Gut Friendly Pomegranate & Mint Beet Kale Slaw
Raw beets, massaged kale, and a dressing built on apple cider vinegar, turmeric, and ginger — this slaw is practically a love letter to your digestive system. The technique of massaging the kale with olive oil before anything else is a small step that makes a huge difference, breaking down the tough fibers so the leaves become tender and easier on your gut. Earthy grated beets soak up the bright lemon-and-honey dressing during a short rest, while pomegranate arils add a juicy pop of sweetness in every bite. Toasted pumpkin seeds bring a satisfying crunch and round out the texture without weighing anything down. The whole bowl comes together with ingredients that support digestion naturally — no heavy cream, no refined sugars, nothing that tends to cause that post-meal sluggishness. It's the kind of salad that genuinely tastes indulgent while doing something good for you, which is a rare and wonderful thing.
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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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