Carrot Cabbage Slaw with Cumin Vinaigrette

Ingredients

• Cabbage

  Savoy, raw

  6 cup, shredded or 420g

• Cumin

  Spices, cumin seed

  1 tsp, whole or 2g

• Olive oil

  Salad or cooking

  6 tbsp or 81g

• Carrots

  Raw

  18 medium or 1.1kg

• Brown sugar

  3 tsp packed or 14g

• Vinegar

  Cider

  2 tbsp or 30g

Directions

1. Pick enough fronds from carrot tops to measure 1 cup, then coarsely chop.
2. Cut carrots crosswise into 2-inch pieces, then julienne with slicer. Toast the cumin seeds in a dry skillet. 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.
3. 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.