Tomatoes Stuffed With Corn Slaw
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Low-fat, Side dish, Vegetables | 8 | Servings |
INGREDIENTS
| 8 | Tomatoes | |
| 1/4 | c | Cider vinegar |
| 2 | T | Balsamic vinegar |
| 2 | T | Sugar |
| 3 | T | Tofu mayonnaise |
| 1/2 | t | Celery seeds |
| 1/2 | t | Dry mustard |
| 1/4 | t | White pepper |
| 4 | c | Green cabbage, shredded |
| 1 | Tart green apple, minced | |
| 1 | c | Corn kernels |
| 1 | Green bell pepper, minced | |
| 1/4 | c | Red onion, minced |
| Salt, to taste |
INSTRUCTIONS
Slice tops of tomatoes & scoop out their insides. Reserve for another use. Set tomatoes on a platter. In a large bowl, toss together the remaining ingredients. Spoon into the tomatoes, serve or wrap & store in the refrigerator overnight to allow the flavours to develop. Any leftover slaw will keep refrigerated in a covered container, for 2 days. "Vegetarian Times" August, 1994 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 86
Calories From Fat: 20
Total Fat: 2.2g
Cholesterol: 0mg
Sodium: 371.1mg
Potassium: 408.2mg
Carbohydrates: 16g
Fiber: 2.7g
Sugar: 8.8g
Protein: 2.4g