Carrot Cabbage Slaw with Cumin Vinaigrette

Ingredients for Carrot Cabbage Slaw with Cumin Vinaigrette

• 1.0kg carrots with tops

• 2 tablespoons Sherry vinegar

• 1 tablespoon packed dark brown sugar

• 1 teaspoon cumin seeds, toasted

• 90ml extra-virgin olive oil

• 230g Savoy cabbage, thinly sliced (about 1450ml )

• Equipment: an adjustable blade slicer fitted with 1/8-inch julienne attachment

How to make Carrot Cabbage Slaw with Cumin Vinaigrette

Pick enough fronds from carrot tops to measure 130g , then coarsely chop.

Cut carrots crosswise into 2-inch pieces, then julienne with slicer. 3Whisk together vinegar, brown sugar, cumin, 1/2 teaspoons salt, and 1/4 teaspoons 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.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.