Paleo Pomegranate & Mint Beet Kale Slaw
This slaw is a serious showstopper — jewel-toned, crunchy, and layered with flavors that feel anything but simple. Raw beets bring an earthy sweetness, massaged lacinato kale adds a tender, silky base, and bursts of pomegranate arils make every bite feel a little celebratory. The dressing is where things get really interesting: olive oil, lemon juice, raw honey, apple cider vinegar, turmeric, and ginger come together into something bright, warming, and completely grain-free by nature. Toasted pumpkin seeds scattered over the top add a satisfying crunch that rounds out the whole dish. This is the kind of recipe that proves eating without processed ingredients or refined sugars doesn't mean sacrificing depth or excitement. It works beautifully as a side alongside grilled proteins, or honestly as a main when you want something vibrant and nourishing. Make it ahead and let it rest — the flavors only get better as the kale softens and soaks up that golden dressing.
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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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