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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.
Ingredients
  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
Directions

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
Cuisine: 
American
Servings: 
2
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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