Cabbage and Carrot Slaw with Walnut-Za'atar Pesto
A fresh and crunchy slaw featuring thinly sliced cabbage and shaved carrots, dressed with a creamy yogurt dressing and topped with a flavorful walnut-za'atar pesto. This Middle Eastern-inspired dish combines nutty, tangy, and aromatic flavors.
Ingredients
- •¾ cup walnuts
- •1 clove garlic
- •2 ounces aged Gouda
- •1 teaspoon zaatar
- •1 to taste Kosher salt
- •¼ cup dried currants
- •½ cup whole-milk plain Greek yogurt
- •1 tablespoon fresh lemon juice
- •1 tablespoon walnut oil or olive oil
- •1 to taste Kosher salt and pepper
- •½ head small green cabbage
- •½ pound young carrots
- •½ cup fresh parsley
- •1 to taste zaatar
Cooking Instructions
- 1.
Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 8-10 minutes. Let cool. Process walnuts, garlic, cheese, and za'atar in a food processor until nuts are coarsely chopped. With motor running, stream in oil; process until coarsely ground. Season with salt.
10 min
- 2.
Pesto can be made 1 day ahead. Cover and chill.
1 min
- 3.
Place currants in a small bowl and cover with very hot water. Let sit until soft and plump, 5-10 minutes.
10 min
- 4.
Meanwhile, whisk yogurt, lemon juice, and oil in a large bowl; season with salt and pepper. Thin with water until dressing is consistency of heavy cream.
5 min
- 5.
Drain currants and add to dressing along with cabbage, carrots, and parsley; toss to coat. Season with salt.
5 min
- 6.
Swipe walnut pesto on a platter and arrange slaw over; sprinkle with za'atar.
5 min
