Name: Cabbage and Carrot Slaw with Walnut-Za’atar Pesto
Yield: 8 Servings
Ingredients: ¾ cup walnuts; 1 garlic clove, finely grated; 2 ounces aged Gouda, finely grated; 1 teaspoon za’atar; ¼ cup olive oil; Kosher salt; 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)

Image may contain Plant Dish Food and Meal

Christopher Testani

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

Recipe notes