PP or PS Broccoli Slaw

Chef: Terri Edwards, EatPlant-Based.com

Makes: 4 salad servings, 1 qt mayo

Prep Time: 20 min

INGREDIENTS

Low-fat Mayo (Make this first)

• 1 block tofu, firm or silken (both work well)

• 1 T Dijon mustard

• 1 T sweetener, sugar, Sucanat, turbinado, etc.

• 1 T red wine vinegar, or lemon juice

• ¼ t salt

Broccoli Salad

• 3 c broccoli florets cut into bite sizes

• 2 c shredded broccoli salad (I buy the pre-packaged in a bag)

• ½ c purple onion, diced

• ½ c raisins

• ¼ c dried “Oil Free” cranberries

• 1 t sesame seeds (PS only)

• 1/3 c low-fat mayo, recipe below

• ¼ c seasoned rice vinegar

• 1 T sweetener, (turbinado or Sucanat work great)

• ½ t salt, or to taste

• ¼ t black pepper

DIRECTIONS

Low-fat Mayo

1. Remove water and drain tofu. I do this by setting it on paper towels, then squeezing out extra water.

2. Place the tofu into a blender. Add the rest of the ingredients and puree until smooth and creamy.

Broccoli Salad

1. Cut broccoli florets and stems into bite-size pieces.

2. Dice onions.

3. Transfer to a large bowl and add shredded broccoli slaw, raisins, dried cranberries and sesame seeds (if PS).

4. In a small bowl, mix together low-fat mayo (recipe above), vinegar, sugar, salt, and black pepper.

5. Whisk well.

6. Pour over the broccoli and other ingredients and mix thoroughly.

7. Let stand for about 30 minutes before serving to allow flavors to blend.

TIPS

1. Pre shredded broccoli slaw bags usually include broccoli stalks, carrots, and purple cabbage.

2. Make sure to use oil-free cranberries

3. Make 30 minutes ahead of time giving ingredients time to marinate.

4. If you need soy-free mayo, try a commercial Soy & Oil-Free Vegan Mayo.

TERRI EDWARDS is a Licensed Food for Life Instructor and Educator. Connect with Terri at her blog eatplant-based.com for her latest recipes and plant-based living tips. Follow her on FaceBook., Pinterest, Twitter, Instagram, and YouTube.