Granny's Apple Slaw

Recipe Ingredients

2 cups	474ml	Granny Smith apples - peeled, cored,
		And diced
3 tablespoons	45ml	Rice wine vinegar - divided
1/2 cup	118ml	Mori-Nu silken style tofu - firm or extra firm
1 cup	237ml	Soy milk
		= (or rice milk or other non-dairy milk)
1 tablespoon	15ml	Lemon juice
1 tablespoon	15ml	Dijon mustard
1 tablespoon	15ml	Sucanat
1/2 teaspoon	2.5ml	Salt
1/8 teaspoon	0.6ml	Ground ginger
3 cups	711ml	Shredded cabbage
3 cups	711ml	Shredded red cabbage
1 cup	110g / 3.9oz	Shredded carrot
3/4 cup	82g / 2.9oz	Diced celery - diced
1/2 cup	31g / 1.1oz	Thinly-sliced green onion

Recipe Instructions

In a medium glass bowl, place the diced apple, sprinkle with 1 tablespoon rice wine vinegar, toss well to thoroughly coat the apples with the vinegar to prevent discoloration, and set aside.

In a blender or food processor, place the remaining rice wine vinegar and tofu, and blend for 30 seconds. Add the soy milk, lemon juice, mustard, Sucanat, salt, and ginger, and blend for 1 minute or until smooth and creamy. Pour the mixture over the apples and toss gently. Cover the apple mixture and chill for 30 minutes to allow the flavors to blend.

In a large bowl, place the remaining ingredients, pour the apple mixture over the top, and toss gently to combine. Allow to chill briefly or serve immediately.

This recipe yields 1 1/2 quarts.

Source:
The Vegan Chef at http://www.veganchef.com

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