Tomatoes stuffed with corn slaw
Yield: 8 Servings
Ingredients:
- 8 lg Tomatoes
- 1/4 c Cider vinegar
- 2 tb Balsamic vinegar
- 2 tb Sugar
- 3 tb Tofu mayonnaise
- 1/2 ts Celery seeds
- 1/2 ts Dry mustard
- 1/4 ts White pepper
- 4 c Green cabbage shredded
- 1 ea Tart green apple minced
- 1 c Corn kernels
- 1 lg Green bell pepper minced
- 1/4 c Red onion
Instructions:
minced 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.
