Name: Carrot Cabbage Slaw with Cumin Vinaigrette
Cook time: 30 min
Total time: 1 hr
Yield: Makes 6 servings
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

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Carrot Cabbage Slaw with Cumin VinaigretteJohn Kernick

Feathery carrot tops, the often discarded exclamation point to this popular vegetable, have a sprightly bitterness—almost a cross between radicchio and parsley—that makes them an intriguing accent to a crisp, cumin- scented slaw. Although it's wonderful made with regular orange carrots, you could also showcase the rainbow of offerings (in shades of scarlet, burgundy, and yellow) that beckon at farmers markets.

Recipe notes

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