Tomatoes Stuffed with Corn Slaw
Yield
8 servingsPrep
15 minCook
?Ready
15 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | large | tomatoes |
|
| ¼ | cup | apple cider vinegar |
|
| 2 | tablespoons | balsamic vinegar |
|
| 2 | tablespoons | sugar |
|
| 3 | tablespoons |
mayonnaise
tofu |
|
| ½ | teaspoon | celery seeds |
|
| ½ | teaspoon | dry mustard |
|
| ¼ | teaspoon | white pepper |
|
| 4 | cups |
cabbage
shredded |
|
| 1 | each |
apples
green, tart, minced |
|
| 1 | cup | corn |
|
| 1 | large |
green bell peppers
minced |
|
| ¼ | cup |
red onion
minced |
|
| 1 | x |
salt
to taste |
*
|
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
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.
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