Vegan Fleischsalat
Discover the perfect plant-based spin on a German classic with this Vegan Fleischsalat! This flavorful salad swaps traditional meat for thinly sliced vegan bologna, combined with tangy pickles, crunchy onions, and a creamy vegan mayonnaise-based dressing seasoned with Dijon mustard, apple cider vinegar, and a hint of sweetness. Ready in just 15 minutes, this quick and easy no-cook recipe is bursting with bold flavors and zesty undertones, all brought together by fresh parsley. Ideal for serving as a refreshing side dish or a hearty sandwich filling, Vegan Fleischsalat is a versatile and satisfying option for vegan buffets or light meals. Chill it for an hour to allow the flavors to meld, and let this dairy-free, meat-free dish surprise your taste buds with its authentic taste and texture.
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Recipe Information
Ingredients
- 200 g vegan bologna slices
- 100 g pickles
- 120 ml vegan mayonnaise
- 1 small onion
- 1 tbsp Dijon mustard
- 1 tsp apple cider vinegar
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.5 tsp sugar
- 2 tbsp fresh parsley
Instructions
Start by slicing the vegan bologna slices into thin strips. Aim for strips about 1/4 inch wide, resembling the texture and size of traditional Fleischsalat.
Chop the pickles into small, even pieces and set them aside.
Finely chop the small onion. If you prefer a milder onion flavor, you can soak the chopped onion in ice water for 10 minutes and then drain it.
In a large mixing bowl, combine the vegan mayonnaise, Dijon mustard, apple cider vinegar, salt, black pepper, and sugar. Stir until well combined to form the creamy dressing.
Add the sliced vegan bologna, chopped pickles, and chopped onion into the bowl with the dressing. Mix well until everything is evenly coated with the creamy sauce.
Chop the fresh parsley finely and add it to the salad. Mix again to incorporate the parsley into the salad.
Taste the salad and adjust the seasoning as needed, adding more salt, pepper, or sugar according to your preference.
Cover the bowl and let the salad chill in the refrigerator for at least 30 minutes to allow the flavors to meld. This salad can be prepared a day in advance for enhanced flavors.
Serve the Vegan Fleischsalat cold, garnished with additional parsley if desired. Enjoy it as a side dish with bread or as a part of a vegan buffet.
Nutrition Facts
Calories |
728 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.1 g | 60% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 12.2 g | ||
| Cholesterol | 27 mg | 9% | |
| Sodium | 5051 mg | 220% | |
| Total Carbohydrate | 48.7 g | 18% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 15.5 g | ||
| Protein | 38.3 g | 77% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 235 mg | 18% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 737 mg | 16% | |
*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.
