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Recipe of the Month: Raw Zucami Salad with Vegan Mayo
July 1, 2012
This picnic friendly dish by rawlternative is not only delicious and easy but also raw, vegan, and full of nutrients! Enjoy!!

Zucami (not potato) Salad
  • 2 medium zucchini, about 2 cups (peeled and diced into 1 inch cubes)
  • 1/4 jicama, about 2 cups (peeled and diced into 1 inch cubes)
  • 3 stalks of celery, about 3/4 cup (diced)
  • 1/4 red or white onion, about 1/4 cup (minced)
  • 2 green onions, about 1/4 cup (minced)
  • 3/4 cup low-fat vegan mayo (store-bought or see recipe below for raw vegan mayo)
  • 1/4 cup fresh parsley (minced)
  • 2 tablespoons capers (optional)
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • Fresh-ground black pepper to taste

1. In a large bowl, toss together the zucchini, jicama, celery, and onions.
2. Coat the vegetables with the raw vegan mayo (see recipe below).
3. Sprinkle and mix-in the parsley, capers (if using), salt and white pepper.
4. Top with fresh ground black pepper.
5. Serve as a side salad or entrée on top of greens.
Variations: Experiment with a variety of fresh herbs, olives, apples, pears, turnips or parsnips!

Raw Vegan Mayo
  • 1 medium zucchini, about 1 cup (peeled and chopped)
  • 1/2 cup raw cashews
  • 2 tablespoons apple cider vinegar (may substitute lemon juice)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon mustard
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil

1. Place the zucchini, cashews, vinegar, garlic powder, mustard and salt into a blender and process on high until smooth.
2. Add one tablespoon water as necessary for blending.
3. Drizzle in the olive oil while blender is processing and allow to emulsify.

By Bridget Ellis-Ware, founder of rawlternative.

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