Dairy-Free Russian Salad
Elevate your salad game with this vibrant and refreshing Dairy-Free Russian Salad, a plant-based twist on the classic dish that’s perfect for any occasion! Featuring a colorful medley of tender potatoes, sweet carrots, crisp cucumber, juicy pineapple chunks, and tangy green apple, all brought together with a creamy vegan mayonnaise dressing infused with lemon juice and freshly ground black pepper, this recipe is a delightful harmony of textures and flavors. Complemented with the brightness of fresh parsley, this salad is completely dairy-free, making it ideal for vegan diets or those with lactose intolerance. Ready in just 40 minutes, this dish is a versatile choice—serve it chilled as a light main course, or pair it as a side dish to elevate your meal. Searching for a healthy, easy, and allergy-friendly salad recipe? This Dairy-Free Russian Salad is a must-try!
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Recipe Information
Ingredients
- 2 large Potatoes
- 2 medium Carrots
- 1 cup Frozen Peas
- 0.5 cup Canned Pineapple Chunks
- 1 medium Cucumber
- 1 medium Green Apple
- 0.5 cup Vegan Mayonnaise
- 1 tablespoon Lemon Juice
- 0.5 teaspoon Salt
- 0.25 teaspoon Black Pepper, freshly ground
- 2 tablespoons Fresh Parsley, chopped
Instructions
Peel and dice the potatoes and carrots into small, uniform cubes.
In a medium-sized pot, bring water to a boil and cook the diced potatoes and carrots for about 15 minutes or until tender. Add the frozen peas in the last 5 minutes of cooking. Once done, drain and let cool completely.
While the vegetables are cooling, drain the canned pineapple chunks and dice them into smaller pieces if necessary. Also, peel the cucumber and apple, then dice both into small cubes.
In a large mixing bowl, combine the cooked potatoes, carrots, peas, diced cucumber, apple, and pineapple chunks.
In a separate small bowl, mix vegan mayonnaise with lemon juice, salt, and black pepper until well combined.
Pour the dressing over the vegetable and fruit mixture. Stir gently until all the ingredients are thoroughly coated.
Garnish the salad with freshly chopped parsley.
Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld together.
Serve chilled as a delicious side dish or a light main course.
Nutrition Facts
Calories |
1195 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.0 g | 31% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 12.1 g | ||
| Cholesterol | 27 mg | 9% | |
| Sodium | 1913 mg | 83% | |
| Total Carbohydrate | 230.0 g | 84% | |
| Dietary Fiber | 31.8 g | 114% | |
| Total Sugars | 65.5 g | ||
| Protein | 27.8 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 250 mg | 19% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 4730 mg | 101% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
