Vegetarian Pomegranate & Mint Beet Kale Slaw
This slaw is a showstopper — deep ruby beets, jewel-bright pomegranate arils, and dark ribbons of massaged kale all tumbled together in a bowl that looks almost too pretty to eat. The technique of working olive oil directly into the kale before adding anything else is the secret weapon here; it softens the leaves just enough to make them tender and silky without any cooking. A golden dressing of lemon juice, honey, apple cider vinegar, turmeric, and ginger ties everything together with a brightness that's earthy, tangy, and just a little sweet all at once. Toasted pumpkin seeds add a satisfying crunch and a nutty depth that keeps every bite interesting from start to finish. Everything in this recipe is entirely plant-based except for the raw honey, making it a genuinely satisfying option that doesn't feel like a compromise — it feels like a celebration. It holds up beautifully in the fridge for a few hours, which makes it a smart choice for meal prep, potlucks, or anything where you need a dish that can sit and only get better.
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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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