- I find that when I go to a barbecue
and friends know I'm coming,
they really just pick up some veggie burgers for me,
and I can't really have any of the sides,
unless it's like a sad green salad
with like some shredded carrot.
Then always some ranch dressing, which I can't have.
So then it's like a dry, sad salad.
(upbeat music)
It's summer and very hot,
especially when you can't turn on the air conditioning
during a shoot day and you have lights going.
You guys asked for barbecue sides.
We're doing barbecue sides today.
So barbecues are fun.
They're a thing that we do in the summer.
There's a lot of meat involved and a lot of mayonnaise
and eggs and salads.
So you guys have been messaging me
asking for some side options.
Today I'm gonna show you how to make a macaroni salad.
I'm going to show you how to make
a delicious Greek-style, what is that fruit called?
Watermelon.
A delicious watermelon salad.
And then also a classic potato salad.
Hey, guys. I'm Candice, the Edgy Veg.
If you are new here, now you know who I am.
You can hit that Subscribe button and bell notification
because I make new videos twice a week
every single week at 4:00 p.m.
So I wanted to give you guys some options
and show you meat-eating friends out there,
or dairy, or egg-eating friends,
that with a couple simple substitutions,
you can make the thing taste just as good,
but your vegan friends can have it too.
And stay tuned to the end of the video,
where I taste test all of these delicious things for you.
The first recipe out of the three sides
that we're going to do is a macaroni salad.
I wanted to take the elements of a traditional
American macaroni salad
and just add a nice vegan twist to it.
Now a couple things can't be identically replicated,
so I just got creative with it.
We obviously have some cooked macaroni.
We have celery.
We have red pepper.
We have mayo, olives.
We have some cubed tofu.
Now the cubed tofu is making up for the lack of egg
and the lack of cheese cubes.
We have some vegan cheddar shreds.
We have red onion, peas, some dill, parsley,
and Dijon sauce and some stuff for the sauces.
I need a spoon.
I don't have one.
I will go over here to fetch it.
All right, to make our dressing,
I'm gonna start with some vegan mayo.
This is just normal Hellmann's vegan mayo.
You can use whatever your favorite vegan mayonnaise is.
And it's very, very similar to normal mayo.
I am going to add some apple cider vinegar,
Dijon mustard,
fresh dill.
We have parsley.
And we're going to give that a whisk.
Ooh, aah.
This is really, really tasty if you make it the night before
because all of the flavors marinate.
I would say the same thing with the potato salad
that we're going to make as well.
Now I'm adding one tablespoon of soy milk.
And you want this dressing to be a little bit watery
because as it sits in the noodles, it will thicken up.
The great thing about making salads,
and I almost never say that about a salad,
is that it's easy.
You can just throw things in.
So we're gonna throw in our macaroni.
That was less graceful than I had hoped.
And now we're just going to throw in
all of our accoutrements.
So we've got some olives.
We've got some red pepper.
Got ourselves some tofu.
Got some celery.
Our vegan cheddar shreds, red onion, and peas.
All right. Now just mix everything together.
Make sure everything's covered in dressing.
Where is the dressing?
Oh, there you are.
You're down there.
Then at this point, you can salt and pepper it to taste.
Everyone has a different sensitivity to salt and pepper,
so I don't really put the amounts in the recipes,
'cause it's really up to you.
And that, my friends, is a delicious, loaded macaroni salad.
(upbeat music)
The second of our sides is a delicious watermelon salad.
My mom actually calls it that, but with a T, a salat,
'cause it's German and she is German, like super German,
like she has a super German accent, and she says,
"Would you like some salat?"
This is like a Greek salad inspiration.
That's not an English sentence.
Inspired by a Greek salad.
But instead of tomato, it's using watermelon.
So we have our watermelon.
We have mint 'cause mint pairs very nicely with watermelon.
We have dressing with some olive oil and some lime juice.
Of course, we need some onions in a salad.
Get that nice bite.
Some feta.
This is vegan feta.
It's actually by Sheese.
It's Greek style.
Give me a word, any word,
and I will show you how the roots of that word is Greek.
I'm really bad at accents.
Then some avocado for some nice creaminess.
This one has a very fun variety of textures.
And then, for our cucumbers, I thought it would be fun,
instead of just slicing cucumbers or dicing them,
if I spiralized them.
All right, to make the dressing, we'll do that first,
we're going to add the juice of one lime.
And that's it. No, I'm just kidding.
Olive oil.
This is a wonderful Greek olive oil.
No, I'm pretty sure it's Italian.
Yeah, it's Italian olive oil.
Now I'm going to add some mint.
This mint smells so good.
It's so fresh and light.
It's everything I want it to be.
I'm going to go from smallest vegetable to largest vegetable
for no reason other than I just feel like it.
So I'm going to add the onions.
All right.
Now cucumber ribbons.
And if you find that they are a bit too long,
you can just do a little bit of this.
Boingy, boingy, it's a slinky!
♪ Everyone loves a slinky ♪
Okay.
I make fun of people a lot
that spiralize zucchini all the goddamn time,
but it is really pretty.
I'll give them that.
We are adding, ooh, our watermelon.
It's really juicy.
This is a super juicy watermelon.
Gorgeous, darling, it's simply gorgeous.
My next video is just me pinching off ribbons of cucumber.
Welcome to my cucumber ASMR.
I'll add a bit more watermelon.
It's about three cups.
Shantay, you stay.
Has anyone else recently discovered "RuPaul's Drag Race"
and as obsessed with it as I am?
Or am I just the oldest person
and the last human being on the planet
to find out about the show?
We're going to add a creamy avocado to the mix.
And then gently fold that together
because you don't want the avocado to get too bruised.
And then we are going to sprinkle in
our vegan, Greek-style, or feta style, cheese.
It's so pretty and fresh and delicious.
Look at it.
(funky music)
We are here at the third and final barbecue side,
and guess what?
It's another salad.
I usually don't do a lot of salads on my channel.
But these are like fun salads.
Again, just like the macaroni salad,
I tried to be as traditional
to the American potato salad as I could.
I couldn't really think of a good egg replacer to use
instead of the egg that you guys would have access to,
so I skipped that step altogether.
But, for our potato salad, we need potat's, poteters.
Poteter.
Then we have some onions, celery, of course,
green onion, parsley, vegan mayo,
which is the star of the show in this episode.
We have dill pickles.
We have more extra pickles in pickle juice.
Apple cider vinegar and mustard.
Like every other salad that we've made today,
we're going to start with the dressing.
The base of all of our salads, more or less,
well, two out of three, that's not bad, is vegan mayonnaise.
We are going to add our vinegar.
I'm using Dijon.
You can use Dijon, brown, yellow if you want.
Yellow mustard is I think more traditionally used,
but I just like Dijon, so that's what I'm using
'cause I like it.
And you're going to whisk that together.
Now you want it to be a little bit runny
because just like macaroni salad,
it will thicken up as the sauce absorbs into the potatoes.
Now I also like to add a little bit of pickle juice.
Start with like a tablespoon.
Then you can add as much as you need
to get that nice runny dressing.
I do like a thinner dressing for these types of salads.
If you like a thicker dressing, just add more mayo.
So that's that.
It's lovely.
I am going to add the onion.
I'm going to add the celery.
I like to add extra pickles sometimes too.
You could add as many pickles as you want.
Pickles are great.
Some green onion. I'm saving some for a garnish.
And then the poteters.
And then gently, so that you don't bruise the potatoes
and turn them into potato mash.
It's just fun to say.
Poteter.
- [Producer] I couldn't tell.
- Poteter.
That's our potato salad.
Se finite.
(funky music)
That is how you make a potato salad, a macaroni salad,
and a cucumber and cauli, no.
Why can't I remember what a watermelon's called today?
And a watermelon salad.
I'm going to go from my left to right and taste test them.
All right, I want the perfect bite here
with this watermelon salad.
I want like a little bit of everything.
I need a piece of, come here.
Ah.
Mmm.
This salad is so good.
It's light.
It's super fresh.
It has a rich creaminess from the avocado.
Then you get that herby flavor from the mint.
It's just like the most well-balanced salad.
Mmm. I could eat all of it.
But I have two other bowls to eat, so I won't.
All right, let's go into the macaroni salad.
Mmm.
Also so good.
This is exactly how I remember macaroni salad tasting.
It has that nice herbiness, celery flavor,
and a little bit of salt,
freshness from the vegetables,
and it's also nice and creamy.
I hope you guys love that I talk with my mouth full.
You guys were the ones that demanded
that I try every single thing on camera.
All right, potato salad time.
Mmm, that was the perfect bite.
Mmm.
Oh my god, I fucking love potato salad.
Is there anything better than potatoes, mayo, and pickles?
I think not.
These sides are so good and so easy.
You can whip them up in a matter of minutes.
Boiling aside.
So let me know in the comments section
which one is your favorite.
Also let me know if you have a request for a recipe
that you would like to see veganized.
If you liked this video and you liked these recipes,
give this video a big thumbs-up and I'll see you next time.
Bye!