This versatile salad is made with a surprise ingredient-raw parsnip! Use it in sandwiches, stuffed into cherry tomatoes, or add a little sriracha sauce for spicy tuna sushi rolls!
Course: Appetizer, Dinner, Lunch, Salad, Side Dish, Snack
Cuisine: Asian, Dairy-free, Japanese, Sandwiches, WFPB, Zero Waste
Author: Cindy Thompson, Trimazing! Health & Lifestyle Coaching
Grater with small grate
2cupsgrated raw parsnipssmall grate
1cupplant-based mayoof choice
1½tablespoonanori or wakame flakespulverized in high speed blender
1tablespoonraw grated onionsmall grate, or ¼ teaspoon granulated onion
1½teaspoonfresh lemon juice
½teaspoonsoy sauceor aminos
¼teaspoondulsepulverized in high speed blender
sriracha sauceto taste, if want spicy
Grate the parsnip on small grate. Put into a small mixing bowl.
Combine remaining ingredients and mix well. Can use different combinations of sea vegetables to get the seafood flavor if you don't have anori, wakame, and dulse.
Mix the mayonnaise mixture into the grated parsnip until well-combined. Refrigerate at least overnight, better if 2 days. Use as desired.
If you can't find anori, dulse, or wakame, you can use nori sushi wrappers. Tear them into pieces and pulverize in your blender or food processor. Or soak in a little water and blend into a paste to add to your mock crab salad. Adjust amount to taste.