Libyan Carrot and Celeriac Slaw with Harissa Cream
A bright, crunchy slaw featuring shredded carrots and celeriac dressed in a tangy harissa-spiced yogurt cream. This North African–inspired vegetable dish balances the earthiness of celeriac with sweet carrots and the warm heat of harissa, finished with fresh herbs and toasted cumin seeds. Serve as a side to grilled meats, with warm bread, or alongside mezze platters.
- Prep
- 15 min
- Cook
- 3 min
- Wait
- 5 min
- Total
- 23 min
- Makes
- 4 side servings (about 4 cups)
Steps
Before you start
- Have all vegetables prepped and ready before mixing—cut vegetables don't hold their crunch once exposed to the dressing for too long
- Toast the cumin seeds just before assembling to preserve their fragrance
Toast the cumin seeds
- Place the cumin seeds in a small dry skillet over medium heat.
- Toast for 1 to 2 minutes, stirring occasionally, until fragrant and just beginning to darken.
- Do not walk away—they burn quickly.
- Pour onto a plate to cool slightly.
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Ready when: Seeds are fragrant and lightly darkened but not burnt
Tip: Toast and set aside immediately; toasted seeds can go from fragrant to bitter in seconds.
Prepare the harissa cream
- In a small bowl, whisk together the Greek yogurt, harissa paste, and lemon juice until smooth and evenly colored.
- Season to taste with sea salt and black pepper.
- The mixture should be creamy and have a warm peachy-pink tone.
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Ready when: Dressing is smooth, evenly colored, and fully blended
Tip: Whisk the harissa in gradually to avoid lumps; cold yogurt can resist blending, so let it sit at room temperature for 10 minutes if needed.
Shred the vegetables
- Using a box grater or mandoline, shred the peeled carrots on the large holes.
- Transfer to a large mixing bowl.
- Peel the celeriac, trimming away any dark patches or rough spots, then shred it the same way and add to the bowl.
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Ready when: All vegetables are shredded into thin, uniform strands
Tip: Shred celeriac just before dressing to prevent browning; if you shred it early, toss with a little lemon juice to keep it bright.
Combine and dress the slaw
- Pour the harissa cream over the shredded carrots and celeriac.
- Using two forks or your hands (clean hands work best), toss gently but thoroughly, ensuring every strand is coated with the creamy dressing.
- Taste and adjust seasoning with salt and pepper.
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Ready when: All vegetables are evenly coated in pink harissa cream
Tip: Toss gently to keep the vegetables from bruising and releasing excess moisture; if the slaw seems too wet after 5 minutes, drain off any pooled liquid at the bottom.
Finish and serve
- Transfer the slaw to a serving platter or individual bowls.
- Scatter the toasted cumin seeds over the top, followed by the fresh cilantro and torn mint leaves.
- If using, sprinkle pomegranate seeds around for color and a burst of tartness.
- Serve immediately while the vegetables are still crisp.
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Ready when: Slaw is attractively garnished and ready to eat
Tip: Add herbs and pomegranate seeds just before serving so they stay vibrant and the herbs don't wilt into the dressing.
Good to know
Tips
- Celeriac oxidizes and darkens quickly once peeled; work swiftly and toss shredded celeriac with a squeeze of lemon juice if you need to prep it ahead.
- The harissa cream can be made spicier by adding more harissa or a pinch of cayenne, or toned down by thinning it with an extra tablespoon or two of yogurt.
- This slaw pairs beautifully with grilled lamb, spiced fish, or as part of a Libyan mezze spread with warm flatbread, hummus, and labneh.
- For extra richness and a more authentic Libyan flavor, stir a pinch of ground caraway or fennel into the harissa cream just before tossing.
Make ahead
You can prepare the harissa cream up to 2 days ahead; store covered in the refrigerator. Shred the vegetables up to 4 hours ahead and store separately in airtight containers (keep celeriac in a container with a squeeze of lemon to prevent browning). Do not combine and dress the slaw until just before serving—within 15 minutes of eating—to keep the vegetables crisp.
Storage & reheating
Refrigerate leftovers in an airtight container for up to 2 days. The slaw will soften slightly as it sits, but the flavors deepen. Do not freeze. To serve, let it come to room temperature for 10 minutes and re-toss, adding a splash of fresh lemon juice if needed.
Substitutions
- plain Greek yogurt → plain full-fat yogurt or labneh. Use the same amount; labneh will give a thicker, tangier cream and is more traditional to Libyan cuisine.
- harissa paste → Tunisian or homemade harissa, or 1 tablespoon of finely minced red bell pepper combined with ½ teaspoon cayenne pepper and ¼ teaspoon smoked paprika. Adjust the amount if using a hotter harissa paste; start with 1 tablespoon and taste before adding more.
- fresh cilantro leaves → fresh parsley. Parsley is milder than cilantro; use the same amount for a less assertive herb flavor.
- pomegranate seeds (arils) → pomegranate molasses (drizzle ½ teaspoon total) or thinly sliced radish for crunch. Pomegranate molasses adds tartness instead of texture; radish adds a peppery crunch if arils are unavailable.
