Vegan Russian Salad

Although as the name suggests that this dish originates from Russia, it’s a typical tapas dish found all over Spain. However, as in most traditional Spanish bars it can be hard to find a tasty vegan version as usually it contains both eggs and tuna.

Here I’ve come up with an amazing vegan recipe for this that is not only super yummy but also full of many health benefits. Nori is often considered a superfood as it contains 10 times the amount of calcium as milk and is also high in the micronutrient iodine, which in today’s modern diet we tend to be lacking. Also, the recipe uses a lot of carrots which are high in antioxidants, contain vitamin A and nutrients essential for eye health. So this mean they helps to maintain your eyes as well as protecting you from skin damage.

I usually prepare this a side dish or complement to other food but also it’s the perfect food to keep in the fridge to snack on whenever you’re hungry.

Serves: 4-5 people.

Prep time: 15 minutes Cook time: 1 hour Total time: 1hour 15 minutes

Ingredients

·         4 Medium potatoes

·         5 Medium carrots

·         ½ cup Frozen peas

·         ½ cup Sweetcorn

·         1 cup Green olives (pitted and cut into small pieces)

·         1 tbsp Nori seaweed

·         Vegan mayonnaise to taste (Homemade or shop bought)

·         1 tsp Garlic powder

·         Pinch of paprika

·         Salt and pepper to taste

·         Chive or parsley to serve

Method 

1.      Thoroughly wash the potatoes. Place in large pot and cover with water and a generous pinch of salt. Bring to boil and cook until soft all the way through (roughly 40 minutes).

2.      Wash carrots and cut into small cubes leaving the skin on. Put in a separate pot with water and some salt. Bring to the boil and cook for 15 minutes before adding the frozen peas. Once cooked, drain and set aside in a large bowl.

3.      When the potatoes are ready, drain the water and cover with cold water to cool them down. Under a cold tap, you should be able to remove the skin by hand.

4.      Remove all potato skins and chop potatoes into small cubes. Add to the carrots and peas. Place in the fridge for an hour to cool down.