The ORIGINAL Raw Vegan Mock “Chicken” Salad Recipe
Introduction
This original raw vegan mock “chicken” salad is a deliciously creamy and crunchy plant-based dish that comes together in just 10 minutes. Made without chickpeas, eggs, soy, or processed mayonnaise, it’s a fresh and healthy choice perfect for sandwiches, wraps, or enjoying on its own.
Ingredients
- For the dressing:
- 2 cups organic raw cashews
- 5 tablespoons organic lemon juice (freshly squeezed)
- 2-7 tablespoons water (filtered/purified), add as needed
- 1 clove organic garlic
- 1 tablespoon organic green onions (chopped)
- 1 teaspoon organic dill weed (chopped)
- ½ teaspoon Himalayan pink salt
- For the vegetable mixture:
- 1 organic red bell pepper
- 1 organic carrot
- 1 cup organic broccoli florets
- ¼ cup organic red onion
- 1 organic jalapeno
Instructions
- Step 1: Prepare the dressing by adding all dressing ingredients to a Vitamix or high-speed blender. Blend until creamy and smooth. Start with 2-4 tablespoons of water, adding more one tablespoon at a time if needed to reach the right consistency—not too thick or thin.
- Step 2: Prepare the vegetable mixture by adding the red bell pepper, carrot (quartered), broccoli florets (small enough to process easily), red onion (cut into smaller pieces), and jalapeno to a food processor. Pulse until the vegetables are broken down into small pieces. Avoid over-processing.
- Step 3: In a medium mixing bowl, combine the vegetable mixture and dressing. Stir thoroughly until all ingredients are evenly distributed.
- Step 4: Taste the salad and adjust the seasonings as you like. Serve it as a sandwich filling on gluten-free bread, in a wrap, use as a dip, or enjoy it on its own.
Tips & Variations
- Use raw cashews for the best creamy texture and flavor; avoid roasted or salted varieties.
- Freshly squeezed lemon juice adds brighter flavor, but organic bottled lemon juice works in a pinch.
- If you don’t have green onions, you can omit them without affecting the overall taste too much.
- Substitute red bell pepper with orange or yellow bell pepper for a milder sweetness and different color.
- Adjust the amount of jalapeno to control the spice level, or leave it out entirely for a kid-friendly version.
- Use fresh or dried dill weed based on availability and preference.
Storage
Store the salad in an airtight BPA-free container in the refrigerator for up to 3 days. Stir well before serving if the dressing has separated. This salad is best enjoyed fresh but can be eaten chilled or at room temperature. No reheating needed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I soak the cashews before blending?
Soaking the cashews for 2-4 hours can make blending easier and create an even creamier dressing, but it’s not strictly necessary if using a high-speed blender.
Is this salad suitable for people with nut allergies?
This recipe contains cashews, so it is not suitable for those with tree nut allergies. For a nut-free alternative, consider using a creamy base like mashed cauliflower or sunflower seed cream, though the texture and flavor will differ.
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The ORIGINAL Raw Vegan Mock “Chicken” Salad Recipe
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This nutritious Raw Vegan Mock “Chicken” Salad is a delicious, plant-based alternative that is creamy, crunchy, and bursting with fresh veggies and herbs. Made without chickpeas, eggs, soy, tofu, or processed vegan mayo, it uses a flavorful raw cashew-based dressing and finely chopped vegetables to mimic the texture and taste of traditional chicken salad. Ready in just 10 minutes, it’s perfect for sandwiches, wraps, or as a dip, catering to gluten-free, dairy-free, soy-free, and paleo-friendly diets.
Ingredients
Dressing
- 2 cups organic raw cashews
- 5 tablespoons organic lemon juice (freshly squeezed)
- 2–7 tablespoons filtered/purified water (add only as needed)
- 1 clove organic garlic
- 1 tablespoon organic green onions (chopped)
- 1 teaspoon organic dill weed (chopped)
- ½ teaspoon Himalayan pink salt
Vegetable Mixture
- 1 organic red bell pepper
- 1 organic carrot
- 1 cup organic broccoli florets
- ¼ cup organic red onion
- 1 organic jalapeno
Instructions
- Prepare the Dressing: Add all dressing ingredients to a Vitamix or high-speed blender. Blend until creamy and smooth. Start with 2-4 tablespoons of water and add more by the tablespoon only if needed to achieve a consistency that is neither too thin nor too thick. Taste and adjust seasoning, then set aside.
- Prepare the Vegetable Mixture: Place the red bell pepper, carrot (quartered), broccoli florets (small enough pieces), red onion (cut into small pieces), and jalapeno into a food processor. Pulse carefully to chop the vegetables into small pieces without over-processing into a paste.
- Assemble the Salad: Transfer the chopped vegetable mixture to a medium mixing bowl. Pour the prepared dressing over the veggies and stir well to combine evenly. Taste and season further if desired.
- Serve: Enjoy the salad as a sandwich filling on gluten-free bread, wrapped in a tortilla, used as a dip, or on its own.
- Storage: Store leftovers in an airtight BPA-free container in the refrigerator for best freshness.
Notes
- Use raw cashews for the best flavor and texture—avoid roasted or salted varieties.
- Freshly squeezed lemon juice provides superior flavor and nutrient retention compared to store-bought organic lemon juice.
- Freshly crushed garlic is preferred over ground garlic to maximize flavor and nutrition.
- Green onions (scallions) add flavor but can be omitted if unavailable or undesired.
- Dill weed can be fresh or dried according to availability.
- Red bell pepper can be substituted with orange or yellow bell pepper.
- Quarter the carrot before processing to help achieve the right texture.
- Broccoli florets do not need to be precisely cut but should be small enough to chop easily.
- Red onion provides color and flavor; use other onion varieties if preferred, cut into smaller pieces for easy processing.
- Adjust jalapeno quantity as desired or omit it for a milder flavor suitable for children.
- Himalayan pink salt can be substituted with sea salt if preferred.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Main Course, Salad
- Method: Blending
- Cuisine: American
Keywords: Raw Vegan Mock Chicken Salad, plant-based, gluten-free salad, vegan dressing, cashew salad, raw vegan recipes, dairy-free, soy-free, paleo-friendly
