Chicken Free Pomegranate & Mint Beet Kale Slaw
This vibrant slaw is a feast for the eyes before you even take a bite — deep ruby beets, jewel-like pomegranate arils, and dark ribbons of massaged lacinato kale all piled together in one stunning bowl. The technique of hand-massaging the kale with olive oil is a small step that makes a huge difference, breaking down the tough leaves into something tender and almost silky. A golden dressing of lemon juice, honey, apple cider vinegar, turmeric, and ginger ties everything together with a bright, warmly spiced kick that keeps you going back for another forkful. Toasted pumpkin seeds add a satisfying crunch and a nutty depth that rounds out the whole dish beautifully. This is the kind of plant-forward recipe that proves eating without meat is anything but boring — every component earns its place on the plate. It works equally well as a bold side dish or a light standalone meal, and it actually gets better after a short rest, 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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