For the carrot tops, measure 1 cup of the fronds, then chop that amount. Toast cumin seeds in a small skillet until just fragrant.

1 c carrot tops, coarsely chopped
1-1/2 c grated carrot
6 c thinly sliced Napa Cabbage
1 t toasted cumin seeds
6 T extra-virgin olive oil
2 T sherry vinegar, balsamic vinegar, or champagne vinegar
1 t sugar
1/2 t salt
1/4 t ground black pepper

1. Toss chopped carrot fronds, grated carrots, and sliced Napa cabbage in a large bowl.

2. Combine toasted cumin seeds, olive oil, vinegar, sugar, salt, and pepper in a jar or bowl. Add to slaw and toss to coat. Taste for seasonings. Allow to sit for 30 minutes before serving.