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Carrot Cabbage Slaw with Cumin Vinaigrette
From: Gourmet, September 2009
- 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.