BLEU CREAM RADISH SLAW
Daiya Blue Cheeze Dressing mixed with Tofutti Better Than Sour Cream. Tossed with cabbage, radish and seasoning! Easy, simple, exciting!
Serves 6 sides
4 rounded c. shredded green cabbage
1/2 lb. red radishes, scrubbed, cut into quarters, then pulsed in food processor into tiny pieces without turning to water
1/4 t. celery seed
1 t. onion powder
1/2-1 t. smoked paprika
1 T. granulated sugar
1 t. malic acid, used to insert sour absent liquid from vinegar or lemon
1 c. SOUR BLEU CREAM SAUCE
salt and pepper to taste
1- Combine all ingredients in mixing bowl. Toss to coat.
2- Adjust for seasoning, cover and refrigerate till ready to use.
Notes: Use the same day you make it.
If you have leftover and it becomes watery, as coleslaws do, here’s a tip.
• Sprinkle with a couple Tablespoons plain Panko crumbs, toss to distribute evenly. Let set in refrigerator till ready to use. It works great. No one will know – unless you tell them.
SOUR BLEU CREAM SAUCE: Makes 2 cups
8.5 oz. bottle DAIYA BLUE CHEEZE DRESSING
12 oz. container TOFUTTI BETTER THAN SOUR SCREAM
2 T. fresh chopped chives or scallion
salt to taste
1- In mixing bowl combine all sauce ingredients, stirring till thoroughly incorporated.
2– Transfer to serving bowl and serve immediately with your choice of chips and/or cut veggies or cover and chill for service later.
3- Or add to cooked veggies and stir till melted. Top chilled over baked potato. Or add to mashed potato.
4- Or use as a dressing for your favorite coleslaw. I also serve it with cooked vegan salmon.