Vegan Olivier salad (Vegan Russian salad)

Anastasia

5 years ago

Vegan Olivier salad or more well known as Russian salad is an ultimate Soviet classics. It is the main dish almost on every table during winter holidays – Christmas and New Year.

This recipe even though it’s vegan is the most classic version ever. Pickled cucumber, canned green peas and sausage – this is what makes it taste real. If you decide to use sausage in this vegan Russian salad go for a soft soy one that you would use for a hot dog. This should be the closest thing.

And of course you can just omit all meat or egg replacements, use fresh green peas or cucumber, add olives and so on. It will still taste similar after you mix it with mayo.

Boil or steam whole unpeeled potatoes and carrot until just tender but not mushy.

Meanwhile drain and pat dry tofu with paper towels. Dice it into 1/4 inch pieces, sprinkle with Kala Namak and set aside.

Cool down boiled vegetables, peel them and also dice into 1/4 inch cubes.

Mix all the ingredients and stir well to combine. Taste for seasoning and serve.

Vegan Olivier salad (Vegan Russian salad)

★★★★★

5 from 1 reviews

The ultimate Soviet classics – vegan Olivier or Russian salad.

Author: Anastasia
Prep Time: 10 min
Cook Time: 25 min
Total Time: 35 minutes
Yield: 6-8
Category: Salad
Cuisine: Russian, Ukrainian, Soviet

Ingredients

3 medium potatoes
1 medium carrot
1/2 block firm tofu (150g)
300g vegan sausage, diced
2 medium pickles, diced
1 C canned green peas
1 small purple onion, finely diced
1 C vegan mayonnaise
Kala Namak to taste

Instructions

Boil or steam whole unpeeled potatoes and carrot until just tender but not mushy.
Meanwhile drain and pat dry tofu with paper towels. Dice it into 1/4 inch pieces, sprinkle with Kala Namak and set aside.
Cool down boiled vegetables, peel them and also dice into 1/4 inch cubes.
Mix all the ingredients and stir well to combine. Taste for seasoning and serve.