Gelatin 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 dressing is a bright, golden blend of lemon juice, honey, apple cider vinegar, turmeric, and ginger, and it soaks into the kale and beets beautifully during that short resting period. Many store-bought dressings and packaged salads sneak in thickeners or stabilizers that can be surprisingly hard to avoid, but every single ingredient here is whole and straightforward — nothing hidden, nothing processed. Massaging the kale with olive oil is the move that transforms it from tough and bitter to silky and almost sweet, making it genuinely craveable rather than virtuous-but-boring. Toasted pumpkin seeds add a nutty crunch that plays perfectly against the juicy burst of pomegranate, and the torn fresh mint lifts the whole thing with a cool, herby finish. It works equally well as a bold side dish or a light main, and it holds up in the fridge for a few hours without going soggy — just keep those seeds on the side until you're ready to serve.
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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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