Quick green slaw with harissa dressing and pepitas

Name: Quick green slaw with harissa dressing and pepitas
Cook time: 30 min
Yield: 4-6
Cuisine: Modern Australian
Ingredients: ¾ cup natural yoghurt; 1 clove garlic, crushed; juice and zest of ½ lemon; 1 tbsp rose harissa paste (or harissa paste), or to taste

Katrina Meynink

December 20, 2019

Give your coleslaw a kick with this harissa dressing.Katrina Meynink

easyTime:< 30 minsServes:4-6

This simple slaw, all green and bright, is taken up a notch with the addition of a tart harissa dressing and the crunch of pepitas (pumpkin seeds). Harissa is incredibly variable in heat between brands so add slowly, taste often and adjust to your preference.

Ingredients

Dressing

¾ cup natural yoghurt
1 clove garlic, crushed
juice and zest of ½ lemon
1 tbsp rose harissa paste (or harissa paste), or to taste

Slaw

1½ cups coriander leaves, chopped
½ cup mint leaves, chopped
½ cup flat leaf parsley leaves, chopped
1 bunch cavolo nero (flat leaf kale), stems removed, finely sliced (about 1½ cups finely sliced kale)
¼ red cabbage, very finely shredded
½ cup pepitas (pumpkin seeds)
¼ cup pistachio kernels, finely chopped

Method

1. Add the dressing ingredients to a bowl and stir to combine. Taste and adjust harissa and seasoning to taste. Set aside.
2. Add all the slaw ingredients, except the pepitas and pistachios, to a large bowl and toss to combine. Add the dressing, a few spoonfuls at a time, tossing regularly until the slaw is evenly coated but not drowning in the dressing. Sprinkle over the pepitas and crushed pistachios when ready to serve.
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