bigelow street bites

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)

• Fresh radish (about 1 and 1/2 cups, in matchstick slices)

• Fresh mint (1/3 cup, roughly chopped)

• Fresh parsley (1/3 cup, roughly chopped)

• Toasted almonds (1/3 cup, sliced)

• Pomegranate seeds (1/2 cup)

• Dates (1/2 cup, seeds removed and roughly chopped)

• Whole cumin seeds (2 teaspoons)

• Grapeseed oil (2 tablespoons)

• Olive oil (2 tablespoons)

• Apple cider vinegar (2 tablespoons)

• Honey (1 tablespoon)

• Lemon zest (1 teaspoon)

• Lemon juice (2 teaspoons)

• Ground cinnamon (1/2 teaspoon)

• Smoked paprika (1/2 teaspoon)

• Sea salt (1 teaspoon)

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1. Place the shredded carrots, radish, fresh mint and parsley, almonds, pomegranate seeds, and chopped dates into a large mixing bowl. Toss until evenly combined.

2. 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.

3. 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.

4. Add the dressing to the large mixing bowl with the vegetables and toss until evenly combined.

5. 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.

6. Serve chilled and garnish with additional toasted almonds and pomegranate seeds.