RED CABBAGE SLAW
with radish, carrot and red onion. Tossed with Tofu French Dressing, then topped with cashew crumbles!
Makes 6-8 cups slaw; makes 2-1/2 cups dressing
Make cashew crumbles:
Place 2 c. cashews into food processor. Process till evenly crumbly and crumbs begin to stick together a little. Transfer to jar. Use as desired for garnish with this salad. Clean processor with a paper towel to remove all crumb residue before making dressing.
Make the dressing:
12.3 oz. extra firm Silken-type tofu, rinsed
1-1/3 c. Wishbone Deluxe French Dressing
1/2 t. salt
1 t. garlic powder
1 t. ground fennel seed
2 t. dried tarragon
1/4 t. ground allspice
1/8 t. red cayenne pepper
2 T. extra virgin olive oil
Place tofu, broken into chunks, and French dressing in food processor. Process till smooth.
Add remaining ingredients, then process till very smooth. Set aside.
1/2 lg. red cabbage – remove outer leaves and core, then slice into thin shreds/sticks
1/2 sm. red onion, peeled, cut in half from end to end, then cut crosswise into very thin quarter rings
6-8 radishes, thinly sliced
1 carrot, peeled, then cut into very thin rounds
Combine cabbage, onion and carrot into large bowl. Toss to evenly distribute ingredients.
Pour as much dressing as you like over all and toss to coat.
Plate, then top with cashew crumbles as desired. Serve.
Notes: The Tofu French Dressing is not only delicious, but has a perfect, thick, creamy texture. Although I didn’t try it with a pasta or potato salad, I think it would work well there too.
The salmon colored French dressing is what we use here.