Yeast 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 kale all piled together in one stunning bowl. The dressing leans on fresh lemon juice, raw honey, and apple cider vinegar to deliver that bright, tangy punch without relying on anything fermented or leavened, making it a genuinely easy win when you're navigating a yeast-free lifestyle. Turmeric and ginger add a warm, earthy backbone that keeps the flavor complex without any fuss. Massaging the kale with olive oil is the small but transformative step that takes the leaves from tough and bitter to silky and almost sweet — don't skip it. Toasted pumpkin seeds scattered over the top bring a satisfying crunch and a nutty depth that rounds out every bite. The whole thing comes together with simple, whole-food ingredients you can feel good about, and it holds up beautifully in the fridge for a few hours, making it ideal for meal prep or a make-ahead side.
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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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