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This Slaw Dressing is made of creamy silken tofu combined with cayenne to give it a kick! We guarantee that it’ll instantly brighten your coleslaw or any salad or dish you serve it with. It’s creamy, slightly tangy, with a touch of sweetness and spiciness that is undeniably delicious! This vegan version is mayo-free, gluten-free, and done in just 6 minutes.
The Best Homemade Slaw Dressing
Compared to buying ready-made ones, homemade dressings are always better tasting and are healthier. This is because you control both the quality and quantity of ingredients you are using. You can make the Slaw dressing as tangy, sweet, or spicy as you want it to be. You are also assured that it is preservative and additive-free. It is undoubtedly a healthier way to make a salad. Plus, this quick and easy recipe uses budget-friendly ingredients that are easy to find. You can even make this ahead of time and keep it in the fridge so you can enjoy it whenever you want. Though it is “designed” to be used in a Coleslaw recipe, you can also use it with any other salad you like.
Ingredients Used to Make this Slaw Dressing
- Silken tofu – Also called Japanese-style tofu. It is used as the base for this smooth and creamy dressing. This type of tofu contains more moisture than the others, so it is ideal for this dressing recipe. Learn more about it and other types of tofu here!
- Dijon mustard – Aside from adding a beautiful amber color, it also has a distinct and robust taste that gives the dressing depth of flavor.
- Red wine vinegar – Has a more potent flavor than regular vinegar but with hints of floral sweetness.
- Agave nectar – You can also use cane sugar or maple syrup. It balances the sharpness of the dijon mustard and vinegar.
- Cayenne – Giving the dressing a little kick will make your dressing more exciting. Adjust the heat level according to your preference.
- Extra-virgin olive oil – Helps achieve the desired dressing consistency.
- Salt – to taste.
How to make the Slaw Dressing with a Kick
Making this dressing from scratch cannot be easier!
- Using a blender or food processor, combine all ingredients except for the olive oil.
- While blending, slowly add the oil until it becomes smooth and creamy.
That’s it! You now have a nutritious homemade dressing on your hands.
Add-ons and Variations
- You can add minced garlic or ginger for that extra punch of flavors.
- You can also give the dressing more taste by adding sesame oil or seeds.
- If you like to liven up your dressing, you can mix it with simple herbs like basil, cilantro, thyme, dill, oregano, mint, rosemary, or sage. You can also use spices like black pepper, mustard seed, fennel, cumin, and paprika. Learn how to properly store herbs here!
Tips when Making Slaw Dressing
- When adding the olive oil to the dressing mixture, pour in the thinnest stream possible so you can properly guage if you’ve had enough. Too much will ruin the consistency of the dressing.
- Â Add a label for your homemade salad dressing that includes the date it was made. This way, everyone in your house knows until when it is good to use.
- Always taste your dressing before adding more salt or other seasonings. It is best to try it with a piece of lettuce or cabbage leaf to have an idea of how to balance the flavors better.
- Always shake your dressing before adding it to your salad once it has been stored. This is to ensure that the flavor redistributes and the texture becomes smoother.
Frequently Asked Questions
- Why is my dressing watery? It can be because you added too much vinegar and too little oil. To fix this, just gently add more oil until you reach the right consistency.
- What should I do if it is too sour? You can fix that by adding more olive oil and sweetener until you get the perfect blend you are looking for.
- Why is my dressing too salty? Before deciding that you have put too much salt into the dressing, mix it with some salad veggies first. The saltiness decreases when tossed with greens and other vegetables, especially the sweet ones.
Other Ways to Enjoy Slaw Dressing
- Â This dressing is flavorful enough to use as a sandwich spread! Stack it up with some fresh veggies, and you have a great slaw veggie sandwich to enjoy.
- You can also use it as a low-fat alternative to creamy dressings like Ceasar, ranch, and plant-based yogurt. It is equally creamy and delicious.
- Drizzle it over your fried or grilled entrees like Broccoli and Onion Pakora, BBQ Tempeh, and BBQ Cauliflower Wings to add more flavor!
- Use it as a dip next time you make some Crispy Fried Tofu Wontons, Quinoa Tater Tots, or Baked Zucchini Fries.
Storing tips
Use bottle containers or jars to store your slaw dressing. Keep the slaw dressing in the fridge for up to 2 weeks. Although you can freeze the dressing, we do not suggest doing so. Freezing it up may change the texture and taste.
If you used the dressing over a salad and left it a room temperature, it may go bad within 2 hours. Place it in the fridge so you can keep the freshness of both the veggies and the dressing.
 More Yummy Homemade Salad Dressings for you to try:
- Lemon Dressing – Every salad will be a hit with this simple lemon dressing, bursting with flavors thanks to a dash of tartness and zesty flavor.
- Basil Salad Dressing – This quick and easy basil salad dressing elevates the flavor of your salad. You can get as creative as you want by combining your favorite nuts, pesto, and avocado. The possibilities are infinite.
- Japanese Carrot-Ginger Salad Dressing – Salad dressing with a Japanese influence that transforms your dish of veggies into something both attractive and delicious. We just need a few basic ingredients to make this, so it’s extremely simple to make. It goes well with any grilled dish or soup.
Photos by Alfonso Revilla
Slaw Dressing - with a Kick!
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 salt
- 1/4 teaspoon of cayenne
- 2 tablespoons of extra-virgin olive oil
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 tablespoons as possible. Blend until smooth.
Notes
- When adding the olive oil to the dressing mixture, pour in the thinnest stream possible so you can properly guage if you’ve had enough. Too much will ruin the consistency of the dressing.
- Â Add a label for your homemade salad dressing that includes the date it was made. This way, everyone in your house knows until when it is good to use.
- Always taste your dressing before adding more salt or other seasonings. It is best to try it with a piece of lettuce or cabbage leaf to have an idea of how to balance the flavors better.
- Always shake your dressing before adding it to your salad once it has been stored. This is to ensure that the flavor redistributes and the texture becomes smoother.
Nutrition
Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
Hi! I’d like to make this to use in your slaw recipe and the slaw asks for “1 serving Slaw Dressing with a Kick” but this recipe only lists a serving is .75c… is it correct to assume that this whole recipe (3/4c dressing) would be used in the slaw? Naturally, I’d be following your tip of “Before you dump ALL the dressing into the bowls, try reserving some….” but as a general starting point is it the .75c/entire recipe to pull from?
I hope I phrased that clearly, it makes sense in my head! I love your recipes and whole vibe, you’re a great resource!!
Kris
Hi Kris! You are correct! You’ll just need one serving of this slaw dressing (which is ¾ cup) for the Vegan Coleslaw recipe. Hope that helps!