This is my interpretation of Allison Day’s Rainbow Slaw in her fantastic cookbook Whole Bowls. I am in a phase right now of exploring Harissa, which is a spicy and aromatic chile paste that’s a staple in North African and Middle Eastern cooking. I got the Trader Joe’s brand, because I’m too lazy to make my own, but making your own is easy too.


Rainbow Slaw w/ Oranges, Pistachios, Harissa Dressing, & Yogurt

  • Servings: Makes 1 Serving
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Each Serving Contains:

  • 1 Veggie Serving (adjust quantity to your individual food plan)
  • 1 Protein Serving
  • 1 Fat Serving
  • 1 Fruit Serving


Veggie Serving

  • Cabbage or other cruciferous greens, shredded
  • Raw carrots and beets, grated
  • Cucumbers, peas, tomatoes, or whatever else you want to put on this gorgeous colorful salad!

Protein Serving

  • 3 oz cooked chickpeas (1/2 protein serving)
  • 2 oz plain yogurt (1/4 protein serving)
  • 0.5 oz shelled pistachios, roughly chopped (1/4 protein serving)

Fat Serving

  • Harissa Dressing
    • 0.5 oz (or 1 tablespoon) olive oil
    • 1 tablespoon lemon juice
    • 1 tsp harissa paste (more to taste)
    • 2 tsp red wine vinegar
    • Pinch of salt

Fruit Serving

  • 6 oz navel oranges, peeled and cut crosswise into rounds

Condiments & Spices

  • Fresh mint or cilantro, chopped for a garnish

Maintenance Modifications

  • Grain Additions: Add 4 oz cooked quinoa
  • Protein Additions: Increase pistachios, yogurt, or chickpeas
  • Fat Additions: Increase pistachios or oil.