| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Side dish, Vegetables, Low-fat |
8 |
Servings |
INGREDIENTS
| 8 |
lg |
Tomatoes |
| 1/4 |
c |
Cider vinegar |
| 2 |
tb |
Balsamic vinegar |
| 2 |
tb |
Sugar |
| 3 |
tb |
Tofu mayonnaise |
| 1/2 |
ts |
Celery seeds |
| 1/2 |
ts |
Dry mustard |
| 1/4 |
ts |
White pepper |
| 4 |
c |
Green cabbage, shredded |
| 1 |
|
Tart green apple, minced |
| 1 |
c |
Corn kernels |
| 1 |
lg |
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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