Carrot Cabbage Slaw with Cumin Vinaigrette

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

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