Ingredients
Directions
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.
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.
Add the carrots and cabbage to the kale and toss.
Pour dressing over top. Stir well.
Stir in pumpkin seeds or pepitas.
Let sit for one hour or overnight and enjoy it the next day (it gets better the next day!).
Chef's Notes
Substitutions
Substitute another thinly sliced leafy green for kale.
Use dried harissa seasoning in place of the paste (start with 1–2 teaspoons and increase as you’d like for flavor and spice).
Use green or napa cabbage in place of red cabbage.
Instead of pumpkin seeds, use sunflower or hemp seeds.
Whole-Food Sweetener
Use date paste in place of maple syrup.
Prep Ahead
Make the Homemade Harissa Paste ahead of time and store in an airtight container in the refrigerator for up to 7 days or in the freezer for one month.
Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Ingredients
Directions
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.
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.
Add the carrots and cabbage to the kale and toss.
Pour dressing over top. Stir well.
Stir in pumpkin seeds or pepitas.
Let sit for one hour or overnight and enjoy it the next day (it gets better the next day!).
