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.


Servings: 8


  • 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)



  • 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.
  • Recipe by Ari Kolender, Leon’s Oyster Shop, Charleston, SC
  • Photograph by Christopher Testani