Preparation Time: 20 minutes

Ingredients:

VINAIGRETTE:
3 teaspoons cumin seeds
3 or 4 limes
Champagne or white wine vinegar
Olive oil
Salt and pepper

SLAW:
1 basket daikon or onion sprouts (any spicy sprout will do)
1 head Asian cabbage and 1 head purple cabbage
½ bunch cilantro
1 pint baby arugula
A few radishes

Preparation:
Toast the cumin seeds in a hot skillet until brown and then grind them into a fine powder in a blender. Squeeze the juice from three or four limes into an old jar that has a lid. Add the cumin powder and the other vinaigrette ingredients; close the lid tightly and shake vigorously. Set aside.

Coarsely chop the sprouts, cabbage, cilantro and arugula. Thinly slice the radishes. Assemble in a large bowl and add the vinaigrette.

Chill in refrigerator for at least ½ hour before serving.

Makes 20 servings as a side dish.