A Side of Slaw
by Missy Chase Lapine
Need a sneaky side dish for a backyard barbecue this weekend? Your family will gobble this one up, blissfully unaware that they’re munching on beans, bran, and tofu in their side of slaw.
Makes 6 servings
6 tablespoons White Bean Puree (see Make-Ahead Recipe #9)
Salt and freshly ground pepper, to taste
1 (16-ounce) bag pre-washed cole slaw mix
Optional extra boost: 2 tablespoons toasted slivered almonds; 2 green onions, chopped
In a large serving bowl, whisk together the White Bean Puree, mayonnaise, celery seed, oat bran, sugar, and salt and freshly ground pepper. Add the cole slaw mix and toss well. Garnish with the slivered almonds and green onions, if using. Serve chilled.
Make-Ahead Recipe #9: White Bean Puree
1 (15-ounce) can white beans* (Great Northern, navy, butter, or cannellini)
*If you are starting with dry beans, soak 1 cup for an hour, then cook according to instructions.
Makes about 1 cup of puree
Rinse and drain the beans and put them into the bowl of your food processor. Add 1 tablespoon of the water, then pulse several times to puree, stopping occasionally to scrape the contents to the bottom. The goal is a smooth, but not wet, puree, about the consistency of peanut butter. If necessary, use a little more water, one teaspoonful at a time, to smooth-out the puree until there are no flecks of whole beans visible.
This recipe makes about 1 cup of puree; double it if you want to store another cup. It will keep in the refrigerator for up to 3 days, or you can freeze 1⁄4-cup portions in sealed plastic bags or small plastic containers.
-
1
- 2
