Artificial Food Coloring Free Pomegranate & Mint Beet Kale Slaw
That jewel-toned slaw is proof that the most stunning colors on a plate come straight from the earth, no dye required. Raw beets deliver that deep magenta hue, pomegranate arils add ruby-red bursts, and golden turmeric tints the dressing — every shade you see is completely natural and ingredient-driven. For anyone navigating store-bought salads or bottled dressings loaded with synthetic additives, making this at home means you know exactly what's going into every bite. Massaging the kale with olive oil is the small but transformative step that softens the leaves and makes this slaw genuinely craveable rather than tough and bitter. Toasted pumpkin seeds bring a satisfying crunch, while fresh mint lifts the whole bowl with a bright, herby finish. The honey-lemon dressing with a whisper of ginger ties everything together in a way that feels both vibrant and clean. It's the kind of salad that looks impressive enough for a dinner party but comes together with nothing more than a bowl, a whisk, and a few minutes of hands-on prep.
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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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