Soul Veg Style Carrot-Tuna Salad
Updated: Dec 14, 2020
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Hey ya'll it's been a while! I'm back with a recipe that's been shocking first-timers with its goodness for years at functions, cooking classes, and even my family's old vegan restaurant in Tallahassee. There were two dishes we had to have, or else we might as well not even open for the day. They were our vegan mac & cheese and our carrot salad, popularly known as Carrot Supreme by those familiar with the old Soul Vegetarian Cookbook where the dish was first published. Over the years it's become a staple in ours and many other vegan Hebrew households. I've been making it most of my life so I've tweaked it to fit my tastes and now I'm sharing it with you!
So, a carrot tuna you say? Yes, carrot tuna! It's sweet and tangy with a moist creamy texture and made almost entirely of the carrot pulp that is made when you juice them. It pairs perfectly with crackers, on a sandwich, with other salads, by itself, or (my favorite) wrapped in Nori seaweed sheets. It doesn't have a fishy taste but you can easily add some dulse flakes to give it that flavor if you choose. This salad makes an excellent addition to party finger-food trays or events with a simple menu. Your guests will be happily surprised after taking a bite.
Before we get into the recipe let me share a few notes and tips that will hopefully make this very easy to follow and turn out just as good as mine. First, this dish doesn't take long to make at all. Prepping the vegetables will take the most time but even then, you can cut a few corners. For one, it isn't necessary to peel your carrots. Yep, that's what I said. As long as you wash your carrots well (I like to use vinegar and water to clean my produce), there is no need to peel them and you'll even get a few extra nutrients by skipping this step.
As long as your juicer can handle it, you don't need to cut your vegetables small before pushing them through the machine. I've have the juicer shown in this Amazon ad and this more affordable as well (see it here). Visit my Amazon store for more appliance recommendations. When you finish making the salad, it can be eaten immediately but it's tastes much better if you let it chill for about half an hour first. The flavors really get a chance to settle in nicely and it's even tastier the next day.
Lastly, an essential part of this recipe is the non-dairy mayo/cream that you will need to make from scratch. You can get that recipe HERE. There is a free downloadable recipe card at the end of this post so be sure to grab it! If you have any questions, leave a comment and I'll be sure to respond. Look out the instructional YouTube video coming soon! Okay ya'll, let's get into it!
Soul Veg Style Carrot-Tuna Salad
Preparation: 30 minutes No Cooking required
Lasts Up to 7 Days Refrigerated. Do not freeze.
2 lbs carrots
1/2 cup diced onions & celery
2/3 cup carrot juice
1/4 cup sweet relish
2 tbsp apple cider vinegar
1/4 cup Agave Syrup (or sweetener of choice)
1 tsp salt
1/4 tsp dried dill weed
1 tbsp extra virgin olive oil
1. Clean, cut off tips then juice the carrots. SAVE YOUR PULP! This is what we'll make our salad with.
2. In a bowl, add your carrot pulp (pick out chunks if necessary), followed by your veggies, juice, and all seasonings. See my separate recipe for the plain vegan mayo used in this dish.
3. Mix thoroughly by hand or with a spoon. Cover and chill before serving or eat it right away. It's best if it chills at least 30 minutes so the flavors get a chance to really set in. Enjoy!