|
Title: Cauliflower Slaw with Creamy Dill Dressing Categories: Salads, Tofu, Vegan, Vegetarian Yield: 4 Servings 1 Head cauliflower; about 2 -lbs 1 lg Red bell pepper; roasted, -peeled - seeded - finely -diced 1/2 c Red onion; minced 1/2 c Creamy Dill Dressing; (see -recipe) - to 2/3 cup Salt and pepper; to taste Fresh lemon juice; optional cut the cauliflower into small florets. Steam the florets until they are still firm and crunchy, but lose the raw taste: about 3-4 minutes. Run under cool water to stop cooking, then drain. Chop the florets coarsely. Add the other vegetables and enough of the Creamy Dill Dressing to coat. Per serving: 36 Calories; 1g Fat (24% calories from fat); 2g Protein; 5g Carbohydrate; 0mg Cholesterol; 198mg Sodium Food Exchanges: 1 Vegetable Recipe by: The New Soy Cookbook, Lorna Sass Posted to EAT-LF Digest by "Ellen C." converted by MM_Buster v2.0l. |