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.