Cabbage and Carrot Slaw with Walnut-Za'atar Pesto

From the kitchen of Carly

Crisp cabbage and carrots meet a nutty, tangy waltz of walnut-za'atar pesto and creamy yogurt dressing. Plump currants add bursts of sweetness. It's fresh, crunchy, and deeply flavored without feeling heavy.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 13/4 cup walnuts
  • 11 garlic clove, finely grated
  • 12 ounces aged Gouda, finely grated
  • 1"1 teaspoon zaatar", 1/4 cup olive oil
  • 1Kosher salt
  • 11/4 cup dried currants
  • 11/2 cup whole-milk plain Greek yogurt
  • 11 tablespoon fresh lemon juice
  • 11 tablespoon walnut oil or olive oil
  • 1Kosher salt, freshly ground pepper
  • 11/2 small green cabbage, outer leaves removed, very thinly sliced
  • 11/2 pound young carrots, shaved lengthwise
  • 11/2 cup coarsely chopped fresh parsley
  • 1"Zaatar (for serving)"

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.

  2. Pesto can be made 1 day ahead. Cover and chill.

  3. Place currants in a small bowl and cover with very hot water. Let sit until soft and plump, 5–10 minutes.

  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. Drain currants and add to dressing along with cabbage, carrots, and parsley; toss to coat. Season with salt.

  6. Swipe walnut pesto on a platter and arrange slaw over; sprinkle with za'atar.