Coleslaw
This coleslaw keeps everything people love about the original (crisp, tangy, creamy) but skips the heavy mayonnaise Instead, the dressing is made from silken tofu blended with garlic, mustard, and lemon juice, giving it a smooth, high-protein base without added fat.
I like using both green (savoy) and red cabbage for colour, plus a little grated carrot for sweetness and texture. You can make this in minutes and it works as a light meal on its own, a side for a burger, or a filling for a wrap or sandwich.
Oil can be added if you want a richer taste, but it’s completely optional and I rarely include it.
Ingredients
Half a medium green cabbage (finely chopped)
Half a medium red cabbage (finely chopped)
2 medium carrot (grated)
300 g silken tofu
2 clove garlic
1 tbsp Dijon mustard (or any mustard you like)
Juice of ½ lemon
Salt to taste
1 tsp olive oil (optional)
Instructions
Prepare the vegetables by finely chopping the cabbages and grating the carrot.
In a blender, combine silken tofu, garlic, mustard, lemon juice, and a small pinch of salt. Blend until smooth.
Taste the dressing and adjust seasoning. Add a touch of olive oil if you prefer a richer texture.
In a large bowl, combine all the vegetables. Pour over the tofu dressing and toss well to coat evenly.
Nutritional Information
Per serving (based on 2 total servings – without oil):
Calories: 213
Protein: 17 g
Carbs: 35 g
Fat: 4.5 g
