Harissa Coleslaw

The Co-op | Harissa Cole Slaw

This harissa coleslaw is going to be your go to vegetable side dish this Summer! It’s a fairly traditional recipe, I just added some harissa paste to give it a little zing and topped with fresh mint and cilantro to keep the slaw fresh and interesting! The key to a great coleslaw is to shred the cabbage and carrots yourself.  You’re going to want to pull out the food processor (I use this one) to shred the cabbage and carrots!

Food Combination – Neutral – This Coleslaw can be combined with proteins or starches.


  • 3 Cups Shredded Red Cabbage
  • 3 Cups Shredded Green Cabbage
  • 3 Cups Shredded Carrots
  • 1/3 Cup Vegan Mayo
  • 4 Tbsp Apple Cider Vinegar
  • 1 Tsp Onion Powder
  • 1 Tsp Garlic Powder
  • 1 Tsp Salt
  • Fresh Cracked Black Pepper To Taste
  • 1 1/2 Tsp of Harissa (Conservative heat, add 2 1/2 for spicier)


In a food processor, shred your red cabbage, green cabbage and carrots. Place in a large mixing bowl and set aside. In a small bowl, whisk together your vegan mayo, apple cider vinegar, onion powder, garlic powder, salt, black pepper and harissa. Check the dressing to make sure you have the right amount of harissa based on how spicy you would like it. Combine with the cabbage and carrots and mix with tongs until thoroughly combined. Serve immediately or store in fridge until ready to eat. Enjoy!!

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