Coconut Free Pomegranate & Mint Beet Kale Slaw
This vibrant slaw is a showstopper on any table — earthy raw beets, massaged lacinato kale, jewel-bright pomegranate arils, and fresh mint all come together in a dish that looks like it took way more effort than it did. The dressing is a bright, golden blend of lemon juice, honey, apple cider vinegar, turmeric, and ginger, and it soaks into the beets and softened kale beautifully after a short rest. Toasted pumpkin seeds scattered over the top add a satisfying crunch that makes every bite interesting. Every single ingredient here is straightforward and plant-forward, with no hidden tropical oils or sneaky coconut-derived additives to worry about — just clean, whole-food components you can feel good about. Massaging the kale is the small but mighty step that transforms it from tough and bitter to silky and mellow, so don't skip it. This slaw holds up well in the fridge for a few hours, making it a smart make-ahead option for lunches, potlucks, or weeknight dinners when you want something that feels a little special without a lot of fuss.
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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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