Carrot Cabbage Slaw with Cumin Vinaigrette
['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']
Pick enough fronds from carrot tops to measure 1 cup, then coarsely chop.
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.
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.
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