Broccoli, Carrot and Snow Pea Slaw

• 12 medium-size broccoli stems, trimmed, peeled and julienned
• 5 medium-size carrots, trimmed, peeled and julienned
• 2 cups snow peas, trimmed and julienned
• 1 teaspoon cracked coriander seeds
• 1/2 teaspoon ground cumin
• 18 teaspoon crushed red pepper flakes
• 2 tablespoons plus 1 teaspoon fresh lemon juice
• 1 teaspoon olive oil
• 1 1/2 teaspoons salt

1. Bring a large pot of water to a boil.
2. Add the broccoli, carrots and snow peas and blanch for 30 seconds.
3. Drain, refresh under cold running water and drain again.
4. Place in a large bowl.
5. Add the remaining ingredients and toss to coat.
6. Let stand for 1 hour.
7. Divide among 4 plates and serve.

broccoli stems, carrots, snow peas, cracked coriander seeds, ground cumin, red pepper, lemon juice, olive oil, salt

Taken from cooking.nytimes.com/recipes/3317 (may not work)