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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