Chef Babette’s Carrot “Tuna” Salad
Persons
What a great way to use the pulp left over from making carrot juice! This plant-based take on tuna salad tastes great as a dip for celery sticks or tortilla chips, as a filling with corn-based taco shells or sprouted-grain bread, or as a delicious topping for a hearty salad.
Be playful with this recipe and make it your own by adding your favorite spices, herbs or vegetables.
Ingredients
4 cups carrot pulp 1L
1/4 cup chopped green onion, white and green parts 60 mL
1/4 cup diced cored red bell pepper 60 mL
1/2 cup raw apple cider vinegar 125 mL
1/2 cup vegan mayonnaise 125 mL
3 tbsp raw agave nectar 45 mL
1 tsp sea salt 5 mL
1 tsp celery seeds 5 mL
1 tsp caraway seeds 5 mL
Instructions
1. In a large bowl, combine carrot pulp, green onion, red pepper, vinegar, mayonnaise, agave nectar, salt, celery seeds and caraway seeds.
2. Stir well.
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