Pistachio 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 massage step is the real secret here: working a little olive oil into the kale softens its tough texture and mellows any bitterness, so every bite is tender rather than chewy. A golden dressing of lemon juice, honey, apple cider vinegar, turmeric, and ginger ties everything together with a bright, warmly spiced kick that feels anything but ordinary. Toasted pumpkin seeds add the satisfying crunch and nutty depth you want in a slaw, and since they're the only seed or nut in the recipe, there's no need to scan labels or worry about cross-contact with tree nuts like pistachios. The pomegranate arils burst with sweetness against the earthy beets, and the torn fresh mint keeps the whole dish feeling light and refreshing. It works beautifully as a side for grilled proteins or as a standalone lunch, and it holds up well in the fridge for a few hours — 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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