On a Moroccan meal table it’s common to find several different salads. However, they are mostly comprised of cooked and mashed vegetables that are flavored with a variety of spices, olive oil, and garlic. But, when summer starts to heat up the house and many meals are taken outside as picnics or lunches at the pool or beach something cool and refreshing is called for. This coleslaw wouldn’t be served in a traditional Moroccan home but it incorporates many of the flavors that make up Moroccan cuisine. You can adjust it based on your own preferences. Some people like it spicy while others might prefer something a little tamer. Don’t be afraid to change up the vegetables either. Use shredded broccoli in place of the cabbage. Add in other vegetables you may have like shredded zucchini, red pepper slices, or even corn. I use my vegetable peeler to make strips of the vegetables but you can julienne everything or send it through a food processor with a cutting mechanism to vary the presentation.