Artificial Flavors Free Pomegranate & Mint Beet Kale Slaw
This vibrant slaw is a feast for the eyes and the palate — deep ruby beets, jewel-like pomegranate arils, and dark ribbons of massaged kale all come together in one stunning bowl. Every single ingredient here is whole and recognizable, from the fresh lemon juice and raw honey in the dressing to the toasted pepitas scattered on top, so you never have to squint at a label wondering what's hiding in the fine print. The dressing gets its warmth from ground turmeric and ginger, its brightness from apple cider vinegar, and its richness from extra virgin olive oil — nothing synthetic, nothing mysterious. Massaging the kale with a little olive oil before tossing everything together is the move that transforms this from a tough, chewy salad into something genuinely tender and craveable. The pomegranate arils bring a burst of tartness that plays beautifully against the earthy beets, while torn fresh mint keeps the whole thing feeling light and alive. Toasting the pumpkin seeds in a dry skillet until they pop adds a nutty crunch that makes every bite more interesting. It's the kind of salad that looks impressive enough for a dinner party but comes together with nothing more than a grater, a whisk, and a little patience.
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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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