Peanut Free Pomegranate & Mint Beet Kale Slaw
This vibrant slaw is a showstopper on any table — earthy raw beets, massaged lacinato kale, jewel-bright pomegranate arils, and fresh mint all come together in a bowl that looks almost too pretty to eat. Massaging the kale with olive oil first is the secret move here, breaking down its toughness so every bite is tender rather than chewy. The golden turmeric-ginger dressing ties everything together with a warm, slightly floral brightness that plays beautifully against the tartness of lemon and pomegranate. Toasted pumpkin seeds add a satisfying crunch and a boost of plant-based protein, making this feel like a complete dish rather than just a side. For anyone navigating nut-free eating, this recipe is naturally in the clear — every ingredient, from the pepitas to the honey-laced dressing, is free of peanuts and tree nuts without any substitutions required. It holds up well in the fridge for a few hours, making it a smart choice for meal prep or bringing to a gathering, just save the seeds for the last minute to keep that crunch intact.
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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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