I was always a fan of things like egg or tuna salads when I was younger. My mom used to make me curried egg salad sandwiches when I was a kid and they were my favorite. Every once in awhile I fancy me a salad like that. I’ve toyed around with a lot of the nut based “tuna” fish salads and while tasty I find that amount of nuts is a little hard on my digestion.
With this recipe I chose to use the pulp leftover from carrot juice as a substitute for hard-boiled eggs and made a cashew based dressing in place of mayonnaise. This would be great in a nori roll or served on bread or crackers. I ate it served with kale salad and quinoa. If I had any lacto-fermented cucumbers on hand I would have chopped some of those up and added those as well!
Curried Cashew Carrot Salad
1 cup Really Raw Cashews, soaked
pulp from 1.5 lbs. juiced carrots
1 tsp. turmeric
2 tsp. curry powder
1 tsp. dried wakame
1 lemon, juiced
1/2 tsp. salt
2 tbs. olive oil
1/4 cup water
2 stalks celery, finely chopped
1/2 tsp. tamari
Place everything in a food processor except for the carrot pulp and chopped celery. Blend until smooth and creamy. Place carrot pulp, celery and dressing into a bowl. Mix until well-combined.
