A Necessary Task
I created this vegan apple salad recipe out of necessity. One summer day, I had a few apples that were getting brown spots, but I wasn’t about to toss them in the compost bin because I HATE FOOD WASTE! So I chopped up the apples and began adding ingredients I thought would work well. The next thing I knew, I had a complete recipe! … and it was actually good!
An Unfortunate Start
I did not get off to a good start with apple salad. One Sunday, when I was about 8 years old, my mother prepared Waldorf Salad. It had walnuts and celery and many other ingredients mixed together. Too many. I wasn’t about to eat it. My mother asked me to take just a bite. Not happening. I was afraid I was going to vomit. There was a standoff and I was told I could not leave the table until I tried the salad. I sat for an hour. In retrospect, I can’t recall how the standoff concluded, but I must have finally taken a bite. It was at least another 20 years before I ever tried Waldorf Salad again.
What Makes This Vegan
The key ingredient for this apple salad is Just Mayo, a dairy-free mayonnaise that my non-vegan teen thinks is real mayonnaise. I’ve used it to make potato salad, my Darn Good Dip, and my husband’s Steph Curry Potato Salad.
- 4 organic Fuji apples, washed and chopped into bite sized pieces (leave skin on)
- 1/2 cup lemon juice (2 lemons)
- 1 cup chopped celery (about 2 stalks)
- 1 cup chopped red onion
- 1 cup chopped walnuts
- 1/2 cup Just Mayo
- sea salt and black pepper to taste
- Place apples in a medium sized bowl and coat with lemon juice.
- Add remaining ingredients and mix well.
- Depending on your preferences, you may want to alter quantities of certain ingredients.
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