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.
Raw Carrot and Celery Salad
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Ingredients
- 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
Instructions
- 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.
Recipe Notes
Nutrition Facts
Raw Carrot and Celery Salad
Amount Per Serving
Calories 157
Calories from Fat 99
% Daily Value*
Total Fat 11g
17%
Saturated Fat 2g
10%
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Sodium 257mg
11%
Total Carbohydrates 14g
5%
Dietary Fiber 3g
12%
Protein 4g
8%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING: 157 cal, 11g fat (6g mono, 2g poly, 2g sat), 0mg chol, 4g protein, 14g carb, 3g fiber, 257mg sodium
