June 16, 2015

Shrimp Waldorf Salad (with Homemade Vegan Mayonnaise)

 Here's a great summer recipe that's simple and can be made ahead of time (in fact, it tastes better if refrigerated over night!):


Recipe: Homemade Vegan Mayonnaise
By: Hannah Claudia
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1/2 cup of coconut milk (full-fat)
2 tablespoons of olive oil
1/4 tsp of turmeric powder
1/2 tsp of sea salt
2 tablespoons of lemon juice
2 tsp of apple cider vinegar
1/4 cup of cashews

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1. Blend all of the ingredients together.
2. Let it thicken in the fridge for about 2 hours (or freeze it for about 15 minutes)


Recipe: Shrimp Waldorf Salad
By: Hannah Claudia
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homemade vegan mayonnaise (above)
2 cups of shrimp, peeled and deveined 
3 stalks of celery, minced
2 carrots, peeled and shredded
1 apple, cut into chunks
handful of dried cherries

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1. Boil the shrimp until fully cooked (takes only a couple minutes)
2. Drain the shrimp and shock it with cold water to prevent overcooking
3. Toss all of the ingredients (except for the mayonnaise) in a large bowl.
4. Add as much vegan mayonnaise as you want.
5. Refrigerate overnight (if you can wait!)



xoxo, han

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