Carrot Cabbage Slaw with Cumin Vinaigrette

Name: Carrot Cabbage Slaw with Cumin Vinaigrette
Yield: 4 servings
Ingredients: 1 2 1/4 pounds carrots with tops; 1 2 tablespoons Sherry vinegar; 1 1 tablespoon packed dark brown sugar; 1 1 teaspoon cumin seeds, toasted; 1 6 tablespoons extra-virgin olive oil; 1 1/2 pound Savoy cabbage, thinly sliced (about 6 cups); 1 Equipment: an adjustable blade slicer fitted with 1/8-inch julienne attachment

From the kitchen of Carly

Bright, crisp slaw that gets its warmth from toasted cumin and brown sugar. Sherry vinegar adds tang while the carrot tops bring an herbal note that most slaws miss. Makes enough to last through the week.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 1/4 pounds carrots with tops
12 tablespoons Sherry vinegar
11 tablespoon packed dark brown sugar
11 teaspoon cumin seeds, toasted
16 tablespoons extra-virgin olive oil
11/2 pound Savoy cabbage, thinly sliced (about 6 cups)
1Equipment: an adjustable blade slicer fitted with 1/8-inch julienne attachment

Instructions

Pick enough fronds from carrot tops to measure 1 cup, then coarsely chop.
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.
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.