Carrot Cabbage Slaw With Cumin Vinaigrette
Serves: 5
Imelda VonRueden
1 January 1970
Based on User reviews:
38
Spice
64
Sweetness
48
Sourness
44
mins
Prep time (avg)
6.4
Difficulty
Ingredients:
1020 g
Carrot (with tops)2 tbsps
Sherry Vinegar1 tbsp
Dark Brown Sugar (packed)1 tsp
Cumin Seed (toasted)6 tbsps
Extra-Virgin Olive OilDirections:
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
3
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
4
Toss cabbage, carrots, and chopped carrot tops in a large bowl with enough vinaigrette to coat
5
Season with salt and let stand 30 minutes before serving
6
Pick enough fronds from carrot tops to measure 1 cup, then coarsely chop
7
Cut carrots crosswise into 2-inch pieces, then julienne with slicer
8
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
9
Toss cabbage, carrots, and chopped carrot tops in a large bowl with enough vinaigrette to coat
10
Season with salt and let stand 30 minutes before serving