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Cashew and Celery Salad

FaveDiets's picture
This recipe for "Egg" Salad from Dorothy Delaney may be the most unique healthy egg salad recipe around. Why? Because this egg salad recipe has no eggs in it at all! This deli salad is a raw vegan food twist on a classic dish.
  Cashews 1 1⁄4 Cup (20 tbs)
  Fermented barley water/Rejuvelac / water 1⁄2 Cup (8 tbs)
  Lemon juice 1 Tablespoon
  Turmeric 3⁄4 Teaspoon
  Garlic powder/1.5 garlic cloves To Taste
  Rock salt 3⁄4 Teaspoon (Himalyan)
  Celery stalks 2 , finely chopped
  Red pepper 3 Tablespoon, finely chopped
  Black pepper To Taste
  Paprika To Taste

Add the cashews, water, lemon juice, turmeric, garlic and salt into a high-speed blender or food processor. Blend very well until it's creamy with a few chunks, if you like!

Pour into a large bowl. Add chopped celery, red pepper, parsley, onion, carrots, pickles or other veggies of choice.

Mix everything together by hand. Pour into egg cups, use as a dip, or fill lettuce leaves or raw crackers Sprinkle with pepper and paprika. Chill.

Recipe Summary

Difficulty Level: 
Very Easy
Want to make a vegetarian egg salad? Then watch this video and learn to make an egg salad with the eggs. This yummy recipe is a definite winner when it comes to vegetarian side dishes. Easy and quick to make, this salad is bound to be loved by everyone.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 490 Calories from Fat 302

% Daily Value*

Total Fat 36 g55.4%

Saturated Fat 6.4 g32.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 620.5 mg25.9%

Total Carbohydrates 36 g11.9%

Dietary Fiber 4.6 g18.4%

Sugars 10.4 g

Protein 16 g31.4%

Vitamin A 23% Vitamin C 58.1%

Calcium 5.5% Iron 37%

*Based on a 2000 Calorie diet

Cashew And Celery Salad Recipe Video