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Do any of you struggle with salads during the winter season? I definitely do! But when it comes to food, there's always a hack to help us get a dose of veggies in our bellies. This time, the Russian salad, also known as Olivier salad is here to save the day.
Leafy green salads are super delicious, healthy and all that. But for these colder months of the year, we usually prefer food with a bit more hearty feel to it. This Russian dish is exactly that, a big bowl of nourishing veggies with the creamiest most delicious dressing ever.
I love this recipe for a few different reasons. First of all, I love traditional dishes. The Russian salad has been around for over 100 years! It was created by a really famous chef at a super fancy restaurant in Moscow.
The recipe was kept in secrecy for the longest time, so no one really knows what the original ingredients were. It has changed a lot over time and it's one of those recipes that families customise to what they prefer.
I also love this salad because it is super easy to make, really affordable and perfect for sharing. If you are in need of any potluck ideas, this is a great one. You will most likely delight everyone that gives this vegan Olivier salad a try.
Last but not least, the dressing that goes with the Russian salad is one of my favourites. It is super creamy and incredibly flavourful. Also, with very few ingredients, I was able to veganise it and get the right taste. You won't be missing any of the flavours from the non-vegan version.
The vegan mayonnaise is one of the key ingredients of this yummy sauce. Nowadays it is really easy to find it at your local supermarket. But if you want to go the extra mile, which I really recommend you do, you can make your own.
Usually, I go the DIY-route since mayo is really easy to make. You can find tons of recipes on the internet and most need as few as 4 ingredients. It will take you 5 minutes to have it ready and it is usually a lot healthier than buying it.
Aside from the vegan mayo, the other important ingredient in the sauce is black salt, it will help getting that subtle egg taste. And with some silken tofu and nutritional yeast, we are bumping up the nutrients, adding some protein and making it extra creamy.
Another important thing to consider for this vegan Olivier salad is the size of your veggies. We need the veggies diced into really small pieces. A good reference is the size of the green peas. We want to have a bit of everything in every single bite, the little pieces will ensure that's the case.
Whether this recipe gave you some vegan potluck ideas or you just found a new Christmas tradition we really hope you enjoy this delicious vegan Olivier salad as much as we do!
For the olivier salad
For the dressing
|Amount Per Serving|
|Calories 372||From Fat 163|
|% Daily Value*|
|Total Fat 18g||27.8%|
|Saturated Fat 2g||8.8%|
|Trans Fat 0g|
|Total Carbohydrate 47g||15.8%|
|Dietry Fiber 9g||37.3%|
|Vitamin K2 0µg||0%|
|Vitamin A 5560.97IU||111.2%|
|Vitamin B-12 4.87µg||81.2%|
|Vitamin B-6 6.8mg||339.9%|
|Vitamin C 39.52mg||65.9%|
|Vitamin D 0IU||0%|
|Vitamin E 1.53mg||5.1%|
|Vitamin K1 34.11µg||42.6%|
|Folic Acid 0µg|
|Pantothenic acid 1.46mg||14.6%|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
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