Date Coleslaw with Orange-Ginger Vinaigrette

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Date Coleslaw with Orange-Ginger Vinaigrette

 

1 cup dates, pitted

1/2 tbsp. orange zest, grated

1/2 cup orange juice

3 tbsps. white wine or cider vinegar

2 cloves garlic, minced

1 tsp. ground ginger

1 tsp. salt

1/2 tsp. pepper

2 tbsps. olive oil or vegetable oil

7 cups green and red cabbage, coarsely shredded

1 cup carrot, coarsely shredded

1 cup 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.

 

 

 

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