Carrot Cabbage Slaw with Cumin Vinaigrette
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. 1

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

  2. 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. 3

    Toss cabbage, carrots, and chopped carrot tops in a large bowl with enough vinaigrette to coat.

  4. 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