Seed Oil Free Pomegranate & Mint Kale Brussels Slaw
Total time30 min
Prep time20 min
Cook time0 min
4.6(27)
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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
- 10 oz brussels sprouts, trimmed and very thinly sliced
- ¾ cup pomegranate arils
- ¼ cup fresh mint leaves, roughly torn
- ⅓ cup raw pepitas (pumpkin seeds)
For the dressing
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tbsp raw honey
- 1 tsp dijon mustard
- ¼ tsp ground turmeric
- ¼ tsp salt
- ¼ tsp black pepper
For serving
- ¼ cup crumbled feta cheese (optional)
Instructions
- 1
Place the sliced kale in a large mixing bowl. Drizzle with 1 tbsp of the olive oil and a pinch of salt, then massage the leaves firmly with your hands for about 1–2 minutes, until the kale darkens slightly and softens.
- 2
Add the sliced Brussels sprouts to the bowl with the kale and toss to combine.
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