CL Tofu Coleslaw

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CL Tofu Coleslaw

4 cups green cabbage, thinly sliced

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

 

 

 

1. Combine cabbage, caroot, 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.

 

Yield: 8 servings (serving size: 1/2 cup).

 

Soruce: Cooking Light, May 2000

Formatted by Chupa Babi: 05.21.05

 

CALORIES 42; FAT 0.9g; PROTEIN 2.4g; CARB 6.6g; FIBER

1.5g; CHOL 0mg; IRON 0.6mg; SODIUM 275 mg; CALC 38mg

 

Firm tofu forms the creamy base of the coleslaw

dressing.

 

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