Carrot Cumin Slaw


Preparation info

  • Serves


    • Difficulty


Appears in

A Week in the Kitchen

By Karen Dudley

Published 2012

  • About

I think this recipe originates from an old Gourmet magazine. Ahh! The demise of the legendary Gourmet! When I got notice of the premature termination of my subscription, the news caused me to sink into a chair with despair. My son, Ben, looked at me in alarm, read the note, sat down beside me, gently stroked my arm and said, β€œIt’s OK, Mom.”


  • 1 tbsp cumin seeds
  • Β½ red cabbage, very finely sliced
  • 3 carrots, peeled and julienned
  • 1 pineapple, peeled and julienned
  • salt and pepper
  • ΒΎ cup vinaigrette


    Toast the cumin seeds in a small dry pan until fragrant.

    In a large mixing bowl, toss together all the ingredients along with the fragrant cumin.