1/2 cup soft or silken tofu (I used soft)
1/3 cup lime juice (or juice of 1 lime)
1 Tablespoon Dijon mustard
1 Tablespoon maple syrup or sweetener of choice
2 teaspoons dried onion flakes
2 teaspoons caraway seed
1/4 - 1/2 cup of water, depending on thickness desired
4 cups shredded Napa cabbage
2 cups shredded beets
1 cup shredded carrots
1 cup minced parsley
To blanch, boil the beets for 8-10 minutes, just until the outer 1/8 inch can be easily pierced with a knife. Allow to cool in the water for 5 minutes, drain and run them under cold water. The peels should rub off with your hand. If not, then peel with a peeler and then shred.
Mince the parsley. Place everything in a mixing bowl.
To your health and happiness,
Beans and Rice