Cashew 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 a small step that makes a big difference, breaking down the tough leaves into something tender and almost silky without any cooking required. A bright dressing of lemon juice, honey, apple cider vinegar, turmeric, and ginger ties everything together with a warmth that feels both fresh and a little exotic. Toasted pumpkin seeds bring the crunch and a nutty depth that makes this slaw feel genuinely satisfying rather than just a side thought — and they're a smart, tree-nut-free swap that fits naturally into the dish without any compromise on texture or flavor. The pomegranate arils and torn mint go in last, keeping their brightness and pop intact. This is the kind of salad that holds up beautifully in the fridge for a few hours, making it ideal for meal prep or bringing to a gathering where you want something that looks like you tried very hard — even though you really didn't.
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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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