Cabbage and Carrot Slaw with Walnut-Za'atar Pesto

Ingredients for Cabbage and Carrot Slaw with Walnut-Za'atar Pesto

• 110g walnuts

• 1 garlic clove, finely grated

• 60g aged Gouda, finely grated

• 1 teaspoon za'atar

• 60ml olive oil

• Kosher salt

• 60ml dried currants

• 120ml whole-milk plain Greek yoghurt

• 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

• 230g young carrots, shaved lengthwise

• 1/2 cup coarsely chopped fresh parsley

• Za'atar (for serving)

Preheat oven to 177°C. 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.

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 yoghurt, lemon juice, and oil in a large bowl; season with salt and pepper. Thin with water until dressing is consistency of double 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.