Soviet Cuisine: Light Vegan Salads II

Carrots. summer radish & even sauerkraut are also popular ingredients for traditional Russian salads. Here are some recipes for your cooking inspiration, Esteemed Readers.

Carrot, Apple & Walnut Salad Ingredients:

Carrots – 200 gr., apples (not too sweet)- 300 gr., walnuts (fresh or toasted) – 100 gr., 2 tbs. of dressing you like (mayonnaise, yogurt, oil, etc.), some raisins (prepared) – on demand, some lemon juice for the apples. NB: It seems to me that oil is the best dressing for this salad.

Preparation:

Wash & peel carrots & apples. Grate the carrots, cut apples in four pieces, cover with lemon juice, slice well. Chop the walnuts. Place everything into a serving bowl, mix up well. Add a dressing & raisins. Serve instantly.

Summer Radish Fresh Salad Ingredients: 

1 medium summer radish, 1 carrot, 1 apple (not too sweet), 2-4 cloves of garlic (on demand), 1/4 lemon, lemon zest -1/2 tsp.

Preparation:

Wash  the radish, the carrot & the apple well, peel them off, wash again & grate. Mix up well in a serving bowl. Mince the garlic, add into the salad together with the lemon zest. Squeeze the lemon juice, mix up again & serve.

Sauerkraut & Leek Salad Ingredients:

Sauerkraut – 250 gr., leek – 250 gr., sour cream/mayonnaise/yogurt – 1/2 glass, cumin seeds/ dill seeds – 1 tbs., some salt & pepper.

Put the sauerkraut into a colander, wait until the juice has gone. Peel the leek, wash it well, leave one leaf for decoration, slice the rest. Place the vegetables into a serving dish or a bowl, mix up with the seeds, add the dressing, salt & pepper. Decorate with a leaf of leek.

Enjoy the meal!🥬🥕

PS. The recipes are translated from authentic Soviet Culinary Books.

Maria KethuProfumo

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About kethuprofumo

Reconstructing the Past for the glorious Future
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8 Responses to Soviet Cuisine: Light Vegan Salads II

  1. These look delicious, Maria. I love leeks and saurkraut. I never thought to put them together.

  2. fulvialuna1 says:

    Grazie!!!
    Adoro le insalate ❤

  3. HesterLeyNel says:

    I love sauerkraut (and mashed potatoes). We make our own fermented sauerkraut, but I’ve never used it in a salad. Leeks sound good, yes, and why not peppers, peppadews and fresh paprika as well? With mayonnaise or yoghurt. I also love carrots but prefer to them cooked, in stews or soup.

  4. Pingback: Soviet Cuisine: Light Vegan Salads II - Dott. Orazio Occhipinti

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