CARROT CABBAGE SLAW WITH CUMIN VINAIGRETTE
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
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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