Cabbage and carrot salad with walnut pesto and Za'atar
4 servings
30 minutes
This salad is a true gastronomic poem, combining the freshness of vegetables with the depth of walnut pesto. The recipe's origins trace back to Italian cuisine, known for its love of aromatic sauces. Walnut and za'atar-based pesto gives the dish an earthy richness, while currants add a subtle tartness. The yogurt dressing makes the texture soft and airy, highlighting the crunch of cabbage and the juiciness of carrots. Ideal as a standalone dish or as an accompaniment to light snacks, it harmoniously balances freshness and richness of flavors. A wonderful option for lovers of healthy and exquisite food.
1
Preheat the oven to 180˚C. Roast the walnuts on a rimmed baking sheet for 8-10 minutes, stirring once, until they turn dark golden brown. Let cool. Coarsely chop the walnuts, garlic, cheese, and za'atar in a blender. With the blender running, pour in the oil and mix. Sprinkle with salt.
- Walnuts: 100 g
- Garlic: 1 clove
- Gouda cheese: 60 g
- Zaatar: 2 teaspoons
- Olive oil: 0.3 glass
- Coarse salt: to taste
2
Can be prepared in advance: pesto can be made 1 day before serving. Cover with a lid and place in the refrigerator.
3
Place the currants in a small bowl and cover with hot water. Let sit for 5-10 minutes to soften and swell the berries.
- Dried currants: 0.3 glass
4
Meanwhile, mix yogurt, lemon juice, and oil in a large bowl, season with salt and pepper. Add water and bring the dressing to a thick sour cream consistency.
- Natural yoghurt: 0.5 glass
- Freshly squeezed lemon juice: 1 tablespoon
- Walnut oil: 1 tablespoon
- Coarse salt: to taste
- Ground black pepper: to taste
5
Throw the currants into a strainer, then mix with cabbage, carrots, and parsley. Sprinkle with salt.
- Dried currants: 0.3 glass
- Cabbage: 0.5 piece
- Carrot: 230 g
- Chopped parsley: 35 g
- Coarse salt: to taste
6
Grease the dish with pesto and walnuts, place salad on top, and sprinkle with Za'atar.
- Walnuts: 100 g
- Zaatar: 2 teaspoons