Tuna Mayo v2.0: Mock Polony Salad

I remember a time when opening my lunchbox could possibly have been the highlight of my day. Being at school and finding my favourite fillings on my sandwiches was priceless – Thanks, Mom. Chicken and potato, vienna smoortjie,* and tuna-mayo were some of my favourite treats. *For my international friends: I haven’t found an appropriate translation for this Afrikaans word. It’s not a stew, but more of a braise with tomatoes and onions.

(Oh, the irony of that list! 🙂 )

With the ever-expanding market of plant-based proteins, it is easy to replicate some of those classics. It is an especially helpful place to start if you’re transitioning to a plant-based diet, or if you’re simply seeking alternatives. Albeit meat-free, we don’t eat mock meats all that often, since they are highly processed. When I first transitioned to a vegetarian diet, I ate mock meats quite regularly, while trying to figure it all out. These days, I think that they’re fine to have every now and then, if your diet is largely made up of wholefoods. We tend to have them once every few weeks, if at all.

Polony salad

If you’re looking to make a food transition, this is a great example of how you can swop out your traditional protein for a plant-based one.

This mock-polony salad is fresh, packed with flavour, and is enjoyable by itself or as a sandwich filler. It’s an adaptation of the classic tuna-mayo salad. It does of course, taste very different because tuna and vegan polony aren’t exactly sister tastes. However, since the rest of the salad is pretty much consistent, there’s some familiarity in the  flavour overall.

Our Craves 20160906_Polony Salad_2

To make the salad, simply follow the recipe below, after trying out our vegan mayo.

Enjoy!

Print Recipe
Tuna Mayo v2.0: Mock Polony Salad
This mock polony salad is reminiscent of the classic tuna-mayo. It's dairy-free, egg-free, and even features a recipe for vegan mayo. Lunchbox blues solved!
Cuisine Western
Prep Time 15 minutes
Servings
Ingredients
Cuisine Western
Prep Time 15 minutes
Servings
Ingredients
Instructions
  1. Place all chopped ingredients into a bowl.
  2. Add the seasoning and mayonnaise. Stir to combine.
  3. Serve immediately or keep refrigerated. The salad stays fresh for 3 days or so, when refrigerated and sealed.
Recipe Notes

Our recipe for vegan mayo can be found by following this link.

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