Chinese Chili Crisp Slaw

Ingredients:

1/2 cup Tofutti Better Than Sour Cream

1 tablespoon Chinese hot chili crisp or hot chili oil

2 teaspoons rice wine vinegar

1 teaspoon agave nectar

1 teaspoon sesame oil

1/2 teaspoon grated ginger

1/4 teaspoon soy sauce

1 large clove garlic, minced

Pinch sea salt or to taste

3/4 cup thinly sliced green onions

3/4 cup finely diced carrot

3/4 cup blanched snow peas, halved (blanch 30 seconds in simmering water, drain, shock with cold water, drain again, and blot dry in paper towel)

4 cups shredded cabbage or slaw mix

Optional garnish: lightly salted and roasted peanuts, whole or chopped

Directions:

In medium-large bowl, whisk together Tofutti Better Than Sour Cream, hot chili oil, rice vinegar, agave nectar, sesame oil, ginger, soy sauce, garlic, and pinch sea salt.

Fold in remaining ingredients, except garnish, until completely combined. Adjust seasoning if desired.

Let flavors marry for one hour, chilled or at room temperature, before serving. Garnish with peanuts and serve.

*Created exclusively for Tofutti Brands, Inc. by Betsy DiJulio of The Blooming Platter.