Col Slaw with Poppy Seed Dressing

Jun 18, 2017 | by Lisa Reynoso

Col Slaw is delicious, but it’s not really healthy. Mayo is loaded with oil, and even the vegan ones aren’t that great. But this col slaw dressing is about as healthy as they come. Low in sugar, and versatile, too! Use the leftovers on your next salad. It will keep up to a week in the fridge.

8 ounces medium-firm tofu OR (2/3 of a box) firm or extra-firm SILKEN tofu, crumbled*
2 tablespoons maple syrup
6 tablespoons non-dairy milk
3 tablespoons lemon juice**
1 to 1 1/2 tablespoons poppy seeds
1 1/2 tablespoons chopped onion
1 scant teaspoon salt
Col Slaw Mix

Blend all ingredients except the slaw until smooth. Mix dressing into slaw and serve.

Chef’s note: You may not need all the dressing for a batch of col slaw, but it will store for a about a week in the fridge and can be used on other salads too.

* For soy-free, omit tofu and instead use 1 cup rinsed and drained cooked or canned white kidney beans or Great Northern beans
** May use cider vinegar, if you prefer

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Lisa Reynoso

Lisa Reynoso is a stay-at-home wife and mother to three children. She spends most of her time homeschooling, cooking, and cleaning. She has embraced the challenge of cooking plant-based and gluten-free, and enjoys trying new recipes. She is a trained Associate Director for the Nedley Depression/Anxiety Recovery Program.