Tomatoes stuffed with corn slaw
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | larges | Tomatoes |
| ¼ | cup | Cider vinegar |
| 2 | tablespoons | Balsamic vinegar |
| 2 | tablespoons | Sugar |
| 3 | tablespoons | Tofu mayonnaise |
| ½ | teaspoon | Celery seeds |
| ½ | teaspoon | Dry mustard |
| ¼ | teaspoon | White pepper |
| 4 | cups | Green cabbage, shredded |
| 1 | each | Tart green apple, minced |
| 1 | cup | Corn kernels |
| 1 | large | Green bell pepper, minced |
| ¼ | cup | Red onion, minced |
| Salt, to taste | ||
Directions
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.
"Vegetarian Times" August, 1994 Submitted By MARK SATTERLY On 07-27-95
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