Seed Oil Free Pomegranate & Mint Beet Kale Slaw
This vibrant slaw is a full sensory experience — deep ruby beets, jewel-like pomegranate arils, and dark ribbons of massaged kale all dressed in a golden turmeric-ginger vinaigrette that smells as good as it looks. The dressing is built entirely on extra virgin olive oil and fresh lemon juice, so there's no canola, soybean, or sunflower oil anywhere near this bowl — just clean, real ingredients from start to finish. Massaging the kale with a splash of olive oil before adding anything else is the move that transforms it from tough and bitter to silky and almost sweet, making it genuinely craveable rather than virtuous-but-boring. Raw honey and apple cider vinegar round out the dressing with a gentle sweet-tart balance that ties every element together beautifully. Toasting the pumpkin seeds in a dry skillet takes only a few minutes and adds a nutty, satisfying crunch that makes this feel like a complete dish rather than a simple side. It holds up well in the fridge for a few hours, which makes it a smart choice for meal prep or bringing to a gathering — just hold the seeds until you're ready to serve.
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!