A mix of traditional carrot salad and Waldorf salad, this is quite hearty, if you can say that about a salad. Serve with jacket potatoes or rice.
You will need:
3/4 cup / 180ml mayonnaise (egg-free mayonnaise is to be found in many supermarkets and there are also many vegan mayonnaise recipes online)
2 tsp lemon juice
8 small carrots, grated
2 small, tangy apples, chopped
3 celery sticks, chopped
1 handful sultanas
2 handfuls cashews
1. Mix together the lemon juice and the mayonnaise with a fork.
2. Add the chopped apples and mix.
3. Add remaining ingredients and stir well until everything is blended.
To save time and energy I use a food processor with a grater attachment to grate the carrots, then I switch to the slicer attachment to slice the celery. I choose to chop the apples so that they still have some bite to them, but if you need to conserve energy you can use a slicer attachment on a food processor. There is a little washing involved in cleaning the food processor, but it’s still less than grating and chopping by hand.