Cumin Coleslaw

coleslaw dressing

Makes 4 side servings



1 ½ cups grated beets – 2 medium beets

2 cups finely diced red pepper – 2 medium red peppers

2 cups finely chopped dino kale – 1 bunch

4 cups finely chopped purple cabbage

3 tablespoons olive oil

¼ cup sunflower seeds


½ cup finely diced tomatoes

1 cup avocado – about 1 avocado chopped

½ cup fine diced green onion

1 teaspoon cumin

½ teaspoon cayenne

1 teaspoon pressed garlic – 2 cloves

½ teaspoon sea salt – (and another ¼ teaspoon optional at the end)

2 tablespoons apple cider vinegar

½ teaspoon ground pepper


Add beets, red pepper, dino kale, and purple cabbage to a salad bowl, and toss with the olive oil.

Add all dressing ingredients to the food processor. Add tomatoes first to have a liquid at the bottom.

Make sure the dressing is well blended and pour over the salad ingredients.

Mix well with a big spoon or your hands.

Toss in sunflower seeds, mix again, and then taste.

Add another ¼ teaspoon of sea salt but make sure it needs it before you add!

*Photo courtesy of Mikaela Reuben