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Recipe: Raw Vegan Blonde's Waldorf Salad

For a lighter alternative to the classic Waldorf salad, Amber from the blog, Raw Vegan Blonde, shares her recipe with a healthy twist. Creating a delicious creamy dressing from cashew nuts and walnut oil, this virtuous version is the perfect way to detox after a summer barbeque binge or a few too many holiday cocktails.

WALDORF SALAD – serves 2 (4 as a starter)

“This raw vegan take on mayonnaise is even creamier and tastier than what you can buy in a jar – flavour it with fresh herbs, mustard or a touch of garlic for a bit of a kick. If you’re not vegan or vegetarian, some crumbled blue cheese or pieces of grilled chicken would be a tasty addition.

Walnuts are one of the great skin and beauty superfoods – each nut is packed with protein, antioxidants and healthy fats (essential for plump, glowing skin), as well as Vitamin E, selenium, zinc, copper and magnesium.”

For the salad:
2 red apples
3-4 sticks of celery
Large handful of red grapes
Large handful of green grapes
Large handful of walnut halves
Celery leaves or dill to decorate

For the raw mayonnaise:
1.5 cups cashew nuts
1 whole lemon
2tsp walnut oil or grape seed oil
1 spring onion
1-2 stoned dates
1 cup water

Soak the cashew nuts overnight (or for about 8 hours) to soften. Drain and rinse the cashews and add to a high speed blender with the zest and flesh of the lemon (just remove the white pith), the white part of the spring onion, dates, walnut oil and water. Blend on a high speed until smooth, with a similar consistency to thick double cream – add more water for a thinner sauce and season to taste. Pour the dressing into a jar or sealable container and place in the fridge until required.

To make the salad, halve the grapes, finely slice the celery, core the apples and cut into julienne strips or use a wave peeler to achieve a pretty crinkle cut. Place all the ingredients in a large bowl along with the walnut halves, pour over the mayonnaise and mix gently to combine.

To serve, scatter a few celery leaves or fronds of dill for decoration. You can pour over the remainder of the mayonnaise, or keep it in the fridge for a few days.

See more recipes from Raw Vegan Blonde:
Big Green Smoothie
Sunshine Smoothie
Super-Berry Smoothie

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