Description
Sweet dates and crunchy cabbage meet tangy tamarind in this refreshing slaw. Perfect as a light side or picnic addition.
Ingredients
Units
Scale
- 1/2 cups (118 ml) dates, pitted and chopped
- 1 cups (237 ml) plain yogurt
- 1 lbs (454 g) grated cabbage for cole slaw
- 2 tbsp hot water
- 1/4 tsp salt
- 1 and 1/2 tsp tamarind paste
- 1 tbsp packed dark brown sugar
Instructions
- Pit the dates and chop them into bite-sized pieces.
- Mix the chopped dates into the chopped cabbage and set aside.
- Put 1 1/2 tsp of tamarind paste into a small bowl.
- Mix 2 tbsp of hot water into the tamarind paste and stir into a paste.
- Put the tamarind paste in a bowl. Add the salt, brown sugar, and yogurt.
- Add the yogurt dressing to the cabbage and date mixture.
- Refrigerate for about 30 minutes to chill, then serve.
Notes
- For a sweeter slaw, increase the brown sugar to 2 tablespoons.
- If you don’t have tamarind paste, you can substitute with 1 tablespoon of lime juice and a pinch of allspice.
- Store the slaw in an airtight container in the refrigerator for up to 2 days. The flavors will meld beautifully overnight.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 15
- Sodium: 100
- Fat: 10
- Saturated Fat: 5
- Unsaturated Fat: 4
- Carbohydrates: 30
- Fiber: 5
- Protein: 5
- Cholesterol: 5