Vegan Celery Nut Salad

Vegan Celery Nut Salad – oh be still my heart

this For later use

All the ingredients measurements are approximate – this is a very forgiving recipe, so please adjust according to taste!!

Ingredients

• 500-550g celery stalks
• 15 ml Med Rajah Curry Powder
• 35 ml Raw Brown Sugar
• 35 ml + 15 ml Vegan Soy Nut Milk
• 450g Veganaise
• 125g pitted raisins
• 125g chopped raw pecan nuts

Sauce Method

1. Wash, dry, and cut celery stalks thinly and set aside
2. In a bottle with a sealable lid, mix together the following ingredients to form a paste

Curry Powder

1. 35 ml Milk
2. Brown Sugar

1. Add to the above paste the veganaise.
2. Seal the bottle and shake it vigorously until well blended.
3. Taste and if needed, adjust to your liking.

Add the remaining milk to the bottle and again shake it up, in order to get all the remaining sauce out of the bottle (waste not, want not).

In a salad bowl add the cut celery.
Pour the sauce over the celery and with a spatula mix through until the celery is properly coated.

Add raisins and nut mixture (keep some aside for decoration)
Mix again and then decorate with remaining raisins and nuts.

Chef’s tips

You can add more curry powder, or use a stronger flavor curry powder, as this all depends on your own liking and taste buds.
You may also use regular mayonnaise and regular milk.

** IMPORTANT:  It is best to make this a day or two ahead of time in order for flavors to mingle to ensure a way more tasty dish.  It will keep up to 2 weeks in the fridge in a sealed container.

Prepared, tried, and tested Esme Slabs‘s Sister-in-law from South Africa while visiting Canada

Looking for more vegan salads? 

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