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.
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
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
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.
The best recipes from Australia's leading chefs straight to your inbox.
Sign up