Tofu Coleslaw

Cooking Light
Firm tofu forms the creamy base of the coleslaw dressing.
8 servings (serving size: 1/2 cup)

Ingredients

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4 cups thinly sliced green cabbage
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

Preparation

Combine cabbage, carrot, and celery in a large bowl.

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.

Created date

May 2004

Nutritional Information

Calories 42
Caloriesfromfat 19 %
Fat 0.9 g
Satfat 0.1 g
Monofat 0.2 g
Polyfat 0.5 g
Protein 2.4 g
Carbohydrate 6.6 g
Fiber 1.5 g
Cholesterol 0.0 mg
Iron 0.6 mg
Sodium 275 mg
Calcium 38 mg