4.5
2 ratings

Cauliflower Slaw

A surprise ingredient makes this slaw sing
Cauliflower Slaw
California Dried Plum Board

Lighten up your side dishes and watch as prune purée brings together all the elements of this cauliflower slaw without sacrificing taste. Recipe courtesy of the California Dried Plum Board.

Ready in
20 min
8
Servings
68
Calories Per Serving

Notes

For the prune purée: In food processor, process 1⅓ cups dried plums and 6 tablespoons hot water until puréed.

Recipe created by Leslie Bonci, MPH, RD, CSSD, LDN for the California Dried Plum Board.

Ingredients

  • 1 head cauliflower, shredded
  • 1 Cup shredded carrots
  • ½ Cup California Dried Plums, diced
  • ¼ Cup chopped green onions
  • ¼ Cup diced red pepper
  • 3 Tablespoons white balsamic vinegar
  • 2 Tablespoons olive oil
  • 2 Tablespoons dried plum puree
  • Salt and freshly ground black pepper
  • ½ Teaspoon celery seed
  • ½ Teaspoon tarragon

Directions

Combine the cauliflower, dried plums, green onions, and red peppers in a bowl.

In a separate bowl, mix the vinegar, olive oil, dried plum purée, celery seed, tarragon, and some salt and pepper. Pour over the vegetables. Mix well. Let marinate for about 1 hour before serving.

Nutritional Facts
Servings8
Calories Per Serving68
Total Fat4g6%
Sugar4gN/A
Saturated0.6g2.9%
Protein2g3%
Carbs8g3%
Vitamin A139µg15%
Vitamin B60.2mg8.3%
Vitamin C41mg68%
Vitamin E0.8mg3.8%
Vitamin K23µg28%
Calcium29mg3%
Fiber2g9%
Folate (food)46µgN/A
Folate equivalent (total)46µg12%
Iron0.6mg3.2%
Magnesium16mg4%
Monounsaturated3gN/A
Niacin (B3)0.6mg3.1%
Phosphorus42mg6%
Polyunsaturated0.4gN/A
Potassium303mg9%
Sodium263mg11%
Zinc0.3mg1.8%