Ingredients:

  • 1 (14-ounce / 400g) can hearts of palm, drained and rinsed
  • 2 tablespoons rice vinegar (30ml)
  • 1 teaspoon smoked paprika (5ml)
  • 1/2 teaspoon sea salt (2.5ml)
  • 1/4 teaspoon black pepper (1.25ml)
  • 1/2 cup shredded carrots (about 50g)
  • 1/4 cup thinly sliced celery (about 25g)
  • 2 tablespoons chopped scallions (green onions), (about 15g)
  • 1/2 cup vegan mayonnaise (120g)
  • 1 tablespoon sriracha (or to taste) (15ml)
  • 1 tablespoon rice vinegar (15ml)
  • 1 teaspoon maple syrup (5ml)
  • 1/2 teaspoon toasted sesame oil (2.5ml)
  • 1/4 teaspoon sea salt (1.25ml)
  • 1/8 teaspoon white pepper (optional) (0.625ml)
  • Toasted sesame seeds (optional)
  • Nori seaweed strips, thinly sliced (optional)
  • Avocado slices (optional)

Instructions:

  1. Slice hearts of palm into thin sticks, mimicking crab sticks.
  2. In a bowl, combine the hearts of palm with rice vinegar, smoked paprika, salt, and pepper. Gently mix to coat, then set aside to marinate.
  3. Drain any excess liquid from the marinated hearts of palm to maintain the salad's texture.
  4. Shred carrots and thinly slice celery.
  5. Chop scallions.
  6. In a small bowl, whisk together vegan mayonnaise, sriracha, rice vinegar, maple syrup, toasted sesame oil, salt, and white pepper (if using).
  7. In the large bowl, combine the marinated hearts of palm, shredded carrots, sliced celery, and chopped scallions.
  8. Add the vegan mayo dressing to the salad and gently toss to coat all ingredients.
  9. Cover the salad and refrigerate for at least 30 minutes to allow flavors to meld.
  10. Before serving, give the salad a gentle stir.
  11. Garnish with toasted sesame seeds, nori seaweed strips, and avocado slices (if desired).