
SpanishMediumVeganDairy-FreeGluten-Free
Carrot Cabbage Slaw with Cumin Vinaigrette
A delicious spanish dish. Completely plant-based. Gluten-free friendly. Dairy-free option.
Total Time
54 min
Serves
4
Rating
0.0 (0)
Ingredients
- 2 1/4 pounds carrots with tops
- 2 tablespoons Sherry vinegar
- 1 tablespoon packed dark brown sugar
- 1 teaspoon cumin seeds
- toasted
- 6 tablespoons extra-virgin olive oil
- 1/2 pound Savoy cabbage
- thinly sliced (about 6 cups)
- Equipment: an adjustable blade slicer fitted with 1/8-inch julienne attachment
Instructions
- 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. 3Whisk 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.
- 4
Season with salt and let stand 30 minutes before serving.
Cooking Timer
54:00
Custom Timer (minutes)
Recipe Info
Prep Time:18 min
Cook Time:36 min
Total Time:54 min
Difficulty:Medium
Servings:4