Tomatoes Stuffed With Corn Slawdiabetic, lowfat, salads, side dishes, vegetables 8 large tomatoes 1/4 cup cider vinegar 2 tablespoon balsamic vinegar 2 tablespoon sugar 3 tablespoon tofu mayonnaise 1/2 teaspoon celery seeds 1/2 teaspoon dry mustard 1/4 teaspoon white pepper 4 cup green cabbage, shredded 1 tart green apple, minced 1 cup corn kernels 1 large green bell pepper, minced 1/4 cup red onion, minced 1 salt, to taste 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 |
