Indian Cabbage Salad (Hara Salaad)

Photo: Jan Smith

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)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 71
  • Calories from fat: 7%
  • Fat: 0.6g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 0.1g
  • Polyunsaturated fat: 0.1g
  • Protein: 2.7g
  • Carbohydrate: 15.3g
  • Fiber: 0.8g
  • Cholesterol: 2mg
  • Iron: 0.5mg
  • Sodium: 105mg
  • Calcium: 90mg

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

  1. Combine pitted dates and coleslaw in a large bowl.
  2. 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.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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