2 ratings

Cauliflower Slaw

A surprise ingredient makes this slaw sing

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
Calories Per Serving


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.


  • 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


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.