Coleslaw
Nutrition
Calories: 83.92 kcalCarbohydrates: 7.94 gProtein: 6.46 gFat: 3.67 gSaturated Fat: 0.49 gSodium: 43.08 mgFiber: 0.51 gVitamin A: 1.66225 IUCalcium: 119.41 mgIron: 1.31 mg
Ingredients
- 1/2 head green cabbage
- 1/2 head red cabbage
- 2 large carrots peeled
- 1/2 cup water
- 1/3 cup low-fat silken tofu about 2-1/2 ounces
- 3 tbsp maple or natural cane sugar
- 3 tbsp granulated onion
- 2 shallots peeled (to equal about 2 tbsp chopped)
- 2 tbsp brown rice vinegar you may substitute white
- 2 tsp dijon mustard
- 1/8 tsp sea salt
- Ground black pepper to taste
- 1/4 tsp celery seed
Instructions
- Shred red and green cabbage. (You can use the shredding blade of a food processor; however, I find that cutting the cabbage in thin shreds with a sharp knife gives a better appearance--a method called "chiffonade.") Transfer to a large bowl.
- Shred carrots in a food processor or with a hand grater. Add to the bowl with the cabbage.
- Place water, tofu, sugar, granulated onion, shallots, vinegar, mustard, salt and black pepper in a food processor and process until smooth.
- Sprinkle celery seed over cabbage and carrots. Pour on dressing and toss vegetables to coat.
- Allow coleslaw to marinate for at least 20 minutes