(Slaw) Dressing with a Kick

BY : PUBLISHED : May 11th, 2014 UPDATED: August 17th, 2021

This dressing/sauce is a combination of creamy silken tofu (12 oz for $1.50 on sale at my local generic supermarket) and some cayenne, basically.

It’s “designed” to be used in a coleslaw recipe, but I’ve used it on salads, too.  Could work as a sandwich spread, also, I suppose!

Depending on the size of your blender/processor, or the size of your party, you may want to consider scaling this recipe up.  I usually triple the amounts here, when making a large bowl of slaw to take to a summer cookout (since there are 3+ quarter-cup servings in those typical 12 oz tofu packages I get).  If there’s some left over, find some creative ways to make use of it! (See above…)

(Slaw) Dressing with a Kick

Matthew Smith
Not only is this dressing great for slaw, it works as a sandwich spread or salad dressing.
5 from 1 vote
Prep Time 5 mins
Cook Time 1 min
Total Time 6 mins
Course Dips and Sauces
Cuisine American
Servings 4 servings
Calories 80 kcal
METHOD Blender
DIET Vegan

Ingredients
  

  • 1/4 cup of silken tofu
  • 1/2 teaspoon of Dijon mustard
  • 2 Tablespoons of red wine vinegar
  • 1 teaspoon of agave nectar or cane sugar
  • 1 teaspoon of (sea) salt
  • 1/4 teaspoon of cayenne
  • 2 Tablespoons of extra-virgin olive oil (or some other vegetable oil, if you want/must)

Instructions
 

  • Put all the ingredients except for the olive oil in an upright blender and start blending. Once you've started blending, slowly add the oil. Ideally, it's being poured into the blender in the thinnest stream from your measuring device as possible.
  • When it's fully incorporated, you're done! Dress away!

Nutrition

Calories: 80kcalCarbohydrates: 2gProtein: 1gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 590mgPotassium: 33mgFiber: 1gSugar: 2gVitamin A: 52IUVitamin C: 1mgCalcium: 6mgIron: 1mg
Keyword agave nectar, cayenne, coleslaw dressing, coleslaw sauce, dijon mustard, dressing, gluten free, plant-based, silken tofu, spicy, tangy
Tried this recipe?Please tag us at @PlantBasedonaBudget! 🙂

About Matthew Smith

A former math teacher, Matt is now cooking up food in a vegan restaurant in Berkeley, CA. More than 5 years into his vegan journey, he loves sharing tasty, compassionate, and healthful food with friends and family--and strangers, too, sometimes!

View all posts by Matthew Smith