RECIPE
Think of this as a sweet-sour Indian version of coleslaw. Tamarind paste and palm sugar can be found in Asian markets. Substitute brown sugar for palm sugar, if desired.
Yield
8 servings (serving size: 1 cup)
Ingredients
1/2 cup whole pitted dates, chopped
1 (16-ounce) package cabbage-and-carrot coleslaw
2 tablespoons hot water
1 1/2 teaspoons tamarind paste
1 cup plain low-fat yogurt
1 tablespoon packed palm sugar
1/4 teaspoon salt
Preparation
Combine pitted dates and coleslaw in a large bowl.
Combine hot water and tamarind paste in a small bowl; stir well with a whisk. Stir in yogurt, sugar, and salt. Pour over cabbage mixture; toss well. Chill 30 minutes.
Nutritional Information
Calories:71 (7% from fat)
Fat:0.6g (sat 0.3g,mono 0.1g,poly 0.1g)
Protein:2.7g
Carbohydrate:15.3g
Fiber:0.8g
Cholesterol:2mg
Iron:0.5mg
Sodium:105mg
Indian cooking@home
by cooking lover
