Straightforward Coleslaw
- 1 small green cabbage head, cored,
- quartered, and sliced thinly
- 1 ⁄2 teaspoon Dijon mustard
- 1 ⁄4 cup silken tofu
- 2 tablespoons red wine vinegar
- 1 teaspoon agave nectar
- 1 teaspoon coarse sea salt
- 2 tablespoons extra-virgin olive oil
Instructions:
Once the vinaigrette is made for this one, you can pass it over to the kiddies to massage into the cabbage.
- Place the green cabbage in a large bowl.
- In a upright blender, combine the mustard, tofu, vinegar, agave nectar, and salt. While blending, slowly add the olive oil.
- Add the dressing to the green cabbage and massage until it shrinks down, about 3 to 4 minutes. Cover, and refrigerate for at least 1 hour and remove at least 15 minutes before serving.