Cinnamon Free Pomegranate & Mint Beet Kale Slaw
This vibrant slaw is a feast for the eyes and the palate — deep ruby beets, jewel-like pomegranate arils, and dark ribbons of massaged lacinato kale all come together in one stunning bowl. The dressing leans on turmeric and ginger for its warm, earthy depth, so you get plenty of bold spice character without a trace of cinnamon anywhere in the recipe. Massaging the kale with olive oil before dressing it is the move that transforms tough leaves into something tender and almost silky, making this feel far more refined than a typical raw salad. A quick toast of the pumpkin seeds in a dry skillet adds a nutty crunch that plays beautifully against the juicy burst of pomegranate and the cool freshness of torn mint. The lemon-honey dressing ties everything together with a bright, slightly sweet tang that keeps each bite lively. This is the kind of salad that genuinely impresses at a dinner table but comes together with minimal fuss and no special equipment.
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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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