Makes 6 servings Start to Finish: 40 minutes
½ large head purple cabbage, cored and thinly sliced (about 8 cups)
1 cup peeled and coarsely grated raw beet (from 1 small beet)
¼ cup finely chopped flat-leaf parsley
¼ cup silken tofu
½ garlic clove, minced
2 tablespoons fresh lemon juice
2 tablespoons apple-cider vinegar
1 teaspoon Dijon mustard
½ teaspoon agave nectar
2 tablespoons extra-virgin olive oil
Freshly ground white pepper
½ cup chopped toasted pecans
3 Granny Smith apples, cored and thinly sliced lengthwise
1. In a medium bowl, combine the cabbage with the grated beet. Set aside.
2. In a blender, combine 2 tablespoons of the parsley with the tofu, garlic, lemon juice, vinegar, mustard, agave and ½ teaspoon salt. Blend while slowly adding the olive oil. Season with salt and pepper.
3. Pour just enough dressing over the cabbage and beets to moisten, reserving the remaining dressing. With clean hands, massage the contents of the bowl until the cabbage is wilted, about 3 minutes. Stir in the pecans.
4. To serve, place an apple slice in the center of each of 6 serving plates. Top each apple slice with slaw and repeat the layering process with an additional apple slice and slaw to finish. Drizzle the remaining dressing over the salads and garnish with the remaining 2 tablespoons of parsley. Season with salt and pepper and serve immediately.