Yields4 Servings
Ingredients
Dressing
½ cup organic silken tofu
2 tbsp organic apple cider vinegar
1 tbsp maple syrup or date paste, link in Chef’s Notes
2 tsp brown mustard
¼ tsp salt (optional)
¼ tsp ground black pepper (optional)
Slaw
2 cups red cabbageshredded or sliced into matchsticks (finely julienned)
1 cup carrotsshredded or sliced into matchsticks (finely julienned)
1 cup organic applesgranny smith, pink lady, or apple of your choice, cored and shredded or sliced into matchsticks (finely julienned)
½ cup slivered almondsor pumpkin seeds
2 green onionsliced, including the white and green portions
Directions
1Make the dressing: Add all of the dressing ingredients to a food processor or blender. Blend until smooth and creamy.
2Taste and adjust ingredients as needed (more salt, apple cider vinegar, or mustard).
3Add the cabbage, carrots, and apples to a large bowl.
4Pour the dressing over top and stir well.
5Stir in the almonds or pumpkin seeds and green onion.
6Place in the refrigerator, covered, for 1–2 hours or overnight. It gets better as it sits! It will stay good in the refrigerator for 5–7 days.
Chef’s Notes
Substitutions
For the apples, use any type that you prefer, or even a combination of sweet and tart. Green or red both work well.
Instead of carrots and cabbage, try radish, cucumber, shaved Brussel sprouts or other crunchy veggies.
In place of brown mustard, use Dijon.
Sugar-free
Use date paste instead of maple syrup. Add more nutrition and deliciousness Add chopped herbs like parsley, dill, or chives.
Add edamame for a bit more plant-based protein.
Sprinkle hemp seeds on top for plant-based protein, calcium, and iron.
Ingredients
Dressing
½ cup organic silken tofu
2 tbsp organic apple cider vinegar
1 tbsp maple syrup or date paste, link in Chef’s Notes
2 tsp brown mustard
¼ tsp salt (optional)
¼ tsp ground black pepper (optional)
Slaw
2 cups red cabbageshredded or sliced into matchsticks (finely julienned)
1 cup carrotsshredded or sliced into matchsticks (finely julienned)
1 cup organic applesgranny smith, pink lady, or apple of your choice, cored and shredded or sliced into matchsticks (finely julienned)
½ cup slivered almondsor pumpkin seeds
2 green onionsliced, including the white and green portions
Directions
1Make the dressing: Add all of the dressing ingredients to a food processor or blender. Blend until smooth and creamy.
2Taste and adjust ingredients as needed (more salt, apple cider vinegar, or mustard).
3Add the cabbage, carrots, and apples to a large bowl.
4Pour the dressing over top and stir well.
5Stir in the almonds or pumpkin seeds and green onion.
6Place in the refrigerator, covered, for 1–2 hours or overnight. It gets better as it sits! It will stay good in the refrigerator for 5–7 days.
