Tree Nut Free Pomegranate & Mint Beet Kale Slaw
This slaw is a showstopper — deep ruby beets, jewel-like pomegranate arils, and dark ribbons of massaged kale all piled together in a bowl that looks almost too pretty to eat. The honey-lemon dressing gets a warm, earthy kick from turmeric and ginger, tying every element together in a way that feels both bright and grounding. Massaging the kale with olive oil before dressing it is the move that makes this work — it softens the leaves just enough to lose that raw, fibrous bite without wilting them into mush. Toasted pumpkin seeds bring the crunch and a satisfying nuttiness, so you get all the texture you'd want without reaching for any tree nuts at all. Fresh mint lifts the whole thing at the end, cutting through the earthiness of the beets and making each forkful feel surprisingly refreshing. It holds up well in the fridge for a few hours, making it a genuinely practical option for meal prep or a make-ahead side — just keep those pepitas separate until you're ready to serve.
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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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