credit: sara remington
Last week I made an appearance on the CBS show “Bay Sunday” and talked about Vegan Soul Kitchen. You can watch it here. I brought my “Carrot-Cranberry-Walnut Salad with Creamy Walnut Vinaigrette” from the book. We just stared at it. Here is the recipe:
Carrot-Cranberry-Walnut Salad with Creamy Walnut Vinaigrette
Yield: 4 to 6 servings
Soundtrack: “Too Tough To Die” by Martina Topley-Bird from Anything
This is a modern spin on my mom’s carrot-raisin salad. Rather than adding dollops of mayonnaise to the dish, I combine silken tofu with the vinaigrette to make it creamier and use tangy dried cranberries instead of raisins. The walnuts add texture to the salad and give it a more robust flavor.
Dressing
1 tablespoon fresh lemon juice
2 tablespoon apple cider vinegar
1 tablespoon Dijon mustard
1/4 cup silken tofu
1/2 teaspoon coarse sea salt
2 tablespoons walnut oil
Salad
3 cups coarsely grated carrots (5-6 large carrots)
1/4 cup dried cranberries
1 cup walnuts, toasted and skins removed (page xx)
- In a blender, combine the lemon juice, vinegar, mustard, tofu and sea salt. Blend while slowly pouring in the walnut oil.
- In a large bowl, combine the carrots, cranberries, and the vinaigrette. With clean hands, toss the salad well, thoroughly coating it with the vinaigrette. Cover and chill for at least 30 minutes. 10 minutes before serving, remove from the refrigerator, add the walnuts, and toss well.
