Bleu Cream Radish Slaw

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.






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