Moroccan Spiced Warm Red Cabbage Salad

  1. Whisk the yogurt, honey, spices, preserved lemon, lemon juice and 1 Tbs. olive oil in a small bowl. Let stand for about 30 minutes to mingle the flavors.
  2. Heat 2 Tbs. olive oil in a large frying pan over medium heat. Add in the onion and cook until softened, 3 or so minutes. Then stir in the carrot and cabbage, season to taste with salt and pepper, and cook, stirring, until the cabbage is getting a bit tender but is still slightly crunchy, around10 minutes.
  3. Toss the cabbage mixture, the dressing, and the raisins together. Sprinkle with almonds and feta and serve warm over something like cooked farro, quinoa, or couscous, or on its own.

head of red cabbage, carrot, red onion, golden raisins, olive oil, yogurt, lemon juice, honey, ground cumin, ground coriander, ground cinnamon, preserved lemon, salt, almond slivers, crumbled feta

Taken from food52.com/recipes/8347-moroccan-spiced-warm-red-cabbage-salad (may not work)

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