1 large carrot, sliced
1 yellow onion, sliced
1 small zucchini, sliced
1 green bell pepper, seeded and chopped
1 medium celery, sliced
1 medium head cabbage, cooked and shredded
1/2 cup butter, melted
1 French baguette or other thin bread
Place carrots and onion in a medium saucepan with liquid to cover.
Bring heat to medium-low and add the zucchini, cabbage, butter and mustard.
Bring to a boil, then reduce heat to low and simmer 15 minutes.
Remove carrots from vegetables and toss with water. Set aside.
Heat butter in a medium saucepan over medium heat. Stir in the Cilantro leaves. Continue stirring until butter is melted.
Pour in Cilantro and cucumber. Sprinkle with olive oil. Bring to a simmer, add lemon zest and cumin. Bring to a slow boil, then stir in parsley. Adjust salt and pepper.