Xanthan Gum Free Pomegranate & Mint Beet Kale Slaw
This vibrant slaw is a showstopper on the table — deep ruby beets, jewel-like pomegranate arils, and dark ribbons of massaged kale all dressed in a golden turmeric-honey vinaigrette that's bright, earthy, and just a little sweet. The dressing comes together with nothing more than olive oil, lemon juice, apple cider vinegar, honey, and a pinch of warm spice, so there's no need for any thickeners or stabilizers whatsoever — it clings beautifully to the kale on its own. That makes this a genuinely stress-free choice for anyone navigating ingredient labels and trying to avoid hidden additives in store-bought dressings. Massaging the kale is the small but transformative step that takes this from tough and bitter to silky and mellow, and letting the whole slaw rest for ten minutes lets the beets soak up every bit of that tangy dressing. Toasted pumpkin seeds scattered over the top add a satisfying crunch and a nutty depth that rounds out every forkful. It works equally well as a bold side dish or a light lunch on its own, and it holds up in the fridge for a few hours — just save the seeds 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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