Cauliflower Slaw with Creamy Dill Dressing

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Cauliflower Slaw with Creamy Dill Dressing

Creamy Dill Dressing

 

 

* Exported from MasterCook Mac *

 

Cauliflower Slaw with Creamy Dill Dressing

 

Recipe By : The New Soy Cookbook, Lorna Sass

Serving Size : 4 Preparation Time :0:00

Categories : Tofu Rave Reviews

Salads Vegan

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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1 head cauliflower -- about 2 lbs

1 large red bell pepper -- roasted

peeled - seeded - finely diced

1/2 cup red onion -- minced

1/2 cup Creamy Dill Dressing -- (see recipe)

- to 2/3 cup

salt and pepper -- to taste

fresh lemon juice -- optional

 

Cut the cauliflower into small florets. Steam the florets until they

are still firm and crunchy, but lose the raw taste: about 3-4

minutes. Run under cool water to stop cooking, then drain.

 

Chop the florets coarsely. Add the other vegetables and enough of the

Creamy Dill Dressing to coat.

 

> " Ellen C. " <ellen

 

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* Exported from MasterCook Mac *

 

Creamy Dill Dressing

 

Recipe By : The New Soy Cookbook, Lorna Sass

Serving Size : 1 Preparation Time :0:00

Categories : Salad Dressings Tofu

Vegan Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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8 ounces silken soft tofu

1 small garlic clove

1 cup tightly packed fresh dill

1/4 cup lemon juice -- freshly squeezed

3 tablespoons water -- **

1 tablespoon dijon mustard

1 teaspoon salt

 

* For best results, use the fresh (refrigerated) tofu, not aseptic-packed.

 

** Original was 3 tbsp olive oil, but water works to thin the dressing, too.

 

Drain the tofu in a fine-mesh strainer for 15 minutes.

 

Process all ingredients in the food processor until smooth. Use

immediately or refrigerate up to 5 days.

 

> " Ellen C. " <ellen

 

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Per serving: 208 Calories; 12g Fat (45% calories from fat); 20g

Protein; 12g Carbohydrate; 0mg Cholesterol; 2344mg Sodium

Food Exchanges: 2 1/2 Lean Meat; 1/2 Vegetable; 1 Fat

 

NOTES : This dressing is also tasty on steamed new potatoes and

shredded cabbage.

 

Nutr. Assoc. : 5290 0 3360 0 0 0 0

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