Date Coleslaw With Orange-ginger Vinaigrette
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Vegetables | California | Dressings, Fruits, Salads/vege | 8 | Servings |
INGREDIENTS
| 1 | c | California Dates, pitted |
| 1/2 | T | Orange Zest, grated |
| 1/2 | c | Orange Juice |
| 3 | T | White Wine Or Cider Vinegar |
| 2 | Cloves Garlic, minced | |
| 1 | t | Ground Ginger |
| 1 | t | Salt |
| 1/2 | t | Pepper |
| 2 | T | Olive Oil Or Vegetable Oil |
| 1 | 16 Oz. Pre-Cut Coleslaw | |
| Mix | ||
| Or | ||
| 7 | c | Green And Red Cabbage |
| Coarsely shredded | ||
| 1 | c | Carrot, coarsely shredded |
| 1 | c | Green Onion, thinly |
| Sliced |
INSTRUCTIONS
Coarsely chop the dates in 1/2-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 ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 69
Calories From Fat: 17
Total Fat: 1.9g
Cholesterol: 5.7mg
Sodium: 449.8mg
Potassium: 121.2mg
Carbohydrates: 11.2g
Fiber: <1g
Sugar: 2.3g
Protein: 2.1g