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Carrot Cabbage Slaw with Cumin Vinaigrette

From: Gourmet, September 2009

Ingredients:

  • 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 Cabbage, Thinly Sliced

Directions:

  • Pick enough fronds from carrot tops to measure 1 cup, then coarsely chop.
  • Cut carrots crosswise into 2-inch pieces, then slice. Whisk 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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