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Cabbage and Carrot Slaw with Walnut-Za’atar Pesto
8
Steps
- 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.
- 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.
Originally published at Bonappetit.com. Reproduced for personal collection.
