Carrot Cabbage Slaw with Cumin Vinaigrette

Directions

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. Season with salt and let stand 30 minutes before serving.