Cauliflower Slaw

Cauliflower Slaw
Contributor
Cauliflower Slaw
California Dried Plum Board

Cauliflower Slaw

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.

8
Servings
147
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.

Nutritional Facts

Total Fat
5g
7%
Sugar
7g
8%
Saturated Fat
3g
13%
Cholesterol
3mg
1%
Carbohydrate, by difference
24g
18%
Protein
3g
7%
Vitamin B-12
1µg
42%
Calcium, Ca
38mg
4%
Choline, total
5mg
1%
Fiber, total dietary
3g
12%
Folate, total
43µg
11%
Iron, Fe
8mg
44%
Magnesium, Mg
31mg
10%
Niacin
2mg
14%
Phosphorus, P
70mg
10%
Selenium, Se
10µg
18%
Sodium, Na
54mg
4%
Water
1g
0%
Zinc, Zn
1mg
13%

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.