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cabbage-and-carrot-slaw-with-walnut-zaatar-pesto-56389710.json
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{
"directions": [
"Preheat oven to 350\u00b0F. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 8\u201310 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\u201310 minutes.",
"Meanwhile, whisk yogurt, lemon juice, and oil in a large bowl; season with salt and pepper. Thin with water until dressing is consistency of heavy 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."
],
"ingredients": [
"3/4 cup walnuts",
"1 garlic clove, finely grated",
"2 ounces aged Gouda, finely grated",
"1 teaspoon za'atar",
"1/4 cup olive oil",
"Kosher salt",
"1/4 cup dried currants",
"1/2 cup whole-milk plain Greek yogurt",
"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",
"1/2 pound young carrots, shaved lengthwise",
"1/2 cup coarsely chopped fresh parsley",
"Za'atar (for serving)"
],
"language": "en-US",
"source": "www.epicurious.com",
"tags": [
"Salad",
"Side",
"Kid-Friendly",
"Yogurt",
"Carrot",
"Spring",
"Summer",
"Cabbage",
"South Carolina",
"Kidney Friendly",
"Vegetarian",
"Pescatarian",
"Wheat/Gluten-Free",
"Peanut Free",
"Soy Free",
"No Sugar Added",
"Kosher"
],
"title": "Cabbage and Carrot Slaw with Walnut-Za'atar Pesto",
"url": "http://www.epicurious.com/recipes/food/views/cabbage-and-carrot-slaw-with-walnut-zaatar-pesto-56389710"
}