Brazil Nut 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 trick of working olive oil into the kale by hand is a small step that makes a huge difference, softening those sturdy leaves into something silky and almost luxurious. A golden dressing of lemon juice, honey, apple cider vinegar, turmeric, and ginger ties everything together with a bright, warmly spiced tang that keeps you going back for another forkful. Toasted pumpkin seeds add the perfect crunch and a satisfying nuttiness — and since they're pepitas rather than tree nuts, anyone navigating brazil nut concerns can dig in without a second thought. The pomegranate and torn mint lift the whole dish with bursts of sweetness and cool freshness that balance the earthiness of the beets beautifully. It holds up well in the fridge for a few hours, making it a smart choice for meal prep, potlucks, or a make-ahead side that still looks gorgeous when you pull it out. Just scatter those toasted seeds on at the last minute and you're good to go.
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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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