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.

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