Coleslaw Dressing

I love coleslaw, and I mean looooooove. I have tried many times over the years to make my own, but I've never liked my creations.  Why I never just checked out some recipes, I don't know.  But, finally I did and in looking over the many different variations out there I could see that my flaw had always been omitting a slight bit of sweetener.  Voila - problem solved!

One of my favourite ways to enjoy slaw is in a wrap shell with warmed up bits of Gardein "chick'n" strips, or  just a bit of cut up a Gardein "chick'n" breast, or a grilled portabellow mushroom is really nice as well.

This is enough dressing for approximately 1 1/4 pounds shredded slaw, depending on how creamy you like it.


ingredients:

• 1/2 cup Veganaise (just shy of 1/2 cup, actually)
• 4 oz firm silken tofu (must be silken tofu, not regular tofu)
• 1 Tbsp dijon mustard
• 1 Tbsp agave nectar
• 2 Tbsp vegetable oil of your choice
• 1 -2 Tbsp vinegar (I use apple cider or white)
• several dashes sea salt
• 1 - 2 tsp celery salt

method:

Combine all ingredients except the celery seeds in a blender or Magic Bullet (or NutriBullet) and blend until smooth.

Pour dressing over the slaw, add the celery seeds, mix well.