Picnic Waldorf Salad
This Waldorf salad is ready for a picnic! It is sweet, crunchy and satisfying when it’s warm outside. What makes this Waldorf salad especially good for picnics is that the mayo used doesn’t have eggs, which can make it more susceptible to spoiling.
Making your own mayonnaise results in a better tasting salad. The store-bought kind don’t come close to the flavor of freshly made mayo. In this recipe I typically use the cashew mayo included, but you can also try this nut free vegan mayo.
For the salad, combine fresh crispy apples and grapes, chop some celery and add some crunch with your favorite nuts or seeds. They can be swapped out to your liking. Then stir in the mayo of your choosing and you’re done. Quick and delicious.
This recipe comes from way back in 2011 when I had finished my Raw Chef training and started teaching raw food classes. Let me know if you try it.
Waldorf Salad
Equipment
- blender
Ingredients
Cashew Mayonnaise
- 1 cup cashews soaked for 2 hours, drained
- 6 tablespoons purified water
- 1 ½ tablespoons lemon juice
- 2 pitted dates
- 1 teaspoon onion powder
- pinch pepper
- 1 teaspoon salt
- 3 tablespoon olive oil mild flavor
- ½ teaspoon garlic powder
Salad
- 2 large apples, diced
- 1 cup celery, chopped
- 1 cup grapes, sliced
- 1/2 cup walnuts or other nut or seeds
- 6 tablespoons cashew mayo
- 2 tablespoons lemon juice
- 1 tablespoon sweet hot mustard
Instructions
For Cashew Mayonnaise
- Soak cashews for two hours or to do a quick soak, add boiling water to cover cashews and soak for 30 minutes. Drain.
- Add all the ingredients for the mayo, except the oil, to blender and blend until smooth.
- Scrape down sides and add oil, blend again until completely emulsified. Store in sealed glass jar in refrigerator.
For the Salad
- Cut fruit and celery and add to a mixing bowl.
- In a small bowl, whisk together the mayo, lemon juice and mustard. Pour over salad mixture and toss well to coat.
- Store refrigerated for three days.