Preheat your oven to 400°F. If you aren’t using an oven-safe skillet, line a baking sheet with parchment paper. Set a sealable jar out on the counter as well.
Set a large skillet over medium high heat. Pour in the avocado oil and swirl it around. Once the oil is shimmering, add the ground cumin. It should sizzle. Stir it around in the oil until very fragrant, about 30 seconds.
Transfer the cumin oil to the jar and let it cool. Return the skillet to the stove over medium high heat. Pour in a bit more avocado oil and swirl it around.
Place the cabbage wedges into the skillet, flat side down. Let it sear until evenly golden brown, about 2-3 minutes. Using tongs, gently flip the cabbage wedges over to sear the other flat side. Season the exposed, seared side of the cabbage with salt and pepper. Once the other side is brown, flip over and quickly season the other side with salt and pepper.
If your skillet is oven-proof, transfer the skillet to the oven. If not, use the tongs to transfer the cabbage wedges to the parchment-lined baking sheet. Roast the cabbage until slightly tender, about 20-25 minutes.
While cabbage is roasting, make your dressing. To the jar with the cumin oil, add lime zest, lime juice, garlic, ginger, Tamari, agave nectar, salt, and pepper. Close the lid on top of the jar and give it a good shake until everything is combined. Set aside.
In a large bowl, combine the shredded carrot, beet, celery root, mint, cilantro, and green onions. Season the slaw mixture with salt and pepper and toss with ¼ cup of the dressing.
To serve, arrange the roasted cabbage wedges on a platter. Top each wedge with roughly ½ cup of the slaw. Drizzle the remaining dressing over top. Garnish with the cashews, coconut, and sesame seeds. Serve immediately.
