overhead shot of kale slaw on plates
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5 from 2 votes

Kale Slaw With Harissa Dressing

Nutritious, sweet and spicy vegan slaw made with kale, cabbage, dried apricots, and a creamy harissa dressing. Just 10 ingredients and 20 minutes to prepare.
Prep Time 20 mins
Cook Time 0 mins
Chill time 1 hr
Total Time 20 mins
Course: Salad, Side
Cuisine: American
Keyword: Harissa dressing, oil free salad dressing, Slaw, Vegan dressing
Servings: 8 servings
Calories: 144kcal
Author: Lori Rasmussen


For the dressing:

For the slaw:

  • 1 small bunch lacinato kale, cut into ribbons
  • 6 cups shredded green and/or red cabbage (I used 1/2 small head red cabbage and 1/2 small head green cabbage)
  • 2 large carrots, peeled and shredded
  • 15 dried apricots, unsulphured, chopped
  • 1/3 cup raw pumpkin seeds, optional


  • Combine the tahini, maple, and lemon juice in a bowl, and whisk with a fork until smooth. Add the garlic, harissa, 1 Tbsp water, and salt, and whisk again. For a thinner consistency add another tablespoon of water. Set aside.
  • In a large bowl combine the kale, cabbage, carrot, and apricots. Pour the dressing over the slaw mixture and stir to coat. Refrigerate for at least one hour. Before serving, sprinkle with pumpkin seeds and toss.


Store leftovers in the refrigerator for up to 2 days.
Nutrition Facts
Kale Slaw With Harissa Dressing
Amount Per Serving
Calories 144 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g5%
Cholesterol 0mg0%
Sodium 480mg20%
Carbohydrates 20g7%
Fiber 4g16%
Sugar 11g12%
Protein 5g10%
Vitamin A 7300IU146%
Vitamin C 90.8mg110%
Calcium 120mg12%
Iron 2.2mg12%
* Percent Daily Values are based on a 2000 calorie diet.
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