Date and Fig Slaw with Ginger-orange Dressing
Grab a bag of pre-shredded coleslaw mix and get creative! Think beyond the usual fat-laden creamy coleslaw and try this low-fat, crunchy, Asian-inspired slaw with a perfect balance of sweet, spicy and savory. It’s a good source of vitamins A, C, K, potassium and fiber too. Cabbage, figs, dates, green onions, garlic and orange juice are rich in antioxidants to boost immunity and fight cancer. The crystallized ginger and grated ginger root even have antioxidants that contain anti-inflammatory properties.
Makes about 10 servings (3/4 cup per serving)
16-ounce bag coleslaw mix (green and red cabbage with carrots)
1 1/2 cups chopped pitted dates
1/2 cup chopped figs (remove stem tips)
1 cup thinly sliced green onion (green and white parts)
2 ounces (1/3 cup, slightly rounded) finely chopped crystallized ginger
1/2 cup orange juice
2 teaspoons finely grated orange zest
2 tablespoons canola oil
3 tablespoons rice wine vinegar
3 garlic cloves, finely minced
2 teaspoons finely grated ginger root
1/2 teaspoon salt
1. In a large bowl, toss the coleslaw mix, dates, figs, green onions and crystallized ginger together.
2. In a separate container, whisk together the orange juice, zest, oil, vinegar, garlic, ginger root and salt.
3. Pour dressing over slaw and toss to thoroughly combine.
4. Serve immediately. Refrigerate leftover slaw.
Nutrition information (per serving)
2 g protein
36 g carbohydrates
3 g fat (0 g saturated)
0 mg cholesterol
130 mg sodium
60 mg calcium
1 mg iron
930 IU vitamin A
24 mg vitamin C
4.5 g fiber
Tags: antioxidant-boost , fruit , low-fat , low-sodium , salad , side dish , vegetables , vegetarian
Kim Galeaz is a registered dietitian and owner of Galeaz Food & Nutrition Communications based in Indianapolis and Jacksonville, Fla. As a culinary-nutrition consultant, writer and spokesperson for the food, beverage and agriculture industry, Kim is passionate about blending great taste with good health in all her culinary creations.