Name: Rainbow Vegetable Slaw with Pistachios and Harissa Dressing
Yield: Serves 6
Cuisine: Moroccan
Ingredients: ⅓ cup extra-virgin olive oil; 1 cup (about 2) grated beets; 2 cups cooked chickpeas; ½ cup raw, shelled, unsalted pistachios, roughly chopped; 2 tablespoons harissa paste; 1 cup plain Greek yogurt; 6 navel oranges, peeled and cut crosswise into ½-inch rounds; ½ small head (4–5 cups shredded) red cabbage, finely shredded; 1 cup fresh mint or cilantro, roughly chopped; ½ teaspoon sea salt, more to taste; 1 tablespoon red wine vinegar; ¼ cup lemon juice; 2 cups (about 2) grated carrots

Preparation info

Serves
6

Difficulty
Easy

Appears in

Whole Bowls

By Allison Day

Published 2021

About

Like traditional salads, slaws can vary. This particular slaw errs on the lighter side, taking a cue from Morocco in terms of its flavor profile. To garnish, thick, steak-like rounds of orange are the meat of the dish; pistachios lend a hand in terms richness and eye-popping color; and cool yogurt keeps the harissa’s heat levels in check.