Ingredients:
- 1 bunch carrots, shredded
- 2 tablespoons sherry vingar
- 1 tablespoon dark brown sugar
- 1 teaspoon cumin seeds, toasted
- 6 tablespoons extra virgin olive oil
- 1/2 pound cabbage, thinly sliced (about 6 cups)
- 1 cup chopped parsley
Method:
In a bowl, whisk together the vinegar, brown sugar, cumin, 1/2 teaspoon salt and 1/4 teaspoon pepper. Then drizzle in the oil, whisking constantly until the dressing is emulsified.In a large bowl, toss cabbage, carrots and parsley with enough dressing to coat everything. Season with salt and let stand for 30 minutes before serving.
Enjoy!