Vegan Crab Salad
The quickest vegan crab salad around! Packed full of flavour and bite with a gentle hint of seafood vibes - ideal for a party side or a sandwich stuffer!
americansaladside
⚠ Contains allergens
soy
#fast#easy#low-effort
Ingredients
- 200 g extra firm tofu— drained
- 1 stick celery
- 1 small bunch fresh chives— finely chopped
- 1 teaspoon fresh tarragon— finely chopped
- 1 teaspoon dill— finely chopped
▸80 g Vegan Mayonnaise (4 servings)
Ingredients
- 110 ml soy milk— unflavoured and unsweetened, at room temperature
- 250 ml sunflower oil or any other neutral oil
- 2 tsp rice vinegar or any white vinegar— including white wine vinegar or apple cider vinegar
- 1/2 tsp fine sea salt or kala namak (black salt)— kala namak for a more realistic flavour
- 1/4 tsp dijon mustard
- 1 tbsp extra virgin olive oil or cold-pressed rapeseed oil— aka Canola oil
- 30 g vegan crème fraîche or vegan sour cream
- 1 teaspoon lemon juice
- 1/2 lemon zest— zest of half a lemon
- 1 teaspoon Dijon mustard
- 1 teaspoon Old Bay seasoning
- nori flakes— pinch
- salt and pepper
To see full recipe:
View the original recipe by School Night Vegan ↗How it's validated
4.98/5 · 35 reviews