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Cindy's Backstreet Kitchen Cabbage Slaw

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3 tablespoons champagne vinegar

1 tablespoon fresh lime juice

1 teaspoon ground toasted cumin seed

Salt and pepper to taste

3/4 cup pure olive oil

1 (2-ounce) basket daikon or other spicy sprouts (see Note)

2 to 3 cups finely shredded green cabbage

2 cups loose baby arugula

3 radishes, thinly sliced

1/2 bunch cilantro (leaves and tender stems), coarsely chopped

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