Salads are such a vegetarian cliche, we decided to take a fresh approach to the fresh vegetable on our meat-free Thanksgiving table. Rather than a salad, we went with a slaw. Thinly sliced bell peppers and apples combine with grated carrots and chopped celery for a dish with plenty of sweet crunch. A light orange-balsamic vinaigrette brings it all together.
BELL PEPPER AND APPLE SLAW
Start to finish: 15 minutes
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 Granny Smith apple, cored and julienned
Seeds of 1 pomegranate
Zest and juice of 1 large orange
2 tablespoons white balsamic vinegar
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.
Nutrition information per serving: 90 calories; 35 calories from fat (39 per cent 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.