Delicious Living
  • 1 cup raw cashews
  • 1 teaspoon minced garlic
  • 1/2 teaspoon sea salt
  • 1/4-1/2 cup filtered water (as needed)
  • 3 cups carrot pulp (from about 1 pound of washed, peeled, juiced carrots)
  • 1 cup chopped celery
  • 1/4 cup chopped yellow onion
  • 3 tablespoons chopped fresh parsley
  • 1 tablespoon dulse flakes, or 1/2 teaspoon sea salt

Raw Carrot and Celery Salad

Ani Phyo | Delicious Living
  • Serves: 6 people
  • Calories per serving: 157

Carrot pulp creates the texture and color of flaked salmon salad.  If you don't have a juicer, visit your local juice bar and ask for carrot pulp.  Dulse, a sea vegetable packed with minerals, adds a hint of ocean to this salad.  Serve atop greens, use as a dip for crudités, spread inside a lettuce or tortilla wrap, or sandwich between slices of sprouted bread with tomato.

  1. Place cashews, garlic, and 1/2 teaspoon salt in a blender. Add water and blend until smooth, adding only enough to create a thick mayonnaise-like texture. Scoop into a large mixing bowl. Add all remaining ingredients and mix well. Will keep for 3 days, refrigerated.

PER SERVING: 157 cal, 11g fat (6g mono, 2g poly, 2g sat), 0mg chol, 4g protein, 14g carb, 3g fiber, 257mg sodium

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