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Date Coleslaw With Orange-Ginger Vinaigrette


1 cup California dates; pitted
1/2 tablespoon orange zest; grated
1/2 cup orange juice
3 tablespoons white wine or cider vinegar
2 cloves garlic; minced
1 teaspoon ground ginger
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil or vegetable oil
1 package pre-cut coleslaw mix; (16 oz.)
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. Per serving: about 116 calories and 4g fat. Posted to the BBQ List by Rock McNelly on Sep 4, 1998. - - - - - - - - - - - - - - - - - -

Yield: 8 servings

Preparation Time: 0:00

** Exported from Now You're Cooking! v5.57 **

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