Cabbage and Carrot Salad with Walnut Pesto and Za'atar
Main Dishes • Italian
Description
Cabbage and Carrot Salad with Walnut Pesto and Za'atar
Ingredients
- Walnuts 5 oz
- Garlic 1 clove
- Gouda Cheese 0 oz
- Za'atar 2 teaspoons
- Olive Oil 0 fl oz
- Coarse Salt to taste
- Dried Currants 0 fl oz
- Plain Yogurt 5 fl oz
- Freshly squeezed lemon juice 0 fl oz
- Walnut Oil 0 fl oz
- Ground Black Pepper to taste
- Cabbage ½ piece
- Carrot 10 oz
- Chopped Parsley 0 oz
Step-by-Step Guide
Step 1
Preheat the oven to 180˚C. Roast the walnuts on a baking sheet for 8-10 minutes, stirring once, until they turn a dark golden color. Let cool. Coarsely chop the walnuts, garlic, cheese, and za'atar in a blender. With the blender running, pour in the oil and mix. Season with salt.
Step 2
Can be prepared in advance: the pesto can be made 1 day before serving. Cover and refrigerate.
Step 3
Place the currants in a small bowl and cover with hot water. Let sit for 5-10 minutes to soften and plump the berries.
Step 4
Meanwhile, mix the yogurt, lemon juice, and oil in a large bowl, seasoning with salt and pepper. Add water to achieve a consistency similar to thick sour cream.
Step 5
Drain the currants in a colander, then mix with the cabbage, carrot, and parsley. Season with salt.
Step 6
Spread the walnut pesto on a serving dish, top with the salad, and sprinkle with za'atar.
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