This Isn't the Waldorf, No Salt Vegan Salad

I created this salad for Mother's Day because “this isn't a hotel you know” is a phrase in defense of mothers everywhere. Zesty, bright, and extra healthy–excellent for brunch! Pairs well with pork ❤️

Prep time: 15 minutes

Servings: 2–4

Ingredients

The Base

5 sweet Apples (such as Honeycrisp or Royal Gala), diced

1.5 Carrots, grated or shaved into ribbons

1/4 cup Pecans halves, toasted

The Vegan Mayo-ish Dressing

1/3 cup Cashews, soaked for 20 minutes and drained

1 Lemon, half of it zested, and juice

1/2 teaspoon Fresh Ginger, finely grated

1/4 teaspoon Dijon Mustard

To taste Fresh White Pepper

High-quality Olive Oil (to emulsify) (I don't add much because I prefer to cook as healthy as possible but if you want it perfectly smooth add more oil)

Instructions

1. Prepare the Dressing: In a small bowl or jar, whisk together the lemon juice, lemon zest, grated ginger, and Dijon mustard. Slowly drizzle in the olive oil while whisking constantly until the dressing is thickened and emulsified.

2. Prep the Produce: Core and dice apples. Grate the carrot or use a vegetable peeler to create long, elegant ribbons.

3. Combine In a large mixing bowl, toss the apples and carrots together. Season with pepper.

4. Incorporate the Nuts: Fold in the toasted pecans and the soaked cashews.

5. Dress and Serve: Pour the ginger-lemon emulsion over the salad. Toss gently to ensure everything is coated. Serve immediately while the pecans are still crunchy.