Date coleslaw with orange-ginger vinaigrette
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | California Dates -- pitted |
| ½ | tablespoon | Orange Zest -- grated |
| ½ | cup | Orange Juice |
| 3 | tablespoons | White Wine Or Cider Vinegar |
| 2 | Cloves Garlic -- minced | |
| 1 | teaspoon | Ground Ginger |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| 2 | tablespoons | Olive Oil Or Vegetable Oil |
| 1 | pack | (16 Oz.) Pre-Cut Coleslaw |
| Mix | ||
| Or | ||
| 7 | cups | Green And Red Cabbage -- |
| Coarsely shredded | ||
| 1 | cup | Carrot -- coarsely shredded |
| 1 | cup | Green Onion -- thinly |
| Sliced | ||
Directions
Coarsely chop the dates in ½-inch pieces; set aside. To make the dressing: whisk together the zest, the juice, wine or vinegar, garlic, ginger and the salt and pepper. Next, whisk in the oil. Combine the vegetables with the dressing.
Per serving: about 116 calories and 4g fat.
Recipe By : California Date Administrative Committee File