Is there anyone else who is in love with some of the vegan mayonnaise? I am totally addicted! I managed to convert some of the salads that I used to enjoy into vegan ones with great success. Actually, vegan mayonnaise, I find, is more delicious and lighter too.
Russian Salad is one of the winter salads, traditionally made around New Year’s Eve in Turkey as well as in Russia. It is also an addition to hors d’oeuvre platters at the restaurants. Usually there is a heavy, blanket of mayonnaise which is too much that you can mould the whole salad into an ancient tomb-tumulus. With this vegan one, I tried to achieve a lighter version.
1 potato, peeled, diced and boiled
1 small carrot, peeled, diced and boiled
½ cup frozen baby peas, boiled
5 tiny gherkins, cut into small pieces
3 tbsp vegan mayonnaise
2 twig flat leaf parsley, chopped
• Mix together the potato, carrot, peas and gherkins in a mixing bowl.
• Add mayonnaise, parsley and pepper.
• Stir carefully and serve.
Note: I actually ActiFried the potato and carrot for this recipe. If you don’t have an ActiFry, boiling the vegetables is just fine.