Carrot Cabbage Slaw with Cumin Vinaigrette
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 2 tablespoons sherry vinegar
- 1 tablespoon packed dark brown sugar
- 6 tablespoons extra-virgin olive oil
- Carbohydrate 23 g(8%)
- Fat 14 g(22%)
- Fiber 7 g(28%)
- Protein 3 g(6%)
- Saturated Fat 2 g(10%)
- Sodium 139 mg(6%)
- Calories 219
Preparation Pick enough fronds from carrot tops to measure 1 cup, then coarsely chop. 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. 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.
Preparation Pick enough fronds from carrot tops to measure 1 cup, then coarsely chop. 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. 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.
