Title: TOMATOES STUFFED WITH CORN SLAW
Categories: Side dish, Vegetables, Low-fat
Yield: 8 servings
8 lg Tomatoes
1/4 c Cider vinegar
2 tb Balsamic vinegar
2 tb Sugar
3 tb Tofu mayonnaise
1/2 ts Celery seeds
1/2 ts Dry mustard
1/4 ts White pepper
4 c Green cabbage, shredded
1 ea Tart green apple, minced
1 c Corn kernels
1 lg Green bell pepper, minced
1/4 c Red onion, minced
Salt, to taste
Slice tops of tomatoes & scoop out their insides.
Reserve for another use. Set tomatoes on a platter.
In a large bowl, toss together the remaining
ingredients. Spoon into the tomatoes, serve or wrap &
store in the refrigerator overnight to allow the
flavours to develop. Any leftover slaw will keep
refrigerated in a covered container, for 2 days.
