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- Side One - Cut Out Below -
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Coleslaw with Lemon-Lime Creamy Dressing

  • Green cabbage - 1 lb.
  • Carrots - 3 medium
  • Red radishes - 5 - 6 medium
  • Daikon radish - 1 medium
  • Onion - 1 medium
  • Celery - 3 stalks with leaves

Note: all the amounts are approximate. This is a very flexible recipe. I use my blender to make coleslaw, which eliminates all the chopping. I wash all the veggies, peel if necessary, and crudely chop them into about 1 inch pieces. Then I put them in the blender, cover with water, and pulse at very high speed for just a few seconds. Then drain in a colander. The secret is draining the veggies very very well, even using a paper towel to squeeze them dry at the end of the draining. Put all veggies into a serving bowl, pour just enough dressing over them to lightly coat, and then chill before serving.

- Side Two- Cut Out Below -
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Lemon-Lime Creamy Dressing

  • 1/4 cup lemon juice (fresh is best but bottled works well, too)
  • 1/4 cup lime juice (again, fresh is best but bottled works OK, too)
  • 1/2 cup water
  • 1/4 lb. soft tofu (cut a one pound block into 4 pieces and use one)
  • 2-1/2 teaspoons Dijon or regular yellow mustard
  • 1 teaspoon maple syrup
  • ground black pepper - couple of turns or shakes
  • 2 cloves garlic, peeled
  • 1/2 teaspoon salt (optional)
  • 1/2 cup fresh cilantro leaves

Put all ingredients in your blender or food processor. Blend until smooth and a beautiful light green color. Makes about 1-1/2 cups of dressing.