Date and orange coleslaw

August 5, 2013 By Sandy

Date and orange coleslaw

This recipe has been one of my favourites since I first came to Oxford in 1982. I was working at the Museum of Modern Art’s cafe and there was great Australian cook, Carol in charge. This recipe is hers….

Enough for at least 8 people

300g white cabbage
150g red cabbage
250g carrots
8 spring onions
2 sticks celery
4 tbs orange juice
12 dried dates
2 tbs parsley
400ml thick Greek yoghurt
Grated nutmeg, salt and pepper to taste

Chop the dates into 4 – 6 pieces each. Place in a small bowl and cover with the orange juice – the longer you can leave this the better, even overnight. 2 hours is a minimum.
Cut the white and red cabbage into thin slices (shred).
Peel and grate the carrots.
Chop the celery reasonably finely.
Thinly slice the spring onions.
Combine the cabbages, carrots, celery, spring onions and parsley. Grate some nutmeg and add a bit of seasoning.
Add the marinated dates and mix well (I use my hands).
Add the yoghurt and mix well – if it feels too thick you can add a bit of water.

You can eat this immediately – it will keep in the fridge for 4 days.

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