Since I’m allergic to eggs, the one salad that I consciously avoided was the Russian salad but once I discovered eggless mayo, that was history! When I was looking online for the recipe of this salad I was confronted with a million options and as usual, I did a little bit of this and that to come up with my own version (after three attempts) that I was proud of. What I really like about this salad is that it is nutrition in a bowl and you can add all sorts of things right from boiled chicken to apples, pasta and even kidney beans (rajma) to it!
I must admit that posting the recipe for this salad wasn’t really on my mind until one of my regular ‘followers’ Prarthana asked for the recipe, so here goes:
1 potato, boiled and diced
1 cup of cabbage, shredded
1 red apple, diced
1 carrot, peeled, boiled and diced
1 green capsicum, deseeded and chopped
1/2 cup boiled chick peas
A handful of green peas, boiled
A handful of sweet corn, boiled
1 cucumber, deseeded and diced
For the dressing:
1 cup of fresh, thick yogurt
1 cup of fresh cream
1 cup of eggless mayonnaise
1 tbsp of olive oil – this makes the dressing very smooth and you can preserve the leftover for up to a week
Salt to taste
1/4 tsp of pepper powder
A pinch of mustard or even mustard powder
Some fresh parsley to garnish
Mix all the ingredients for the dressing together to form a smooth paste and allow this to chill in the fridge for about half an hour.
Place all the vegetables in a mixing bowl and stir in the dressing. Garnish with the parsley and serve chilled.