Granny's Apple Slaw

 
2 cups Granny Smith apples, peeled, cored, and diced
3 T. rice wine vinegar, divided
1/2 cup Mori-Nu silken style tofu, firm or extra firm
1 cup soy milk, rice milk, or other non-dairy milk of choice
1 T. lemon juice
1 T. Dijon mustard
1 T. Sucanat
1/2 t. salt
1/8 t. ground ginger
3 cups cabbage, shredded
3 cups red cabbage, shredded
1 cup carrot, shredded
3/4 cup celery, diced
1/2 cup green onion, thinly sliced
 

In a medium glass bowl, place the diced apple, sprinkle with 1 T. rice wine vinegar, toss well to thoroughly coat the apples with the vinegar to prevent discoloration, and set aside. In a blender or food processor, place the remaining rice wine vinegar and tofu, and blend for 30 seconds. Add the soy milk, lemon juice, mustard, Sucanat, salt, and ginger, and blend for 1 minute or until smooth and creamy. Pour the mixture over the apples and toss gently. Cover the apple mixture and chill for 30 minutes to allow the flavors to blend. In a large bowl, place the remaining ingredients, pour the apple mixture over the top, and toss gently to combine. Allow to chill briefly or serve immediately.

Yield: 1 1/2 Quarts

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett