Mushroom 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 technique of working olive oil into the raw kale by hand is a small step that makes a big difference, softening the leaves just enough so they soak up the bright lemon-honey-turmeric dressing without turning limp or bitter. Earthy, sweet, tangy, and fresh all at once, every bite delivers a different combination of textures and flavors. Toasted pumpkin seeds add a satisfying crunch and a nutty depth that ties the whole thing together, and torn fresh mint keeps it lively and aromatic. The dressing leans on pantry staples — olive oil, apple cider vinegar, a touch of raw honey, and warm spices — so there's nothing fussy or hard to source here. This is the kind of salad that genuinely converts skeptics, and it holds up beautifully in the fridge for a few hours, making it a smart choice for meal prep or entertaining.
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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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