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Winter Slaw with Chicken, Pomegranate, and Toasted Pine Nuts

  • Author: amycaseycooks
  • Yield: 4 1x


A new year means making resolutions or does it? My realization from a text along with a good for you recipe for a crunchy, savory & sweet slaw after a holiday season of indulgences.


  • 7 cups shredded cabbage and carrots
  • 2 cups cooked chicken (shredded)
  • 1/2 cup pine nuts (toasted)
  • 1/2 cup pomegranate seeds
  • 1/2 cup red onion (diced)
  • 2 tsp Dijon mustard
  • 1 tbsp honey
  • 1 tsp kosher salt
  • 1/2 tsp ground pepper
  • 1/4 cup apple cider vinegar
  • 1/2 cup avocado oil


  1. In a large bowl combine the shredded cabbage and carrots, shredded chicken, toasted pine nuts, pomegranate seeds, and diced red onion. Set aside.
  2. In a small bowl, add the Dijon mustard, honey, salt, pepper, apple cider vinegar, and avocado oil. Whisk until the ingredients are combined and the vinaigrette is emulsified.
  3. Add about 1/2 cup of the vinaigrette to the slaw ingredients in the large bowl. Toss gently to thoroughly coat the ingredients with the vinaigrette. Season to taste with salt and pepper.


Use a 14 ounce bag of preshredded cabbage and carrots or thinly shred 6 cups of green cabbage and 1 cup of carrots.

Extra virgin olive oil can be substituted for the avocado oil.

The recipe for the vinaigrette makes more than is needed for the winter slaw. Use the extra vinaigrette on mixed greens tossed with thinly sliced apple, diced avocado and sprinkle of feta cheese.


Recipe by Amy Casey ~ 2019

© 2019 amycaseycooks

  • Category: Main Course, Salad