Carrot Cabbage Slaw with Cumin Vinaigrette

Adapted from Gourmet (September 2009)

Let this crunchy side sit at room temperature for a while before you serve it. The flavors will have time to intensify while you prepare the rest of the meal.

2 tablespoons Sherry vinegar
1 tablespoon packed dark brown sugar
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
6 tablespoons olive oil
3 cups shredded carrots
1 cup finely chopped carrot tops
6 cups shredded cabbage

To make the dressing, place the vinegar, brown sugar, cumin, salt and pepper into a mini food processor. With the blade running, slowly drizzle the olive oil into the mixture until emulsified.
Place the carrots, carrot tops and cabbage in a large bowl. Add the vinaigrette and toss to coat. Season with additional kosher salt, if needed, then allow to stand at room temperature for at least 30 minutes.
Quick Tips
1. This salad is made incredibly easy by using pre-shredded cabbage and carrots. I bought a bunch of carrots for the tops, then saved them for another use. If you have a blade slicer and want to buy the whole veggies, use the julienne attachment and shred them yourself.
2. The recipe suggested using Savoy cabbage. I had green cabbage on hand so I used that and it was delicious.

Preparation time: 30 minute(s)

Number of servings (yield): 4

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