Almond Free Pomegranate & Mint Beet Kale Slaw
This vibrant slaw is a showstopper on any table — earthy raw beets, massaged lacinato kale, jewel-bright pomegranate arils, and fresh mint all come together in a dish that looks like it took serious effort but is genuinely straightforward to pull off. Massaging the kale with olive oil first is the secret move here: it softens the leaves and mellows any bitterness, so you get a tender, silky base rather than something tough and chewy. The honey-lemon dressing with a hint of turmeric and ginger ties everything together with a warm, subtly spiced brightness that keeps each bite interesting. Toasted pumpkin seeds add the satisfying crunch you'd normally reach for nuts to achieve — and they do the job beautifully without any cross-contact concerns. Every single ingredient in this recipe is naturally free of tree nuts, so there's no label-scanning or substitution stress involved. It holds up well in the fridge for a few hours, making it a smart choice for meal prep, potlucks, or a weeknight side that actually feels special.
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Learn more →Ingredients
4 servings
For the slaw
- 1 bunch lacinato kale (about 8 oz), stems removed, leaves very thinly sliced
- 2 medium raw beets (about 10 oz total), peeled and coarsely grated
- ¾ cup pomegranate arils
- ¼ cup fresh mint leaves, roughly torn
- ⅓ cup raw pumpkin seeds (pepitas)
For the dressing
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tbsp raw honey
- 1 tsp apple cider vinegar
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- ¼ tsp salt
- ⅛ tsp black pepper
Instructions
- 1
Place the sliced kale in a large mixing bowl. Drizzle 1 tbsp of the olive oil over the kale and massage with your hands for about 2 minutes, until the leaves soften, darken slightly, and reduce in volume by about a third.
- 2
In a small bowl, whisk together the remaining 2 tbsp olive oil, lemon juice, honey, apple cider vinegar, turmeric, ginger, salt, and black pepper until the dressing is smooth and uniform in color.
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