Ingredients Jump to Instructions ↓

  1. 2 cups 474ml Granny Smith apples - peeled, cored, And diced

  2. 3 tablespoons 45ml Rice wine vinegar - divided

  3. 1/2 cup 118ml Mori-Nu silken style tofu - firm or extra firm

  4. 1 cup 237ml Soy milk

  5. 1 tablespoon 15ml Lemon juice

  6. 1 tablespoon 15ml Dijon mustard

  7. 1 tablespoon 15ml Sucanat

  8. 1/2 teaspoon 2 1/2ml Salt

  9. 1/8 teaspoon 0.6ml Ground ginger

  10. 3 cups 711ml Shredded cabbage

  11. 3 cups 711ml Shredded red cabbage

  12. 1 cup 110g / 3.9oz Shredded carrot

  13. 3/4 cup 82g / 2.9oz Diced celery - diced

  14. 1/2 cup 31g / 1.1oz Thinly-sliced green onion

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a medium glass bowl, place the diced apple, sprinkle with 1 tablespoon rice wine vinegar, toss well to thoroughly coat the apples with the vinegar to prevent discoloration, and set aside. In a blender or food processor, place the remaining rice wine vinegar and tofu, and blend for 30 seconds. Add the soy milk, lemon juice, mustard, Sucanat, salt, and ginger, and blend for 1 minute or until smooth and creamy. Pour the mixture over the apples and toss gently. Cover the apple mixture and chill for 30 minutes to allow the flavors to blend. In a large bowl, place the remaining ingredients, pour the apple mixture over the top, and toss gently to combine. Allow to chill briefly or serve immediately. This recipe yields 1 1/2 quarts.


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