Carrot Cabbage Slaw with Cumin Vinaigrette Recipe

  • 2 1/4 pounds carrots with tops
  • 2 tablespoons Sherry vinegar
  • 1 tablespoon packed dark brown sugar
  • 1 teaspoon cumin seeds, toasted
  • 6 tablespoons extra-virgin olive oil
  • 1/2 pound Savoy cabbage, thinly sliced (about 6 cups)
  • Equipment: an adjustable blade slicer fitted with 1/8-inch julienne attachment
  1. Pick enough fronds from carrot tops to measure 1 cup, then coarsely chop.
  2. Cut carrots crosswise into 2-inch pieces, then julienne with slicer. 3Whisk together vinegar, brown sugar, cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl, then add oil in a slow stream, whisking until emulsified.
  3. Toss cabbage, carrots, and chopped carrot tops in a large bowl with enough vinaigrette to coat. Season with salt and let stand 30 minutes before serving.