4.5
2 ratings

Cauliflower Slaw

Contributor
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
Deliver Ingredients

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.

Cauliflower Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age and damage.

Cauliflower Cooking Tip

Vegetables should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.

Nutritional Facts

Total Fat
4g
6%
Sugar
4g
N/A
Saturated Fat
0.6g
2.9%
Protein
2g
3%
Carbs
8g
3%
Vitamin A
139µg
15%
Vitamin B6
0.2mg
8.3%
Vitamin C
41mg
68%
Vitamin E
0.8mg
3.8%
Vitamin K
23µg
28%
Calcium
29mg
3%
Fiber
2g
9%
Folate (food)
46µg
N/A
Folate equivalent (total)
46µg
12%
Iron
0.6mg
3.2%
Magnesium
16mg
4%
Monounsaturated
3g
N/A
Niacin (B3)
0.6mg
3.1%
Phosphorus
42mg
6%
Polyunsaturated
0.4g
N/A
Potassium
303mg
9%
Sodium
263mg
11%
Zinc
0.3mg
1.8%