Vegan No-Mayo Crunchy Corn Salad
Follow this Vegan No-Mayo Crunchy Corn Salad Recipe to create a delicious salad that is coated with a velvety dressing. Great as an appetizer or side dish, this colorful salad is a great addition to many meals. Enjoy!
Equipment
- Sieve (to drain the corn kernels)
- Cutting Board
- Large Size Bowl (for mixing the salad)
- Small Bowl (for mixing the dressing)
Ingredients
Salad Base
- 2 cups Corn Kernels (cooked, see notes below.)
- 1 cup Red Onion (approximately one medium onion diced into small pieces)
- ½ teaspoon Salt (to be added to the diced red onion; adjust to taste or health requirements)
- 1 ½ cups Red Bell Pepper (approximately one medium pepper cubed into small pieces)
- 1 ½ cups Orange Bell Pepper (approximately one medium pepper cubed into small pieces)
- 1 cup Dill Pickles (cubed into small pieces; see notes below for the link to the recipe)
- 2 tablespoons Fresh Dill
Dressing
- 3 tablespoons Blanched Almond Butter
- 1 tablespoon Apple Cider Vinegar
- 2 tablespoons Fresh Lemon Juice
- 1 teaspoon Fresh Lemon Rind
- 1/8 teaspoon Ground Black Pepper
Instructions
Gather The Ingredients
- Gather the ingredients for the salad base and dressing.
Prepare The Salad Base
- Drain the corn kernels in a sieve. Set aside.
- Peel, wash and dice the red onions. Place them into a large bowl.
- Mix the diced onions with ½ teaspoon salt. Set aside.
- Wash the red and orange bell peppers. Cut them in half and remove the stem and pits. Rinse away the seeds and dry.
- Dice the peppers into small cubes. Set Aside.
- Dice the dill pickles into small cubes. Preferably use homemade pickles - click for the recipe for dill pickles.
- Wash the dill well and remove the bottom thick stems. Bunch the dill together and finely dice.
Prepare the Dressing
- In a small bowl mix the balanced almond butter, apple cider vinegar and lemon juice.
- Add the lemon rind and ground black pepper. Mix until well blended. Set aside.
Create The Salad
- Add the drained corn kernels to the diced onions in the large bowl.
- Add the pre-prepared diced peppers, pickles and dill.
- Pour the dressing onto the salad base and gently toss until well blended.
- Your crunchy cornsalad is ready!
Notes
Click for Kosher Create's Mini Dill Pickles Recipe
Yields 5 cups.
You can use fresh, frozen or canned corn. If using canned corn opt for a quality brand without added sugar or additives. Be sure to drain the corn kernels well before use.