I can’t decide if this is a dumb name or not, but I’m going with it because it’s more interesting than “Mock tuna salad” or “Tunaless salad.” Plus, this is kind of a weird dish…probably the weirdest one I have posted so far. So it needs a weird name. Anyway…
There’s this amazing soup in the Cafe Gratitude cookbook called I Am Divine Fiery Carrot soup (now THERE’S a name!). The recipe calls for two cups of carrot juice, which requires about two pounds of carrots. All those carrots create a lot of pulp.
Veggie pulp makes great compost, but it still seems like a waste. Carrot pulp is light and sort of lacy and the most stunning bright orange—it looks so good you want to eat it! So recently, after making I Am Fiery, I started noodling on ways to use the leftover pulp and came up with this kind-of-weird-yet-I-think-delicious recipe. If you close your eyes and hum while you eat it, it tastes just like tuna salad.
Like the mushroom lettuce cups, these make a fun—and unexpected—little appetizer bite, a satisfying lunch, or a light summer supper.
Carrot of the sea salad wraps
Yield 4 servings
- 2 cups carrot pulp
- ½ cup chopped celery
- ½ cup chopped sweet pickles
- ½ cup diced sweet onion
- ¾ cup Just Mayo (or vegan mayonnaise of your choosing)
- 1 tsp salt
- Freshly ground black pepper to taste
- 12-15 lettuce leaves (romaine, butter or leaf lettuces all work well)
- After juicing your carrots, measure out two cups of pulp into a medium sized mixing bowl.
- Chop the celery and pickles and dice the onion and add them to the mixing bowl.
- Measure and add the vegan mayo, salt, and pepper, and mix well.
- Scoop a quarter to a third of a cup of the mixture into each lettuce leaf.
- Wrap each leaf into a little roll and serve.
Make sure the carrots are peeled before juicing, and remove the rough ends.
Before adding anything to the pulp, comb through it with clean hands to pick out any larger carrot pieces that made it through the juicer intact.
If you like more crunch, fried onions or seasoned pepitas make a nice garnish.