Carrot Cabbage Slaw with Cumin Vinaigrette

Name: Carrot Cabbage Slaw with Cumin Vinaigrette
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Global
Ingredients: 1 kilograms carrots with tops; 1 teaspoon cumin seeds, toasted; 1 Tbsp packed dark brown sugar; 6 Tbsps extra-virgin olive oil; 1 liters 1/2 pound Savoy cabbage, thinly sliced (about; 2 Tbsps Sherry vinegar

Carrot Cabbage Slaw with Cumin Vinaigrette might be just the side dish you are searching for. This recipe serves 6. Watching your figure? This gluten free and vegan recipe has 222 calories, 3g of protein, and 15g of fat per serving. It is perfect for The Fourth Of July. If you have savoy cabbage, cumin seeds, olive oil, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 1 hour. If you like this recipe, you might also like recipes such as Carrot, Cabbage, and Apple Slaw with Cumin Lime Dressing, Carrot-cumin Slaw, and Carrot and Cabbage Salad With Coriander+cumin Dry Rub.

Instructions

Pick enough fronds from carrot tops to measure 1 cup, then coarsely chop.

Ingredients you will need

Carrot Leaves

Cut carrots crosswise into 2-inch pieces, then julienne with slicer. 3

Ingredients you will need

Carrot

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.

Ingredients you will need

Brown Sugar

Vinegar

Pepper

Cumin

Salt

Cooking Oil

Equipment you will use

Whisk

Bowl

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.

Ingredients you will need

Carrot Leaves

Vinaigrette