Crushing It Curry Carrot Salad (Vegan, GF)
5 Cups Whole Carrots (shredded in food processor)
½ Cup Green Onions, thinly sliced
1 Cup Celery, thinly sliced
1 Cup Goji Berries (soak for 10 minutes and drain before adding)
1 Tsp Mineral Salt
½ Tbsp Curry Powder
1 tsp Cayenne Powder (optional)
1 Cup Fresh Vegan Mayo (recipe below)
Mix all ingredients together allow flavors to meld for 1 hour in the fridge.
Store for up to one week! This salad gets better as it sits.
1 Cup Soaked Almonds or Macadamia Nuts (¾ Cup before soaking)
¾ Cup Water
1 clove garlic
½ Tsp Mineral Salt
3 Tbsp Lemon Juice OR 1.5 Tbs Apple Cider Vinegar
½ Tsp Italian Seasoning
3 Tbsp Honey or Maple Syrup OR 3 large dates
½ Cup Extra Virgin Olive Oil or Avocado Oil
½ Cup Irish Moss Paste (or another ½ cup oil)
Place all ingredients except the oil in a blender.
Blend until creamy. Put blender on low speed and slowly drizzle in oil through hole in blender lid. Add until mixture becomes thick.
Lasts in glass jar in fridge for up to 2 weeks.
*Optional: Peel almonds for a whiter mayonnaise.