Bistro Kaz's Asian Free Style Coleslaw Recipe

• 6 ounce tofu (medium to hard)
• 7 Tbsp. toasted sesame seeds
• 2 Tbsp. sugar
• 1/2 c. rice vinegar
• 1/4 c. dark sesame oil
• 1/4 head red cabbage thinly sliced
• 1 x celery stalk thinly sliced
• 1 x carrot cut in thin strips
• 1/2 x Asian pear, apple or possibly mango cut thin strips
• 1 Tbsp. minced raisins
• 1 Tbsp. pine nuts toasted Salt to taste Freshly-grnd black pepper to taste

1. Dressing: Puree tofu, sesame seeds, sugar, vinegar and oil in blender till smooth.
2. Slaw: In large bowl, toss cabbage, celery, carrot, pear, raisins and pine nuts.
3. Add in dressing and mix well; season with salt and pepper to taste.
4. Refrigeratecoleslaw 30 min and serve.
5. This recipe yields 10 servings.

sesame seeds, sugar, rice vinegar, dark sesame oil, red cabbage, celery, carrot, asian pear, raisins, nuts

Taken from cookeatshare.com/recipes/bistro-kaz-s-asian-free-style-coleslaw-84958 (may not work)