Spicy Cabbage Coleslaw

This is a great side dish, especially during the warm summer months. It is completely raw and chock full of fresh, zesty ingredients.

Red cabbage is a cruciferous vegetable. It is a good  source of phytonutrients that assist our bodies with detoxification from the daily carginogens to which we are exposed. It is rich in glucosinolates which help the body to develop isothiocyanates – strong cancer fighting properties. Red cabbage is a rich source of Vitamins A and C which are powerful antioxidants.

This recipe contains the slightly bitter but warm flavor of cumin. This herb is a member of the parsley family and has been used in food preparation and as an herbal remedy for centuries. It is said to benefit digestive disorders such as flatulence, diarrhea, indigestion, nausea, and morning sickness. Over the course of time, cumin has been used as a healthful tonic for the body for its ability to improve metabolism by increasing the heat in the body. It is a potent liver and kidney cleanser that can boost the immune system.

This recipe takes minutes to prepare. It sits well in the refrigerator for a couple of days and will become a bit spicier when left to sit and meld for a while.



  • 4 cups of red cabbage, shredded
  • 1 large cucumber, diced
  • 1 large carrot, unpeeled and shredded
  • 1 cup tomato, diced
  • ½ cup onion, finely cut


  • 2 cloves of garlic, minced
  • 1½ tablespoons cumin seeds
  • 1½ teaspoons ground cumin
  • 1/2 teaspoon ground ginger
  • 4 tablespoons lemon juice, freshly squeezed using an organic lemon
  • 3 tablespoons Nama Shoyu (or soy sauce of your choice)
  • 1/3 cup of cold pressed extra virgin olive oil


Combine the salad ingredients in a bowl and stir until well combined.

In a separate small bowl, combine the dressing ingredients. Whisk it until it is well combined. Pour it over the salad and toss together so that the dressing evenly coats the salad.


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