spiced carrot and radish slaw with fresh mint and toasted cumin
This fragrant and flavorful slaw can be served as a starter salad or side dish. It is full of color and texture, and pairs well with hearty meat dishes. I served it alongside a Moroccan-inspired lamb tagine with couscous and a fruity Italian red wine. To achieve the very thin matchstick vegetable slices, it is best to use a mandoline with the matchstick blade, or a food processor that has a shredding disc.
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Fresh carrots (about 2 cups, in matchstick slices)
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Fresh radish (about 1 and 1/2 cups, in matchstick slices)
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Fresh mint (1/3 cup, roughly chopped)
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Fresh parsley (1/3 cup, roughly chopped)
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Toasted almonds (1/3 cup, sliced)
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Pomegranate seeds (1/2 cup)
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Dates (1/2 cup, seeds removed and roughly chopped)
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Whole cumin seeds (2 teaspoons)
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Grapeseed oil (2 tablespoons)
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Olive oil (2 tablespoons)
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Apple cider vinegar (2 tablespoons)
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Honey (1 tablespoon)
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Lemon zest (1 teaspoon)
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Lemon juice (2 teaspoons)
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Ground cinnamon (1/2 teaspoon)
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Smoked paprika (1/2 teaspoon)
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Sea salt (1 teaspoon)
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Place the shredded carrots, radish, fresh mint and parsley, almonds, pomegranate seeds, and chopped dates into a large mixing bowl. Toss until evenly combined.
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In a small skillet, heat the cumin seeds and grapeseed oil over medium heat, until the seeds are sizzling and fragrant. Transfer the seeds and oil to a small mixing bowl.
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Whisk into the small mixing bowl the olive oil, cider vinegar, lemon zest, lemon juice, cinnamon, paprika, and salt until evenly combined and emulsified. Taste and adjust seasoning as desired.
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Add the dressing to the large mixing bowl with the vegetables and toss until evenly combined.
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Let the slaw sit in the refrigerator for at least 2 hours to allow the vegetables to soften and absorb the flavors of the dressing. Taste just before serving and add salt if desired.
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Serve chilled and garnish with additional toasted almonds and pomegranate seeds.