Rainbow Slaw with Beet Greens

Combine carrots, beet, apple, beet greens, radicchio, celery, snap peas, cilantro and currants (or raisins) in a large bowl.

Toast cumin seeds in a small dry skillet over medium heat, stirring, until fragrant, about 2 minutes. Transfer to a plate to cool slightly. Coarsely grind with a spice mill or mortar and pestle. Transfer to a small bowl and whisk in lemon juice, oil, honey, salt, cinnamon and crushed red pepper. Pour the dressing over the slaw and mix well. Serve topped with seeds or nuts, if desired.