Spicy Carrot Slaw Recipe

Prep vegetables

Peel and julienne or shred the carrots to yield about 6 cups. Thinly slice the red cabbage and green onions. Roughly chop the cilantro and mint. Place the carrots, cabbage, green onion, and most of the herbs (reserve a small amount for garnish) into a large mixing bowl.

Toss the vegetables lightly so they are evenly mixed and set aside while you prepare the vinaigrette and pickled cranberries so flavors can meld.

Emulsify dressing

In a bowl or jar, combine the harissa paste, apple cider vinegar, lemon juice, honey (or maple), Dijon mustard, and grated garlic. Whisk or shake to combine.

Slowly drizzle in the extra-virgin olive oil while whisking continuously (or add oil to jar and shake vigorously) to create a smooth emulsion. Season with salt and freshly ground black pepper, taste and adjust sweetness, acidity, or salt as needed.

Reserve about 2 tablespoons of the dressing for drizzling at service and set the remainder aside to dress the slaw.

Make pickling liquid

In a small saucepan combine the apple cider vinegar, water, granulated sugar, and 1/4 teaspoon salt. Warm over medium heat, stirring until the sugar dissolves and the liquid is just warm but not boiling.

Place the cranberries in a small heatproof bowl or jar. Pour the warm pickling liquid over the cranberries, stir once to ensure they're submerged, and let cool to room temperature (about 20–30 minutes). The cranberries will soften slightly and take on bright flavor. Refrigerate if not using immediately; they keep well for up to 5 days.

Pour the reserved harissa vinaigrette over the prepared slaw (use enough to coat — about 3–4 tablespoons, or more to taste). Toss thoroughly so carrots and cabbage are evenly dressed.

Fold in most of the pickled cranberries, reserving a few for garnish. Taste and adjust seasoning with additional salt, pepper, lemon juice, or a touch more honey if desired.

Transfer the slaw to a serving bowl or platter. Sprinkle the toasted sesame seeds and the reserved chopped herbs over the top, and arrange the remaining pickled cranberries on the surface for color. Drizzle the reserved 2 tablespoons of dressing over the slaw just before serving if you want extra gloss and spice.

Serve immediately, or chill for 15–30 minutes to let flavors meld. The slaw will keep in an airtight container in the refrigerator for up to 2 days; note that the carrots will soften over time and the vinaigrette may tighten—toss again before serving.