Melon and Banana Slaw

• 1 cup silken soft tofu
• 1 ripe banana, peeled
• 2 tsp. grated lime zest
• 3 Tbs. fresh lime juice
• 2 Tbs. honey or brown rice syrup
• 1 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 4 cups thinly sliced melon of any variety
• 2 cups finely shredded green cabbage leaves

1. Put tofu, banana, lime zest, lime juice, honey, salt and pepper in a blender or food processor, and process until smooth, for about 30 seconds.
2. Refrigerate until chilled.
3. Slice melons by carefully cutting off rinds, leaving melons whole.
4. Cut 1/4-inch-thick slices from one side until nearly at seed cavity.
5. Repeat with remaining 3 sides.
6. Stack, cut slices into 1/4-x3-inch pieces and measure in cup.
7. Put strips in a bowl.
8. Remove very green leaves from outer layers of cabbage, and cut off any thick ribs and tough stem ends.
9. Stack 3 or 4 leaves, and roll into a cigar shape.
10. Using a very sharp knife, slice cabbage into very thin shreds, and add to bowl with melon.
11. Dress salad with chilled yogurt-banana-lime dressing, gently stirring it in to avoid breaking melon, and serve.

silken, banana, lime zest, lime juice, honey, salt, freshly ground black pepper, cabbage

Taken from www.vegetariantimes.com/recipe/melon-and-banana-slaw/ (may not work)