Dairy 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 hand-massaging the kale with olive oil is the quiet secret here, breaking down its natural toughness so every bite is tender rather than chewy. A golden dressing of lemon juice, honey, apple cider vinegar, turmeric, and ginger ties everything together with a bright, warmly spiced tang that feels anything but ordinary. Toasted pumpkin seeds add a satisfying crunch and a nutty depth that rounds out the fresh mint and juicy pomegranate bursts scattered throughout. Because every component is naturally plant-based, there's no need to swap or substitute a single thing — no butter, no cheese, no cream — it just works exactly as written. This is the kind of dish that converts skeptics at potlucks and disappears faster than anything else on the table. Make it ahead and keep the seeds on the side, and you've got a showstopper ready to go whenever you need it.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!