Eggless 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 toasted pepitas all come together in a dish that looks like it took serious effort but is genuinely straightforward to pull off. The dressing is a bright, golden blend of lemon juice, honey, olive oil, apple cider vinegar, turmeric, and ginger, and it soaks into the kale and beets beautifully after a short rest at room temperature. Slaws can be a sneaky source of hidden eggs thanks to mayo-based dressings, but this one skips all of that entirely — every drop of richness comes from good olive oil and the natural sweetness of honey. Massaging the kale is the move that makes this recipe work; it transforms the leaves from tough and bitter into something silky and almost sweet in just a couple of minutes. The toasted pumpkin seeds add a satisfying crunch and a nutty depth that rounds out all the bright, tangy flavors. Fresh mint lifts the whole bowl and keeps it feeling light even though it's hearty enough to stand on its own. Make it ahead and refrigerate for a few hours, then scatter the seeds on just before serving to keep every bite perfectly textured.
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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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