4 cups carrot pulp (from about 2 lb juiced carrots)
1 t celery salt+ 2 celery stalks, diced small
1 T kelp or dulse granules
2 pickles, diced small with 2-4 T pickle juice (or 2 tbs sweet relish)
1/2 red onion, diced small
1 t celery salt
1 cup raw vegan mayo (recipe below) or Veganaise butter lettuce, nori sheets or collard leaves to serve
Non-Vegan Substitutes:
Miracle Whip or mayonnaise instead of vegan mayo
2 eggs, boiled
Raw Vegan Mayo:
1 cup cashews or sunflower seeds, soaked
1/4 cup water
juice of 1 lemon
1 t raw cider vinegar
1/2 t salt
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