Pomegranates are all the rage right now for their high vitamin and antioxidant levels. The flavorful, fuschia juice is being used for juices and cocktails.
INSIDE a pomegranate are tons of little seeds, and each one is surrounded by squishy juicy stuff you can chew up. They are tart like sour candies and Hot Pink! They are great eaten plain or topping a salad. But how do you get those little yummy bubbles out? Just watch! It’s easy…
I had some zucchini in the fridge, and I wasn’t in the mood for anything hot, so I used it to make a zucchini slaw.
1 large zucchini
1 scallion
2 TB cider vinegar or rice vinegar
3 TB soy sauce
1 TB peanut oil
1 tsp crushed red pepper flakes (optional)
1 tsp worcestershire sauce
1-1/2 TB peanut butter
1. Grate/shred zucchini and place in bowl or container that has a tight fitting lid. (Plastic storage containers are great for this.)
2. Chop most of scallion. Add to bowl with zucchini.
3. Add all the rest of the ingredients except peanut butter.
4. Microwave peanut butter in a separate small bowl about 30 seconds, until liquidy enough to stir in with other ingredients. Pour on top of everything else.
5. Pop the top on your bowl and shake like mad! Shake side to side, up and down, round about… until all ingredients are well blended.
6. You can serve immediately but tastes great after sitting in the fridge a day or two as the flavors blend.
VARIATIONS: You can also add grated carrots or use broccoli slaw.
