"This dish was inspired by one of the salads
my mom makes for the holidays," Chef Bryant Terry says.
- ¼ cup silken tofu
- 2 Tbs. apple cider vinegar
- 1 Tbs. freshly squeezed lemon juice
- 1 Tbs. Dijon mustard
- ½ tsp. coarse sea salt
- 2 Tbs. walnut oil
- 3 cups coarsely grated carrots
- ¼ cup dried cranberries
- 1 cup toasted walnuts
Blend tofu, vinegar, lemon juice, mustard, and salt in blender until smooth. Blend in oil. Toss tofu mixture with carrots and dried cranberries in bowl. Chill 30 minutes. Top with walnuts.