New recipes featuring Spice of Life special spices
Cabbage and Carrot Slaw with Walnut-Za’atar Pesto
The usual slaw suspects get a modern upgrade thanks to a salty-cheesy walnut pesto.
Ingredients
Servings: 8
Pesto
- ¾ cup walnuts
- 1 garlic clove, finely grated
- 2 ounces aged Gouda, finely grated
- 1 teaspoon za’atar
- ¼ cup olive oil
- Kosher salt
Slaw and Assembly
- 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)
Preparation
Pesto
-
Preheat oven to 350°. 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: Pesto can be made 1 day ahead. Cover and chill.
Slaw and Assembly
-
Place currants in a small bowl and cover with very hot water. Let sit until soft and plump, 5–10 minutes.
-
Meanwhile, 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.
-
Drain currants and add to dressing along with cabbage, carrots, and parsley; toss to coat. Season with salt.
-
Swipe walnut pesto on a platter and arrange slaw over; sprinkle with za’atar.