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This raw treat contains easily found winter ingredients and uses a blended almond “yogurt” for added enzymes and nutrients. Walnuts are usually used in Waldorf salads, but pecans also work well. To brighten up the festive table, use apples with red skins or a little shredded red cabbage or sauerkraut.
1/2 cup (125 ml) tender celery stalk, cubed 1/2" (1 cm)
2 cups (500 ml) firm apples, cubed 1/2" (1 cm)
2 Tbsp (30 ml) regular or soy mayonnaise, or almond yogurt (see box–this must be started the day before)
2 Tbsp (30 ml) fresh walnuts or pecans, chopped
4 large red lettuce or cabbage leaves, for garnish
Mix cubed celery and apple immediately with mayonnaise, then sprinkle with chopped nuts. Serve in a lettuce cup or purple cabbage leaf. Serves four.
Source: alive #242, December 2002
