Title: Tomatoes Stuffed with Corn Slaw
Categories: Diabetic Side Lowfat Salad Vegetable
Yield: 8 Servings

8	lg	Tomatoes
1/4	c	Cider vinegar
2	tb	Balsamic vinegar
2	tb	Sugar
3	tb	Tofu mayonnaise
1/2	ts	Celery seeds
1/2	ts	Dry mustard
1/4	ts	White pepper
4	c	Green cabbage, shredded
1		Tart green apple, minced
1	c	Corn kernels
1	lg	Green bell pepper, minced
1/4	c	Red onion, minced
		Salt, to taste

Slice tops of tomatoes & scoop out their insides. Reserve for another use. Set tomatoes on a platter.

In a large bowl, toss together the remaining ingredients. Spoon into the tomatoes, serve or wrap & store in the refrigerator overnight to allow the flavours to develop. Any leftover slaw will keep refrigerated in a covered container, for 2 days.

"Vegetarian Times" August, 1994

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