carrot-cabbage-slaw-with-cumin-vinaigrette-355009.json

{
    "directions": [
        "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."
    ],
    "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"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Side",
        "Vegetarian",
        "Quick & Easy",
        "Backyard BBQ",
        "Dinner",
        "Lunch",
        "Vinegar",
        "Carrot",
        "Healthy",
        "Vegan",
        "Cabbage",
        "Cumin",
        "Gourmet",
        "Pescatarian",
        "Dairy Free",
        "Wheat/Gluten-Free",
        "Peanut Free",
        "Tree Nut Free",
        "Soy Free",
        "Kosher"
    ],
    "title": "Carrot Cabbage Slaw with Cumin Vinaigrette",
    "url": "http://www.epicurious.com/recipes/food/views/carrot-cabbage-slaw-with-cumin-vinaigrette-355009"
}