Raw Eggless Salad
by Melomeals
-3 cups cauliflower, pulsed in food processor
-1/2 cups sunflower seeds soaked for 4 hours, drained then pulsed in food processor
-1 cups diced celery
-1 cups shredded carrots
-1/2 cups scallions or 2 T diced red onion or shallot
-1/2 cups nutritional yeast
-2 teaspoon dried sage
-1 tablespoon dried dill
-1 tablespoon dried parsley
-1/2 teaspoon garlic powder
-1/4 teaspoon turmeric
-4 tablespoon tahini
-4 tablespoon yellow mustard
-2 tablespoon Dijon mustard
-4 tablespoon relish
-1 tablespoon chia seeds
-1 teaspoon black salt (or sea salt)
-1/2 -1 teaspoon black pepper
-1/2 cups water
Pulse the cauliflower in processor and set aside in large mixing bowl.
Pulse the sunflower seeds, and add to the cauliflower. Add the celery, carrots and scallions and nutritional yeast and spices (not the salt or pepper).
In a small bowl add the tahini, mustard, relish, chia seeds, salt and pepper along with 1/2 cup of water.
Whisk well and pour over the veggies. Taste and adjust seasonings.
Allow mixture to chill for an hour before serving. This actually keeps for around 3 days and does not get watery because of the chia seeds.
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