 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
Firm tofu forms the creamy base of the coleslaw dressing. Ingredients:
4 cups thinly sliced green cabbage |
3/4 cup grated carrot |
3/4 cup finely diced celery |
1 cup reduced-fat firm tofu, drained (about 6 ounces) |
1/4 cup low-fat mayonnaise |
4 teaspoons rice vinegar |
2 teaspoons prepared mustard |
1 teaspoon sugar |
1/2 teaspoon salt |
1/8 teaspoon ground red pepper |
2 garlic cloves |
1/4 cup chopped fresh parsley |
Directions:
1. Combine cabbage, carrot, and celery in a large bowl.
2. Combine tofu and next 7 ingredients (tofu through garlic) in a blender or food processor; process until smooth, scraping sides of bowl occasionally. Add parsley, pulsing once. Pour over the cabbage mixture, tossing to coat. Cover and chill.
|
|