This vegan cucumber salad starts with salt and a colander rather than the dressing. I slice the cucumbers thin, toss them with salt, and let them sit for half an hour so they shed the water that would otherwise pool at the bottom of the bowl by dinnertime. That one step is what keeps the … Read more
A creamy slaw usually turns watery by the second day, and the reason is almost always the cabbage, not the dressing. When you shred a head of cabbage and salt it straight into the serving bowl, the salt pulls out a surprising amount of water, and that water thins the dressing from underneath. This vegan … Read more
This is the sandwich filling I make when I want lunch to feel like it came from a deli counter. This vegan banana blossom tuna comes together in about fifteen minutes with no cooking at all, and once the shredded blossom soaks up the lemony mayo dressing, it eats the way I remember tuna salad … Read more
Classic vegan potato salad is the dish I bring to every cookout, and it’s usually the first bowl to come back empty. The version I make here skips the thick, gluey texture of old deli potato salad and uses a bright dressing built on vegan mayonnaise, mustard, and vinegar, with plenty of celery and dill … Read more