Bell Pepper and Apple Slaw


Bell Pepper and Apple Slaw


  • Start to finish: 15 minutes; Servings: 8.
  • 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


  1. 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.
  2. The Associated Press



About Author

Liz Johnson is content strategist for The Journal News and, and the founding editor of lohudfood, formerly know as Small Bites. As food editor, she won awards from the New York News Publishers Association, the Association of Food Journalists and the Associated Press. She lives in Nyack with her husband and daughter on a tiny suburban lot they call their farm — with fruit trees, an herb garden, and a yardful of lettuce, tomatoes, onions, shallots, cucumbers, zucchini, radishes, cabbage, peppers, Brussels sprouts and carrots and four big blueberry bushes.

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