Recipe: Bell pepper and apple slaw

Published: Wednesday, Nov. 21, 2012 - 12:00 am | Page 2D

Prep time: 20 minutes

Serves 8

No cooking required here, just some knife and grater work. Some stores' produce sections carry packages of pomegranate seeds (ariels) already removed from the fruit – a great help if you don't have much time.

Recipe by Alison Ladman for the Associated Press.

INGREDIENTS

1 medium red bell pepper, cored and julienned

1 medium yellow bell pepper, cored and julienned

2 medium carrots, grated

2 celery stalks, thinly sliced

1 tart apple, such as Granny Smith, cored and julienned

Seeds of 1 pomegranate

Zest and juice of 1 large orange

2 tablespoons white balsamic vinegar (or white wine vinegar plus a pinch of sugar)

1/2 teaspoon salt

2 tablespoons olive oil

1 teaspoon Dijon mustard

Pinch of red pepper flakes

INSTRUCTIONS

In a large bowl, combine both bell peppers, the carrots, celery, apple and pomegranate seeds. In a small bowl, whisk together the orange zest and juice, vinegar, salt, olive oil, mustard and red pepper flakes. Pour over the slaw mixture and toss to thoroughly coat.

Per serving: 90 calories; 35 calories from fat (39 percent of total calories); 3.5 g fat (0.5 g saturated; 0 g trans fats); 0 mg cholesterol; 14 g carbohydrate; 2 g fiber; 10 g sugar; 1 g protein; 170 mg sodium.

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