Eggless Raw Salad

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Our delicious eggless raw salad. Perfect for Vegans and non-vegans alike. This crisp, chilled dish is a perfect compliment to bread or fresh salad. Try it as an appetizer, main course or even a side.


  • 3 cups cauliflower
  • ½ cup sunflower seeds, soaked for 4 hours, drained, then pulsed in food processor
  • 1 cup celery, diced
  • 1 cup carrots, shredded
  • ½ cup scallions or 2 T diced red onion or shallot
  • ½ cup nutritional yeast
  • 2 tsp dried sage
  • 1 T dried parsley
  • ½ tsp garlic powder
  • ¼ tsp turmeric
  • 4 T tahini
  • 4 T yellow mustard
  • 2 T Dijon mustard
  • 4 T relish
  • 1 T chia seeds
  • 1 tsp black salt (or sea salt)
  • ½-1 tsp black pepper
  • ½ cup water


  1. Pulse the cauliflower in processor and set aside in large mixing bowl.
  2. Pulse the sunflower seeds, and add to the cauliflower.
  3. Add the celery, carrots, scallions, nutritional yeast, and spices (not the salt or pepper).
  4. In a small bowl add the tahini, mustard, relish, chia seeds, salt and pepper, along with ½ cup water. Whisk well and pour over the veggies.
  5. Taste and adjust seasonings. Allow mixture to chill for an hour before serving.

Recipe by Kris Carr

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