Mostly Raw Eggless Salad (Vegan)


This is one of my most popular recipes. It was featured years ago on Kris Carr’s Crazy Sexy Life blog. 

Way back in 2008, I was working as a Vegan and Raw Food Chef in a restaurant in NH. I was creating amazing dishes, but most of them relied so much on nuts and seeds. I was doing a 30 day Raw Challenge at the time, and created this recipe at home. It was so good that I served it at the restaurant and people loved it!

I despise eggs, and have only tasted egg salad once or twice in my life. This recipe is my raw stand in for tofu salad!

  • 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 teaspoons dried sage
  • 1 tablespoon dried dill
  • 1 tablespoon dried parsley
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon turmeric
  • 4 tablespoons tahini
  • 4 tablespoons yellow mustard
  • 2 tablespoons Dijon mustard
  • 4 tablespoons relish
  • 1 tablespoon chia seeds
  • 1 teaspoon black salt (or sea salt)
  • 1/2 -1 teaspoon black pepper
  • 1/2 cups water
  1. Pulse the cauliflower in processor and set aside in large mixing bowl.
  2. Pulse the sunflower seeds and add to the cauliflower. Add the celery, carrots, scallions nutritional yeast and spices (not the salt or pepper).
  3. In a small bowl, add the tahini, mustard, relish, chia seeds, salt and pepper along with 1/2 cup of water.
  4. Whisk well and pour over the veggies. Taste and adjust seasonings.
  5. 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.

It’s great as is, on toast, or however you would enjoy egg or tofu salad!


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