Harissa Kale Slaw

Harissa Kale Slaw

If you ask us, leafy greens like kale are the answer to just about anything, including creating a uniquely satisfying and flavorful crunchy slaw that is delicious solo or piled high on your favorite bean burger, grain bowl, or wrap. Harissa adds a nice element of sweetness with a subtle hint of heat and pairs well with the crunch of earthy green kale as well as red cabbage, carrots, and pumpkin seeds. Not to mention the gorgeous spectrum of colors you’ll get once you toss it all together!

Dressing
¼ cup tahini
1 ½ tbsp maple syrup (or date paste, link in Chef’s Notes)
3 tbsp lemon juice (freshly squeezed)
2 tbsp harissa paste (link in Chef’s Notes)
1 medium garlic clove
½ water (depending on tahini consistency) + 1/4 cup as needed
Slaw
4 cups organic kale (ribs removed, leaves thinly sliced)
2 tsp lemon or lime juice (freshly squeezed)
2 cups carrots (shredded)
2 cups red cabbage (shredded)
½ cup raw pumpkin seeds or pepitas

1

Make the dressing: Add all ingredients to a blender or food processor and blend until smooth. Start with ½ cup of water and add 1–2 tablespoons as needed to reach a dressing consistency. The amount you need depends on your tahini consistency which can vary between brands.

2

Make the slaw: Add the kale and lemon or lime juice to a large salad bowl. With clean hands, massage the kale until tender, about 30 seconds.

3

Add the carrots and cabbage to the kale and toss.

4

Pour dressing over top. Stir well.

5

Stir in pumpkin seeds or pepitas.

6

Let sit for one hour or overnight and enjoy it the next day (it gets better the next day!).