Cabbage and Carrot Slaw with Walnut-Za’atar Pesto

By Leslie Blythe  , , , ,   

August 30, 2017

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.

Do Ahead

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

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

Kosher salt and freshly ground black pepper

½ small green cabbage, outer leaves removed, very thinly sliced

½ pound young carrots, shaved lengthwise

½ cup coarsely chopped fresh parsley

Za’atar (for serving)


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