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Cabbage and Carrot Slaw with Walnut-Za'atar Pesto

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Cabbage and Carrot Slaw with Walnut-Za'atar Pesto Photo by Christopher Testani

The usual slaw suspects get a modern upgrade thanks to a salty-cheesy walnut pesto.

Ingredients

8 Servings

Pesto:

3/4 cup walnuts
1 garlic clove, finely grated
2 ounces aged Gouda, finely grated
1 teaspoon za'atar
1/4 cup olive oil
Kosher salt

Slaw and assembly:

1/4 cup dried currants
1/2 cup whole-milk plain Greek yogurt
1 tablespoon fresh lemon juice
1 tablespoon walnut oil or olive oil
Kosher salt, freshly ground pepper
1/2 small green cabbage, outer leaves removed, very thinly sliced
1/2 pound young carrots, shaved lengthwise
1/2 cup coarsely chopped fresh parsley
Za'atar (for serving)

  1. Pesto:

    Step 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. Do Ahead

    Step 2

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

  3. Slaw and assembly:

    Step 3

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

    Step 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.

    Step 5

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

    Step 6

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

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