Vegan Russian Salad
Indulge in the vibrant and creamy flavors of this Vegan Russian Salad, a plant-based twist on the classic dish that’s perfect for any occasion. Packed with tender potatoes, carrots, green peas, and green beans, this recipe showcases a colorful medley of fresh vegetables, complemented by tangy pickles for a delightful crunch. A homemade vegan mayonnaise and Dijon mustard dressing ties everything together, delivering a rich and zesty flavor profile that’s sure to impress. Topped with fragrant fresh parsley, this dish is both visually stunning and irresistibly tasty. Ready in just 35 minutes and ideal for meal prep or gatherings, this Vegan Russian Salad is a must-try for vegans and salad lovers alike.
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Recipe Information
Ingredients
- 2 medium Potatoes
- 2 medium Carrots
- 1 cup Green peas, fresh or frozen
- 1 cup Green beans
- 1 cup Pickles
- 1 cup Vegan mayonnaise
- 1 teaspoon Dijon mustard
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper, freshly ground
- 2 tablespoons Parsley, fresh
Instructions
Peel the potatoes and carrots and cut them into small cubes.
In a large pot, bring water to a boil over medium-high heat. Add a pinch of salt.
Add the cubed potatoes to the boiling water and cook for about 10 minutes, until tender but not mushy. Use a slotted spoon to remove them from the water and set aside to cool.
In the same pot of boiling water, add the cubed carrots. Cook for about 5-7 minutes until they are tender, then remove and set aside to cool.
Add the green peas to the boiling water and cook for about 2-3 minutes if fresh, or according to package instructions if frozen. Remove and set aside to cool.
Finally, add the green beans to the boiling water and cook for 4-5 minutes until tender. Remove and set aside to cool.
While the vegetables are cooling, dice the pickles into small pieces.
In a small mixing bowl, combine the vegan mayonnaise, Dijon mustard, salt, and black pepper. Stir well to create a creamy dressing.
In a large mixing bowl, combine the cooled potatoes, carrots, green peas, green beans, and pickles. Gently toss to mix.
Pour the dressing over the vegetable mixture and stir gently to ensure everything is evenly coated.
Finely chop the fresh parsley and sprinkle it over the salad for garnish.
Refrigerate the salad for at least 30 minutes to allow the flavors to meld together before serving.
Nutrition Facts
Calories |
1150 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.7 g | 60% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 24.3 g | ||
| Cholesterol | 54 mg | 18% | |
| Sodium | 3986 mg | 173% | |
| Total Carbohydrate | 168.9 g | 61% | |
| Dietary Fiber | 26.9 g | 96% | |
| Total Sugars | 39.8 g | ||
| Protein | 23.7 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 300 mg | 23% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 3506 mg | 75% | |
*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.
