No Potato Salad
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Cook time: 
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Serves: 8 ppl
 
Ingredients
Salad:
  • 1 Cauliflower head, cut into bite-size pieces (including the stalk!)
  • 1½ c Great Northern White Beans (1/2 c raw will make about this much)
  • ½ c Red Onion, finely diced
  • 5-7 Green Onions, finely sliced (plus the green parts leftover from the salad dressing)
  • 1 c Celery, finely diced
  • ½ c Dill, chopped
  • ½ c Chives, chopped
  • ½ c Parsley, chopped
  • ½ c Lacto-fermented Sauerkraut (optional), chopped
Dressing:
  • ½ c Cashews, soaked for 8-12 hours, drained and rinsed
  • ¼ c Hemp Hearts
  • 1 Tbsp Dijon Mustard
  • 2 Tbsp Lemon Juice
  • 2 Tbsp Raw Apple Cider Vinegar
  • ½ c Artichoke Hearts, drained and rinsed (preferably from a jar not a can)
  • 3-5 Green Onions (white part only, reserve the green part for the salad)
Instructions
For the Salad:
  1. Steam the cauliflower on high heat for about 5 minutes. You want it to be just tender, not cooked through (taste it).
  2. Lay it out on a plate or platter to cool off.
  3. Once cool, toss with the rest of the ingredients including the dressing.
  4. This will last 4-5 days in the fridge.
For the Dressing:
  1. Blend in a blender until very smooth. It will take a few minutes if you don't have a high power blender.
  2. This will last 4-5 days in the fridge.
Recipe by The Crushing Cancer Kitchen at https://thecrushingcancerkitchen.com/main-course/potato-free-salad/