Silken tofu makes the perfect salad dressing base with its plant-based fat and protein content. Pour this slightly tangy and very creamy dressing over top of apples, carrots, and cabbage to create a crunchy yet creamy delicious salad!
Prep time: 15 minutes
Cooking time: none
1/2 cup organic silken tofu
2 Tbsp organic apple cider vinegar
1 Tbsp maple syrup
2 tsp brown mustard
1/4 tsp salt (optional)
1/4 tsp ground black pepper (optional)
2 cups shredded or sliced cabbage matchsticks (finely julienned)
1 cup finely julienned carrots
1 cup finely julienned organic granny smith, pink lady, or apple of your choice
1/2 cup slivered almonds or pumpkin seeds
2 green onions, sliced, including white and green portions
Make the dressing: Add all of the dressing ingredients to a food processor or blender. Blend until smooth and creamy.
Taste and adjust ingredients as needed (more salt, apple cider vinegar, or mustard).
Add the cabbage, carrots, and apples to a large bowl.
Pour the dressing over top and stir well.
Stir in the almonds or pumpkin seeds and green onion.
Place in the refrigerator, covered, for 1–2 hours or overnight. It gets better as it sits! It will stay good in the refrigerator for 5–7 days.
For the apples, use any type that you prefer, or even a combination of sweet and tart. Green or red both work well.
Instead of carrots and cabbage, try radish, cucumber, shaved Brussel sprouts or other crunchy veggies.
In place of brown mustard, use Dijon.
Add more nutrition and deliciousness
Add chopped herbs like parsley, dill, or chives.
Add edamame for a bit more plant-based protein.
Sprinkle hemp seeds on top for plant-based protein, calcium, and iron.