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

Instructions

1. Pick enough fronds from carrot tops to measure 1 cup, then coarsely chop.
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.
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.