating your own ensures a fresher, juicier texture.
Let it marinate: Allow the slaw to sit for at least 20 minutes before serving. This gives the flavours time to meld and makes the slaw even more delicious.
Toast the almonds: Lightly toasting enhances their flavour and adds a lovely crunch.
Balance the sweetness: If your sultanas are especially sweet, a squeeze of lemon or a pinch of salt can help even out the flavour.

Storage and Make-Ahead Tips

This slaw stores well in the fridge and can be made a day ahead. In fact, the flavours deepen and become more pronounced after a few hours of marinating. Store in an airtight container for up to three days. Just give it a gentle toss before serving to redistribute the dressing and juices.

It's also ideal for meal prep. Portion into jars or containers for ready-to-go lunches or sides throughout the week. If you’re packing it for a picnic, keep it chilled until serving time for maximum freshness.

Is It Paleo-Friendly?

Absolutely. This North African Carrot Slaw is made entirely from real, unprocessed ingredients. There’s no added sugar, dairy, or grains—just vegetables, nuts, herbs, and spices. It aligns with the Paleo philosophy of eating nutrient-dense, whole foods while exploring bold, exciting flavours from global cuisines.

It’s also suitable for those following Whole30 (with a quick check on compliant dried fruit), and it’s naturally gluten-free and vegan. A win on all fronts!

Variations to Try

This recipe is very forgiving and can be adjusted based on your preferences or what you have available. Here are a few ideas:

Swap almonds for walnuts or pistachios for a different nutty profile.
Add grated beetroot for a deeper colour and earthy sweetness.
Use dried cranberries or chopped dates instead of sultanas for a change in sweetness.
Include thinly sliced fennel for an aniseed note and extra crunch.
Sprinkle with za’atar or sumac to take the spice profile in a different direction.

Once you’ve made the base recipe, you’ll find it easy to adapt based on the season, your mood, or what’s in your pantry.

Final Thoughts

If you’re looking to add something fresh and exciting to your meal rotation, this North African Carrot Slaw is a fantastic place to start. It’s quick to prepare, incredibly flavourful, and packed with nutrients. With its colourful presentation and dynamic taste, it’s a guaranteed crowd-pleaser—even for those who usually skip the salad.

Whether you’re enjoying it with grilled chicken, packing it into lunchboxes, or making it the star of a picnic spread, this slaw will quickly become a go-to in your recipe collection.

Have you made this dish? Did you add your own spin or use different nuts or herbs? I’d love to hear your feedback. Share your experience and variations in the comments below. And for more globally inspired Paleo recipes, be sure to check out the full recipe archive for even more inspiration.

Smoked Mackerel with Fresh Beet Slaw

1 Comment

I just love making my own ‘slaw’ – they’re quick to prepare, incredibly versatile, and perfect to keep in the fridge for days when time is short but healthy eating is still a priority. Whether you need a side dish, a main salad, or something vibrant to brighten up a lunchbox, homemade slaw is a great option. This particular variation features raw beetroot, which gives it a deep ruby colour and earthy sweetness. It looks as good as it tastes and makes a stunning addition to any Paleo plate.

Paired with smoked mackerel, this beet slaw transforms from a simple salad to a satisfying meal. The mackerel not only adds a smoky, savoury contrast to the sweetness of the beetroot but also provides a fantastic source of protein and beneficial omega-3 fatty acids. It’s one of those simple dishes that feels more special than the effort it requires, making it ideal for a midweek lunch or an easy dinner that won’t leave you feeling sluggish.

If you’re looking for fresh lunchbox inspiration or want a colourful side to accompany your grilled meat or fish, this recipe is one to bookmark.

Print Recipe

5 from 1 vote

Smoked Mackerel with Fresh Beet Slaw

This Smoked Mackerel & Beet Slaw is a refreshing and nutritious Paleo lunch option. Easy to prepare and packed with vibrant flavours, it's perfect for meal prepping and keeping in the fridge for a quick, healthy pick-me-up.

Prep Time20

Cook Time17

Total Time37

Course: Lunch

Cuisine: Fish, Paleo

Keyword: Healthy Slaw, Paleo Lunch, Smoked Mackerel Beet Slaw

Servings: 4 serves

Calories: 350kcal

Cost: $15

Equipment

Mixing bowl
Large Bowl
Grater
Chopping Board

Ingredients

2 strips smoked mackerel

For the Slaw:

2 raw beets
4 medium carrots
¼ red cabbage
¼ white cabbage
2 green apples
Handful pumpkin seeds
Handful flaked almonds
75 ml red wine vinegar
40 ml olive oil
Sea salt to taste

Instructions

Prepare the Slaw: Chop both cabbages as finely as possible. Grate the carrots, beets, and apples, and combine all in a large bowl.
Make the Dressing: In a separate bowl, combine the red wine vinegar and olive oil. Gradually stir this dressing into the slaw mixture until well combined.
Add Crunch: Mix in the pumpkin seeds and flaked almonds. Season to taste with sea salt.
Store Properly: Cover the slaw with clingfilm and store it in the fridge. The flavours will develop over 3-4 days, making it even more delicious.
Serve with Mackerel: When ready to serve, add the slaw to your lunchbox with 2 good-sized strips of smoked mackerel per portion. Remove the bottom skin if preferred. Ensure the lunchbox lid is tightly sealed to avoid leaks.

Why Beetroot is a Slaw Game-Changer

Beetroot often gets overlooked in raw preparations, but when shredded, it brings both a pleasing crunch and a natural earthy sweetness that balances perfectly with acidic dressings and creamy elements. Nutritionally, it’s a powerhouse. Beets are rich in folate, manganese, potassium, and antioxidants, including betalains – the compounds responsible for their bold colour. They’re known for their anti-inflammatory and detoxifying properties, and they support heart health and stamina, which is especially useful if you’re active or trying to get more from your workouts.

Unlike traditional coleslaw, which is often weighed down by mayonnaise or sugar-laden dressings, this Paleo version keeps things clean. You get all the flavour and texture with none of the dairy, refined sugar, or processed oils. And best of all, it’s just as creamy and satisfying – but in a much more nourishing way.

Benefits of Smoked Mackerel in Your Diet

Smoked mackerel is a brilliant addition to your Paleo kitchen. It’s ready to eat, full of flavour, and loaded with nutrients. High in omega-3 fatty acids, it helps support brain function, heart health, and reduces inflammation. For anyone following a Paleo lifestyle, prioritising healthy fats is key, and oily fish like mackerel tick all the boxes.

In this recipe, the rich and smoky fish contrasts beautifully with the crisp and colourful slaw. The result is a complete meal that’s light yet satisfying and hits all the macronutrient targets you need – healthy fats, protein, fibre, and plenty of vitamins and minerals.

How to Customise Your Slaw

This recipe is incredibly flexible, and that’s one of the reasons I love it so much. Once you get the hang of making slaw, it becomes second nature to mix it up depending on what you have in the fridge. Here are a few ideas to adapt it:

Switch the protein: If smoked mackerel isn’t your thing, try canned wild salmon, grilled chicken, or even boiled eggs for a vegetarian option.
Add herbs: Fresh dill, parsley, or coriander can lift the flavours and make everything feel even more fresh.
Include crunch: Add some finely sliced red cabbage, fennel, or carrot to mix up the texture and boost the veg content.
Try different dressings: While this slaw works beautifully with a citrusy, olive oil-based dressing, you can also try tahini, apple cider vinegar, or even a drizzle of coconut milk for a creamy finish.

Meal Prep and Storage Tips

This beet slaw holds up well in the fridge for several days, making it an ideal meal prep option. In fact, the flavours develop and meld even more if left overnight, so you may find it tastes better the next day. If you’re planning to eat it across a few days, store the slaw and smoked mackerel separately to keep everything fresh.

Portion into containers for a grab-and-go lunch, or keep the slaw as a base and change up your protein topping each day to keep things interesting.

Serving Suggestions

This slaw is brilliant on its own, but if you’re putting together a fuller plate or entertaining guests, it also works well with:

Grilled lamb chops or steak – the sweetness of the beetroot complements rich red meat
BBQ prawns or scallops for a lighter seafood twist
Roasted sweet potato wedges for a more filling meal
A slice of Paleo seed bread for extra texture and crunch

It also makes a gorgeous side dish for summer gatherings, especially when you want to offer something that looks impressive without spending hours in the kitchen.

Make it a Crowd-Pleaser

The recipe below yields around four generous servings, but it can easily be scaled up. It’s a great option if you’re feeding a group, heading to a potluck, or prepping meals for a busy week. If you’re serving a family, you might want to double up – leftovers rarely last long.

The colours are striking, and it always catches people’s eye at the table. It’s the kind of dish that gets people asking for the recipe.

Why This Recipe Works So Well

There’s a reason this dish has become a staple for me. It’s quick to prepare, deeply nourishing, and adaptable to so many situations. Whether you’re looking to boost your veggie intake, get more oily fish into your diet, or just want something that feels like more than “just a salad,” this ticks all the boxes.

It’s also ideal for those busy weeks when you need something fast but still want to feel good about what you’re eating. Ten minutes of prep, and you’ve got something delicious, colourful, and satisfying ready to go.

Get Creative with Your Own Slaw

Have you got your own slaw recipe? Maybe you like a North African spin with cumin and coriander seeds? Or perhaps you’ve got a go-to mix of crunchy veg and creamy dressing? If so, I’d love to hear about it. You can check out my North African Carrot Slaw for inspiration if you're looking to branch out with new flavours.

That’s the beauty of Paleo recipes like this – they’re a base, a starting point, and a chance to be creative while sticking to wholesome, real ingredients.

Final Thoughts

This vibrant and nutritious slaw paired with smoked mackerel is perfect for a healthy Paleo lunch. The raw beets add a beautiful colour, while the smoked mackerel provides a rich source of protein and omega-3s. Additionally, enjoy the refreshing crunch and the delightful blend of flavours that develop over time.

Do you have your own slaw variations? I’d love to hear about your favourite combinations in the comments below!