Serves

Level

Med

Ingredients

Ingreds.

Total

4hrs

Serves

Level

Med

Ingredients

Ingreds.

Total

4hrs

Raw and vegan bbq goers rejoice, finally a thick and creamy authentic tasting potato salad that doesn’t actually use raw potatoes! Now we all know that raw potatoes do not digest well nor is the texture that appealing, it took a while but I am really excited to share this epic raw vegan potato salad recipe!

Ingredients

8 Crimni Mushrooms (.3 lb / 140 g)
3 zucchini (.75 lb / 445 g)
1/3 - 2/3 head cauliflower (.6 lb / 280 g)
4 green onions (.08 lb / 36 g)
2 avocados (.5 lb / 230 g)
2 tsp Mustard Seed/Powder
1 jalapeno for a bite (optional)

Servings: serving

Units:

Directions

Prep

2-4 hours

Total

2-4 hours

Large dice all mushrooms, 2/3 zucchini and 3/4 cauliflower.
Place the mushrooms and zucchini in the hot sun for 2 – 4 hours, or in a dehydrator at 115°F for 2 – 3 hours rotating the ingredients (driest to back wettest to front) 1/2 way through.
Soak cauliflower in hot water bath (below boiling) for 2 minutes. Mix all cubes together.
Blend the remaining zucchini, cauliflower, onion bottoms, mustard seed with 1/2 the avocado.
Fine chop the dill and green onion tops, mix together with sauce and cubes.
Cut the avocado into cubes and add in with a light stir, serve and enjoy with other BBQ favourites.

Nutritional Information (per serving)

Calories: 6kcalFat: 0.3gCarbs: 1gProtein: 0.4g

Hold on to your hats and dive in to this video to help make your BBQ plans complete!

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