RFCJ RECIPE ARCHIVE
Posted by : Lita Lotzkar Date Coleslaw With Orange-Ginger Vinaigrette - pareve
Serving Size : 8 1 C California Dates -- pitted 1/2 Tbsp Orange Zest -- grated 1/2 C Orange Juice 3 Tbsp White Wine Or Cider Vinegar 2 Cloves Garlic -- minced 1 Tsp Ground Ginger 1 Tsp Salt 1/2 Tsp Pepper 2 Tbsp Olive Oil Or Vegetable Oil 1 Pkg (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 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. California Date Administrative Committee Archivist's Note: Because of the similarity of climates, it is striking to note that this could just as easily have been labeled an Israeli recipe.
