Cabbage and Carrot Slaw with Walnut-Za'atar Pesto | Mama Jean's Natural Market
Recipe Type

This recipe is easy to put together and adds a delicious, exotic flair with the use of Za'atar spice blend. Another great way to get your healthy greens in!

The first six items are for the pesto, which can be made a day ahead and kept in the refrigerator. The rest of the ingredients are for the slaw.

recipe: www.bonappetit.com

Serves: 8

Prep Time: 25 minutes

Cook Time: 8 minutes
Ingredients:
  • 3/4 cup walnuts
  • 1 clove of garlic, finely grated
  • 2 ounces aged Gouda, finely grated
  • 1 tsp. Za'atar
  • 1/4 cup olive oil
  • Himalayan Pink Salt to taste
  • 1/4 cup dried currants
  • 1/2 cup whole-milk plain Green yogurt
  • 1 Tbsp freshly-squeezed lemon juice
  • 1 Tbsp walnut oil or olive oil
  • Himalayan pink salt & freshly ground black pepper
  • 1/2 small green cabbage, outer leaves removed, very thinly sliced
  • 1/2 pound carrots, shaved lengthwise
  • 1/2 cup coarsely chopped fresh parsley
Instructions:
  1. Preheat oven to 350, toast walnuts on rimmed baking sheet, tossing once, until golden brown - about 8-10 minutes.
  2. Let toasted walnuts cool.
  3. In a food processor, coarsely chop walnuts, garlic, cheese, and Za'atar.
  4. With motor running, stream in olive oil, process until desired consistency is achieved. Salt to taste.
  5. Place currants in a small bowl and cover with very hot water. Let sit until soft and plump, about 5-10 minutes.
  6. Meanwhile whisk yogurt, lemon juice, and oil in a large bowl, add salt & pepper to taste. Thin with water until the consistency is that of heavy cream.
  7. Drain the currants and add to the dressing along with the cabbage, carrots, and parsley. Salt to taste.
  8. Add pesto to a platter and smear to distribute. Place slaw on top and sprinkle Za'atar on top of slaw.
Print RecipePrint Recipe