Best Carrot Cumin Slaw Recipes

Carrot Cabbage Slaw with Cumin Vinaigrette image

Provided by Paul Grimes

Yield Makes 6 servings

Number Of Ingredients 7

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

Steps:

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.

Carrot-Cumin Slaw image

Provided by Martha Stewart

Time 15m

Number Of Ingredients 8

1/4 to 1/2 green cabbage, cored and shredded (3 cups)
3 carrots, coarsely grated (1 3/4 cups)
1 jalapeno chile, seeded and minced
1/4 cup canola oil
2 tablespoons freshly squeezed lime juice
3 tablespoons chopped cilantro
1/2 teaspoon ground cumin
Coarse salt and freshly ground pepper

Steps:

In a large bowl, combine cabbage, carrots, and jalapeno. Drizzle with oil and lime juice. Add cilantro and cumin. Season with salt and pepper. Toss to combine. Serve immediately, or refrigerate in an airtight container for up to 4 hours to allow flavors to develop.

Carrot-Cumin Slaw image

Categories Carrot Cumin

Yield Serves 4

Number Of Ingredients 8

1/4 head green cabbage, shredded
3 carrots, coarsely grated
1 jalapeño chile, seeded and minced
1/4 cup canola oil
2 tablespoons fresh lime (or lemon) juice
3 tablespoons chopped fresh cilantro or parsley
1/2 teaspoon ground cumin
Coarse salt and fresh ground pepper

Steps:

In a large bowl, combine the cabbage, carrots, and jalapeño. Drizzle the mixture with the canola oil and lime juice; sprinkle with the cilantro, cumin, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Toss well.