Carrot Date Slaw

Carrot Date Slaw A sweet and savory coleslaw made up with carrots, mandarin oranges and dates. Side Carrot Date Slaw Carrot Date Slaw thumbnail Preparation Time: 25 minutes Total time: 25 minutes 8 Servings Ingredients: 1 pkg. (14 oz.) DOLE® Classic Coleslaw, 1 cup DOLE Shredded Carrots, 1 can (11 oz.) DOLE Mandarin Oranges, drained, 12 DOLE Whole Pitted Dates, cut in thin strips, 1/2 cup hazelnuts, chopped and toasted, Honey-Mustard Vinaigrette (recipe below), salt and ground black pepper, to taste, Instructions: Step 1: Combine coleslaw, carrots, mandarin oranges, dates and hazelnuts in bowl.  Toss with Honey-Mustard Vinaigrette to evenly coat.  Season with salt and ground black pepper, to taste.
Step 2: Honey-Mustard Vinaigrette:  Whisk together 3 tablespoons cider vinegar, 2 tablespoons Dijon mustard and 1 tablespoon honey, in small bowl.  Gradually whisk in 6 tablespoons olive oil, until dressing is thick and creamy.  Makes about 3/4 cup.
Prep Time 25 minutes
Total Time 25 minutes
Difficulty 1.0 Easy
Calories Per Servings 200 Calories
Servings 8
Nutrition facts Nutrition facts

About

A sweet and savory coleslaw made up with carrots, mandarin oranges and dates.

Ingredients 7

Ingredients

1 pkg. (14 oz.) DOLE® Classic Coleslaw
1 cup DOLE Shredded Carrots
1 can (11 oz.) DOLE Mandarin Oranges, drained
12  DOLE Whole Pitted Dates, cut in thin strips
1/2 cup hazelnuts, chopped and toasted
  Honey-Mustard Vinaigrette (recipe below)
  salt and ground black pepper, to taste

Steps

STEP1
Ingredients

1 pkg (14 oz.) DOLE Classic Coleslaw

1 cup DOLE Shredded Carrots
1 can (11 oz.) DOLE Mandarin Oranges, drained
12 DOLE Whole Pitted Dates, cut in thin strips
1/2 cup hazelnuts, chopped and toasted
Honey-Mustard Vinaigrette (recipe below)

salt and ground black pepper, to taste

Direction

Combine coleslaw, carrots, mandarin oranges, dates and hazelnuts in bowl.  Toss with Honey-Mustard Vinaigrette to evenly coat.  Season with salt and ground black pepper, to taste.

STEP2

Direction

Honey-Mustard Vinaigrette:  Whisk together 3 tablespoons cider vinegar, 2 tablespoons Dijon mustard and 1 tablespoon honey, in small bowl.  Gradually whisk in 6 tablespoons olive oil, until dressing is thick and creamy.  Makes about 3/4 cup.

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