Carrot Cabbage Slaw with Cumin Vinaigrette

Ingredients

• Carrots

  Raw

  12 large or 864g

• Cabbage

  Raw

  6 cup, shredded or 420g

• Cumin

  Spices, cumin seed

  1 tsp, whole or 2g

• Vinegar

  Cider

  2 tbsp or 30g

• Brown sugar

  3 tsp packed or 14g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Olive oil

  Salad or cooking

  6 tbsp or 81g

Directions

1. Coarsely chop enough carrot tops to measure 1 cup (for original 6-serving recipe). Cut carrots into 2-inch pieces and julienne. Core and shred cabbage.
2. Toast cumin seeds in a dry skillet over medium heat until fragrant, about 2-3 minutes.
3. In a bowl, whisk together cider vinegar, brown sugar, toasted cumin, salt, and pepper. Gradually add olive oil, whisking until emulsified.
4. Toss cabbage, carrots, and chopped carrot tops in a large bowl with the vinaigrette to coat. Season with salt and let stand for 30 minutes before serving.