Beef Free Pomegranate & Mint Beet Kale Slaw
This vibrant slaw is a feast for the eyes before it even hits the table — deep ruby beets, jewel-like pomegranate arils, and dark ribbons of massaged kale all piled together in one stunning bowl. The technique of working olive oil into the raw kale by hand is the secret weapon here, breaking down its tough fibers so it turns silky and almost sweet without any cooking. Toasted pumpkin seeds add a satisfying crunch and a nutty depth that plays beautifully against the bright, honey-lemon dressing spiked with turmeric and ginger. Every single ingredient in this dish comes straight from the produce aisle, the bulk bins, or your pantry — no animal proteins, no hidden meat-based stocks, no cross-contamination concerns to stress over. The dressing comes together in under a minute and coats everything in a warm golden hue that makes the whole bowl look like it belongs in a magazine. It works as a bold side dish, a light lunch on its own, or even a base for grain bowls when you want something plant-forward and genuinely exciting to eat.
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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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