Carrot Cabbage Slaw with Cumin Vinaigrette

I am not sure where my autumn breeze went! The Fall season was teasing me. No matter, it is Fall and this is a perfect Fall salad recipe. This is a wonderful crisp cabbage, carrot slaw scented with cumin.  A low fat, low calorie and high-fiber dish.

Carrot Cabbage Slaw with Cumin Vinaigrette
(serves 6)
Note: Recipe from Gourmet

2-1/4 lb. carrots
2 Tbsp Sherry Vinegar
1 Tbsp packed dark brown sugar
1 tsp cumin seeds, toasted ( note: I  used dried cumin)
6 Tbsp extra-virgin olive oil
1/2 lb Savoy cabbage, thinly sliced ( about 6 cups)
An adjustable blade slicer fitted with 1/8 inch julienne attachment
1. Pick enough fronds from the carrot tops to measure 1 cup, then coarsely chop.
2. Cut carrots crosswise into 2-inch pieces, then julienne with a slicer.
3. Whisk together vinegar, brown sugar, cumin, 1/2 tsp salt, and 1/4 tsp pepper in a bowl, then add oil in a slow stream, whisking until emulsified.
4. Toss cabbage, carrots, chopped carrot tops in a large bowl with enough vinaigrette to coat.
5. Season with salt and pepper.
6. Let stand 30 minutes before serving.

59 thoughts on “Carrot Cabbage Slaw with Cumin Vinaigrette

  1. Yay! A healthy Fall recipe. So easy to stick to the comfort foods when the weather starts to get cooler. Now I have another alternative for something yummy and nutritious.


  2. I'm surprised with the addition of cumin in this dish. It is one of my favorite spices, and I use it in several dishes, but never tried it with these vegetables. Must try it. and thank you for such a healthy dish. As the season of cabbage and caroot is approaching here, this will be on my top list to try soon.


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