CARROT CABBAGE SLAW WITH CUMIN VINAIGRETTE

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Carrot Cabbage Slaw with Cumin Vinaigrette image

Provided by Paul Grimes

Categories     Side     Vegetarian     Quick & Easy     Backyard BBQ     Dinner     Lunch     Vinegar     Carrot     Healthy     Vegan     Cabbage     Cumin     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

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.

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