Coleslaw is quick and easy to make… Even if you’re starting the dressing from scratch! It can be a side dish, or eaten as a snack. It’s great for picnics and tailgate parties.
But how do you make a vegan dressing? Start with a commercial Vegenaise? Not me! This is how I make vegan coleslaw dressing.
Here’s my setup.
Equipment
Blender
Ingredients
See recipe below.
Method
Put all of the ingredients except the olive oil in the blender.
Starting at a lower speed, blend everything together. As it gets creamier, increase the speed.
Blend on high for about 30 seconds, or until everything is creamy and smooth. It should look similar to this.
Take the center knob out of the blender cover.
With the blender running at a medium speed, slowly drizzle olive oil into the blender.
When all of the olive oil has been incorporated, stop the blender and scrape down the sides.
Blend on high for one minute, or until the mixture has expanded a bit in volume. The finished dressing should look similar to this.
Note: I apologize that the two blending pics are a bit blurry. I’m not quite used to taking pictures in the Vitamix yet.)
It should be thick and creamy.
If you don’t want to use it right away, you can store it in a glass container in the refrigerator for a day or two.
Makes about 2 cups.
To make the salad, prepare all of your vegetables in a big bowl. I’m using a bagged organic cabbage slaw mix, with the addition of grated carrots, chopped radishes and chopped red onion.
Add the dressing and mix well.
Notes
Silken tofu doesn’t work in this recipe. (If you’re unsure about types of tofu, read this article first.) Soft tofu has more body and less water than silken, but it is still creamy smooth when blended with oil.
The reason for drizzling in the olive oil is to help it emulsify better. The slower you go, the fluffier the end results.
The extra volume is created by the blender incorporating air into the mixture. Running the blender longer and/or at higher speed will incorporate more air.
Don’t over-dress your salad. The vinegar will start breaking down the vegetables and they will release some water. The volume will decrease and the salad will get wetter as time goes by.
This same recipe can be used to make (Miracle Whip Style) Vegenaise! Simply reduce the amount of vinegar to two tablespoons.
Conclusion
This is actually really easy to do, and tastes great. It will keep several days in the refrigerator. Any extra dressing can be used on any kind of salad you like.
Equipment Required
Ingredients8 oz tofu, soft (not silken!) 4 tablespoons apple cider vinegar 1 tablespoon Coconut Secret Coconut Nectar 1⁄2 teaspoon onion powder 1⁄4 teaspoon garlic powder 1⁄2 teaspoon Mrs Dash Table Blend 1⁄2 teaspoon mustard, ground 1⁄2 teaspoon sea salt pinch paprika 1⁄4 cup olive oil cabbage, sliced carrots, grated |
DirectionsPut all of the ingredients through paprika except the olive oil in the blender. Starting at a lower speed, blend everything together. As it gets creamier, increase the speed. Blend on high for about 30 seconds, or until everything is creamy and smooth. Take the center knob out of the blender cover. With the blender running at a medium speed, slowly drizzle olive oil into the blender. When all of the olive oil has been incorporated, stop the blender and scrape down the sides. Blend on high for one minute, or until the mixture has expanded a bit in volume. To make the salad, prepare all of your vegetables in a big bowl. Add the dressing and mix well. NotesAdd helpful notes here |
Images