A vegan-friendly slaw from an eco-friendly chef
If picnic season makes you think of carb-loaded baguettes and sinfully fatty cheeses, it's probably good to find some healthy--but equally tasty--additions to your wicker basket. We're super-excited about the purple slaw from Bryant Terry's soulful new cookbook, The Inspired Vegan. The chef and food activist's clever version uses silken tofu to make a light, vegan-friendly dressing for his apple, cabbage and raw-beet slaw. The resulting slaw is fresh and striking and promises to be a welcome addition to your checkered blanket.