Barley Free Pomegranate & Mint Beet Kale Slaw
This vibrant slaw is a feast for the eyes before it even hits your fork — deep ruby beets, jewel-like pomegranate arils, and dark ribbons of lacinato kale all tumbled together in one stunning bowl. Massaging the kale with olive oil is the quiet secret here: it softens the leaves just enough to make them silky and pleasant to eat without any cooking required. The dressing pulls everything together beautifully, with lemon juice, honey, apple cider vinegar, and a warm undercurrent of turmeric and ginger that feels bright and a little unexpected. Toasted pumpkin seeds add a satisfying crunch and a nutty depth that keeps every bite interesting from start to finish. Every single ingredient in this recipe is naturally free of grain-based additives and fillers, so there's no label-scanning or substitution stress — just whole, clean produce and pantry staples. It works equally well as a bold side dish or a light lunch on its own, and it actually holds up in the fridge for a few hours, making it a smart choice for meal prep or entertaining.
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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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