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.