Tomatoes Stuffed with Corn Slaw Recipe
pstrongServes: 8/strong/p
h3Ingredients/h3
ul
li8 large tomatoes/li
li1/4 cup cider vinegar/li
li2 tbsp balsamic vinegar/li
li2 tbsp sugar/li
li3 tbsp tofu mayonnaise/li
li1/2 tsp celery seeds/li
li1/2 tsp dry mustardbr
li1/4 tsp white pepper/li
li4 cup green cabbage, shredded/li
li1 tart green apple, minced/li
li1 cup corn kernels/li
li1 large green bell pepper, minced/li
li1/4 cup red onion, minced/li
li1 salt, to taste/li
/ul
h3Preparation: /h3
ol
liSlice tops of tomatoes and scoop out their insides. Reserve for another use. Set tomatoes on a platter./li
liIn a large bowl, toss together the remaining ingredients. Spoon into the tomatoes, serve or wrap and store in the refrigerator overnight to allow the flavors to develop. Any leftover slaw will keep refrigerated in a covered container for two days./li
/ol
pciteSource: "Vegetarian Times" August, 1994/cite/p
pemRecipe reviewed by a href="http://www.informationaboutdiabetes.com/users/kimberly-tessmer"Dietitian Kimberly A. Tessmer, RD LD/a/em/p
p class="small-note"In the event that you find that this recipe is not appropriate for diabetics, please a href="http://www.informationaboutdiabetes.com/content/main/about-contact"contact us/a and we will review your suggestions./p
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