Cumin Coleslaw

This crunchy coleslaw is packed with nutrient-dense ingredients and a bold, smoky cumin dressing that adds a delicious depth of flavor. Beets, cabbage, and kale bring a colorful, antioxidant-rich base, while creamy avocado and a hint of spice balance everything out. Perfect as a refreshing side dish or a topping for grain bowls and wraps, this coleslaw is a flavorful twist on a classic.

Chef’s Tip

Ingredients

Salad:

2 medium beets (1 ½ cups grated)
2 medium red peppers (2 cups finely diced)
1 bunch dino kale (2 cups finely chopped; chop as small as possible)
4 cups purple cabbage (chopped to match the kale’s size)
3 tablespoons olive oil
½ cup toasted sunflower seeds (for added crunch, optional)

Dressing:

½ teaspoon ground black pepper
1 cup chopped avocado (about 1 avocado)
½ cup finely diced green onion
1 teaspoon ground cumin
½ teaspoon cayenne pepper
2 cloves pressed garlic (about 1 teaspoon)
½ teaspoon sea salt (plus ¼ teaspoon optional, to taste)
2 tablespoons apple cider vinegar
½ cup finely diced tomatoes

Directions

Prepare the Vegetables: Finely chop all vegetables and mix together in a large bowl. Toss with olive oil.
Make the Dressing: In a food processor, blend all dressing ingredients until smooth. Add tomatoes first to create a liquid base.
Combine & Toss: Pour the dressing over the salad ingredients and mix thoroughly using large spoons or your hands.
Add the Crunch: Toss in the sunflower seeds (if using), mix again, and taste. Adjust seasoning as needed, adding extra sea salt if desired.
Serve & Enjoy: Let the coleslaw sit for a few minutes to allow the flavors to meld, or serve immediately.