Tunisian Carrot and Beet Slaw with Harissa Oil
A vibrant Tunisian-inspired slaw combining raw shredded carrots and beets with a bold harissa-infused olive oil dressing. This bright, peppery side dish is naturally vegan, gluten-free, and brings North African heat and tang to any table.
- Prep
- 20 min
- Cook
- —
- Wait
- 10 min
- Total
- 30 min
- Makes
- 6 servings (about 4 cups total)
Steps
Before you start
- Choose firm, smooth carrots and beets with no soft spots for best texture
- Have a sharp box grater or food processor with a shredding disc ready
- Allow 10 minutes for flavors to meld before serving
Make harissa oil dressing
- In a small bowl, whisk together harissa paste, minced garlic, ground cumin, and 1 tablespoon (15 ml) of the olive oil until smooth and well combined.
- The mixture should be a thick, rust-colored paste.
- Add the remaining olive oil (about 3 tablespoons or 65 ml) in a thin stream while whisking continuously to create an emulsified dressing.
- Finish with lemon juice and season with salt and pepper to taste.
- The dressing should taste bold and peppery with a sharp citrus note.
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Ready when: Dressing is smooth, emulsified, and well combined
Tip: Whisk the harissa and oil together slowly to emulsify; add oil too quickly and the dressing may separate.
Shred vegetables
- Using a box grater's large holes or a food processor shredding disc, shred the peeled carrots and peeled beets directly into a large mixing bowl.
- Keep the beets separate if possible during shredding to prevent them from staining the carrots too heavily, or if you prefer an evenly colored slaw, mix them together as you shred.
- Work quickly to prevent oxidation.
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Ready when: All vegetables are finely shredded and in the bowl
Tip: Wear an apron or gloves when handling beets; they stain easily. A food processor shredding disc is faster and yields more consistent pieces than hand-grating.
Combine and dress slaw
- Pour the harissa oil dressing over the shredded carrots and beets.
- Using two forks or your hands (gloved to prevent staining), toss and massage the slaw for 2 to 3 minutes, working the dressing into every strand.
- The vegetables will begin to soften slightly and the flavors will start to meld.
- Ensure every piece is coated with the peppery oil.
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Ready when: All vegetables are evenly coated and glistening with oil
Tip: Massage the slaw to soften it slightly and help the vegetables absorb the dressing's heat and spice.
Rest and season
- Let the slaw sit at room temperature for 10 minutes to allow the flavors to develop and the vegetables to release their natural juices, which will blend with the harissa oil.
- Taste and adjust seasoning with additional salt, pepper, or a few drops more lemon juice if needed.
- The slaw should taste bold, spicy, tangy, and slightly sweet from the beets.
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Ready when: Slaw is fragrant, vegetables have softened slightly, and flavors are cohesive
Tip: Taste as you season; harissa intensity varies by brand, so adjust the heat to your preference.
Finish and serve
- Transfer the slaw to a serving bowl or platter.
- If using, scatter fresh cilantro and pomegranate seeds over the top just before serving.
- The cilantro adds brightness, and the seeds add textural contrast and a burst of tartness.
- Serve at room temperature or slightly chilled.
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Ready when: Slaw is plated and garnished
Tip: Add cilantro and pomegranate seeds just before serving so they don't wilt or become soggy.
Good to know
Tips
- Harissa varies in heat and spice profile by brand; start with the smaller amount (1.5 tablespoons) and add more to taste. Some brands are much hotter than others.
- For a prettier presentation, shred the beets separately from the carrots, then gently fold them together after dressing so the color gradient is visible and less bleeding occurs.
- This slaw pairs beautifully with grilled kebabs, roasted fish, or as part of a mezze spread with hummus, olives, and warm flatbread.
- Make it a Tunisian-style salad by serving it on a bed of greens with crumbled feta cheese and sliced hard-boiled eggs for extra protein.
Make ahead
Prepare the slaw through step 3 (dressing and tossing) up to 4 hours ahead; refrigerate covered. The flavors will continue to develop. Stir gently before serving and add cilantro and pomegranate seeds just before plating.
Storage & reheating
Room temperature: up to 2 hours (best served fresh and still slightly warm). Refrigerator: up to 3 days in an airtight container; the slaw will soften and darken as the beets continue to release their color, but flavor actually improves. Freezer: not recommended. To reheat: serve chilled directly from the fridge or bring to room temperature and drizzle with a bit more olive oil and lemon juice to refresh.
Substitutions
- harissa paste → Aleppo pepper mixed with paprika (use 1 teaspoon Aleppo pepper + 0.5 teaspoon smoked paprika + 1 tablespoon olive oil to roughly replicate harissa's heat and depth). This creates a milder, smoky version without harissa's garlic and caraway notes. Adjust heat to taste.
- beets, medium → Watermelon radishes or regular radishes, peeled and shredded. Radishes offer a peppery crunch instead of sweetness and earthiness. They won't stain as heavily, creating a more vibrant color contrast with the carrots.
- fresh cilantro, packed → Fresh mint or flat-leaf parsley, loosely chopped. Mint brings a cooling, slightly sweeter note; parsley is more neutral. Both work well with the harissa's heat.
- pomegranate seeds → Toasted sliced almonds or pine nuts (about 0.25 cup / 30 g). Nuts add crunch and richness instead of juicy sweetness. Toast them lightly first to enhance their flavor.
