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.