Vegan Waldorf Salad With Candied Walnuts
100g (1 cup) walnuts
1 tbs pure icing sugar
¼ tsp cayenne or chilli powder
1 twin pack baby cos
2 limes, halved
2 celery stalks, diced
¼ cup small flat leaf parsley leaves
½ cup vegan mayonnaise
11/2 tbs apple cider vinegar
1 tbs dijon mustard
1 tbs maple syrup
- Preheat oven to 180°C fan forced. Place walnuts into a sieve, rinse under cold water. Shake lightly to remove excess water. Spread onto a tray lined with baking paper. Combine the icing sugar and cayenne or chilli powder and dust over the walnuts so they are well drenched. Bake 15 minutes until dry. Set aside to cool. Roughly chop.
- For the dressing, combine all ingredients in a bowl. Season with salt and pepper, whisk to combine.
- Cut each lettuce into quarters lengthways. Arrange on a board or serving platter. Thinly slice apples into rounds. Squeeze two lime halves over the apple, turning to coat. Pile the apples over the lettuce. Sprinkle with celery and walnuts.
- Drizzle the dressing over the salad. Season and scatter over the parsley. Serve with remaining lime cut into wedges.
? Granny Smith, Pink Lady®, Jazz™, Red Delicious, Fuji and Kanzi™ and Royal Gala are best for this recipe
Tip The dressing will keep for 3 days in the fridge if you don’t use it all on the salad.
Tip If you’re not vegan, you can use regular whole egg mayonnaise in place of the vegan mayonnaise. As it’s a little thicker you may need to add a little warm water to adjust the consistency.