
This vibrant slaw is a feast for the eyes before it even hits your fork — deep magenta beets, jewel-like pomegranate arils, and dark ribbons of lacinato kale all piled together in one stunning bowl. Massaging the kale with olive oil first is the secret move here: it softens the leaves just enough to make them tender and silky without any cooking, so every bite has great texture rather than that raw, tough chew. The dressing brings a warm, golden depth from turmeric and ginger, balanced by bright lemon juice and a touch of honey, and it soaks beautifully into the beets as the slaw rests. Toasted pumpkin seeds scattered over the top add a satisfying crunch and a subtle nuttiness that ties everything together. This is the kind of dish that works just as well as a standalone lunch as it does alongside a grain bowl or a hearty soup — it holds up in the fridge for a few hours, making it genuinely meal-prep friendly. Plant-forward eating rarely looks or tastes this exciting, and every ingredient here is clean, whole, and completely free of any poultry concerns.
Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings













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.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
