Eosinophilic Esophagitis Friendly Pomegranate & Mint Beet Kale Slaw
This vibrant slaw is a riot of color and texture — deep ruby beets, jewel-like pomegranate arils, and dark leafy kale all tossed in a golden turmeric-lemon dressing that tastes as bright as it looks. Managing eosinophilic esophagitis often means navigating a long list of common trigger foods, and this recipe sidesteps the usual culprits entirely, relying on whole vegetables, fresh herbs, olive oil, and honey to build real, satisfying flavor. Massaging the kale with olive oil before dressing it is the kind of small step that makes a big difference — it softens the leaves so every bite is tender rather than tough or scratchy. The dressing comes together in one bowl with lemon juice, apple cider vinegar, turmeric, and ginger, giving you a complex, tangy-sweet finish without any of the ingredients that tend to cause problems. Toasted pumpkin seeds add a warm, nutty crunch on top that makes this feel like a complete dish rather than a simple side. It holds up beautifully in the fridge for a few hours, making it an easy option to prep ahead for lunches or weeknight dinners — just save the seeds until you're ready to serve so they stay perfectly crisp.
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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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