Sunday, March 26, 2017

Cumin Coleslaw

Yield: 4-6 servings

2 medium beets, grated
2 red peppers, diced
1 bunch kale, finely chopped
1/2 head purple cabbage, finely shredded or chopped
3 tbsp olive oil
2 tbsp sunflower seeds, to garnish

1 avocado, roughly chopped
1 roma tomato, roughly chopped
1 clove garlic, finely minced
½ cup green onion, diced
2 tbsp apple cider vinegar 
1 tsp cumin 
½ tsp cayenne 
½ tsp salt
½ teaspoon pepper 

1. Combine all vegetables in a medium bowl. Toss with the olive oil.
2. Prepare the dressing by combining all ingredients in a food processor or blender. 
3. Pour dressing over the salad ingredients and toss well. 
4. Toss in the sunflower seeds to garnish.

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