Yield: 8 Servings
Measure | Ingredient |
---|---|
1 cup | California Dates -- pitted |
½ tablespoon | Orange Zest -- grated |
½ cup | Orange Juice |
3 tablespoons | White Wine Or Cider Vinegar |
2 \N | 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 |
\N \N | Mix |
\N \N | Or |
7 cups | Green And Red Cabbage -- |
\N \N | Coarsely shredded |
1 cup | Carrot -- coarsely shredded |
1 cup | Green Onion -- thinly |
\N \N | Sliced |
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