Cabbage and Carrot Slaw with Walnut-Za’atar Pesto is such a colorful salad, which gets a modern upgrade thanks to a salty-cheesy walnut pesto.
Prep: 20 mins
Yields: 8 Servings
1Preheat 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.
1Pesto can be made 1 day ahead. Cover and chill.
Slaw and Assembly
1Place currants in a small bowl and cover with very hot water. Let sit until soft and plump, 5 - 10 minutes.
2Meanwhile, whisk yogurt, lemon juice, and oil in a large bowl; season with salt and pepper. Thin with water until dressing is the consistency of heavy cream.
3Drain currants and add to dressing along with cabbage, carrots, and parsley; toss to coat. Season with salt.
4Swipe walnut pesto on a platter and arrange slaw over; sprinkle with za’atar.
Recipe by Ari Kolender, Leon's Oyster Shop, Charleston, SC, Bon Appétit, July 2015
¾ cup walnuts
1 garlic clove, finely grated
2 ounces aged Gouda, finely grated
1 teaspoon za’atar
¼ cup olive oil
¼ cup dried currants
½ cup whole-milk plain Greek yogurt
1 tablespoon fresh lemon juice
1 tablespoon walnut oil or olive oil
Kosher salt and freshly ground black pepper
½ small green cabbage, outer leaves removed, very thinly sliced