(Slaw) Dressing with a Kick

  • Yield : 2/3 cups
  • Prep Time : 5m
  • Cook Time : 1m
  • Ready In : 6m

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…)


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


Step 1

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.

Step 2

When it's fully incorporated, you're done! Dress away!

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!

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