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 information
Total Time
1 hr
Yield
Makes 6 servings
Ingredients
Preparation
Step 1
Pick enough fronds from carrot tops to measure 1 cup, then coarsely chop.
Step 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.
Step 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.
