Fruit coleslaw

Yield: 6 servings

Measure Ingredient
¼ cup Soft tofu
3 tablespoons Pineapple juice
2 teaspoons Sugar
⅓ cup Shredded cabbage
14 ounces Canned crushed pineapple
⅓ cup Raisins
¼ cup Dried apricots
1 cup Diced red apples
¼ cup Grated carrots

6 SERVINGS VEGAN

This simple-to-make fruit salad from Franklin Quest Institute of Fitness in Utah, is a refreshing alternative to traditional coleslaw. (Adapted from Franklin Quest's book, Feast & Be Fit [Franklin Quest Company, 1996].) In food processor or blender, process tofu and pineapple juice until smooth. In medium bowl, combine remaining ingredients. Add tofu mixture and toss to mix. Cover and refrigerate until thoroughly chilled.

PER SERVING: 102 CAL.;2G PROT.; 1G TOTAL FAT. (0 SAT. FAT); 25G CARB.; 0 CHOL.; 5MG SOD.; 2G FIBER.

Converted by MC_Buster.

Recipe by: Vegetarian Times Magazine, January 1998, page 57 Converted by MM_Buster v2.0l.

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