Prep time: 20 minutes
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.
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
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.