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

Description

Feathery Carrot Tops, The Often Discarded Exclamation Point To This Popular Vegetable, Have A Sprightly Bitterness—almost A Cross Between...

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