Tomatoes Stuffed with Corn Slaw
Submitted by Lill
Ripe tomatoes hollowed out and stuffed with a crunchy corn and cabbage slaw dressed in balsamic vinegar and tofu mayo. Low-fat, no-cook, and ready in 15 minutes for your next summer cookout.
YIELD
8 servingsPREP
15 minCOOK
20 minREADY
15 minPicture this: a platter of big ripe tomatoes, each one hollowed out and heaped with a crunchy, tangy slaw that practically screams summer.
Shredded cabbage, sweet corn, tart green apple, bell pepper, and red onion get tossed in a zippy dressing made with apple cider vinegar, balsamic, and tofu mayo.
Celery seeds and dry mustard give the whole thing an old-school coleslaw backbone that’s completely addictive.
Make them right before serving for maximum crunch, or let them sit overnight so the flavors get cozy together.
Pro Tips
- Choose firm, large tomatoes. They need to hold their shape as little bowls. Beefsteaks or heirlooms work great.
- Save the tomato insides. Toss them into a quick pasta sauce or morning eggs. Nothing goes to waste.
- Let the slaw chill overnight for deeper flavor. The vinegar and sugar work their magic while you sleep.
Variations
- Swap regular mayo if you’re not going the tofu route.
- Add black beans for extra protein and a Southwestern feel.
- Toss in fresh cilantro and a hit of lime juice for a Mexican-inspired spin.
Ingredients
Directions
Slice tops of tomatoes and 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 and store in the refrigerator overnight to allow the flavours to develop.
Any leftover slaw will keep refrigerated in a covered container, for 2 days.
Comments
