Hazelnut 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 lacinato kale all piled together in one stunning bowl. The trick of working olive oil into the raw kale by hand is a small step that makes a huge difference, softening the leaves into something tender and almost silky rather than tough and bitter. A bright dressing of lemon juice, honey, apple cider vinegar, turmeric, and ginger ties everything together with a warmth that feels both fresh and a little exotic. Toasted pumpkin seeds add the perfect crunch and a nutty depth — and since this recipe leans on pepitas rather than tree nuts, anyone navigating hazelnut concerns can dig in without a second thought. The pomegranate and torn mint go in last, keeping the whole dish lively and fragrant right up until serving. It holds up beautifully in the fridge for a few hours, making it a smart choice for meal prep, potlucks, or a make-ahead lunch that actually gets better as it sits.
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!