Dairy-Free Russian Salad
Delight in the creamy, tangy goodness of Dairy-Free Russian Salad—a vibrant, plant-based twist on the classic dish that’s perfect for any occasion. Packed with tender potatoes, sweet carrots, bright peas, crisp cucumber, juicy pineapple, and the zesty crunch of green apple, this colorful salad strikes the perfect balance of savory and sweet. Tossed in a velvety vegan mayonnaise dressing infused with a hint of lemon and freshly ground black pepper, each bite bursts with refreshing flavor. Gluten-free and ready in just 40 minutes, this versatile recipe makes a crowd-pleasing side dish or a light, wholesome main course. Garnished with fresh parsley and served chilled, it’s an irresistible addition to summer barbecues, potlucks, or weeknight dinners. Perfect for those seeking dairy-free alternatives, this Russian salad is both satisfying and inclusive!
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Ingredients
- 2 large Potatoes
- 2 medium Carrots
- 1 cup Frozen Peas
- 0.5 cup Canned Pineapple Chunks
- 1 medium Cucumber
- 1 medium Green Apple
- 0.5 cup Vegan Mayonnaise
- 1 tablespoon Lemon Juice
- 0.5 teaspoon Salt
- 0.25 teaspoon Black Pepper, freshly ground
- 2 tablespoons Fresh Parsley, chopped
Directions
Step 1
Peel and dice the potatoes and carrots into small, uniform cubes.
Step 2
In a medium-sized pot, bring water to a boil and cook the diced potatoes and carrots for about 15 minutes or until tender. Add the frozen peas in the last 5 minutes of cooking. Once done, drain and let cool completely.
Step 3
While the vegetables are cooling, drain the canned pineapple chunks and dice them into smaller pieces if necessary. Also, peel the cucumber and apple, then dice both into small cubes.
Step 4
In a large mixing bowl, combine the cooked potatoes, carrots, peas, diced cucumber, apple, and pineapple chunks.
Step 5
In a separate small bowl, mix vegan mayonnaise with lemon juice, salt, and black pepper until well combined.
Step 6
Pour the dressing over the vegetable and fruit mixture. Stir gently until all the ingredients are thoroughly coated.
Step 7
Garnish the salad with freshly chopped parsley.
Step 8
Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld together.
Step 9
Serve chilled as a delicious side dish or a light main course.
Nutrition Facts
| Serving size | (1530.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1194.7 |
| Total Fat 24.0g | 0% |
| Saturated Fat 4.2g | 0% |
| Polyunsaturated Fat 12.1g | |
| Cholesterol 27mg | 0% |
| Sodium 1912.9mg | 0% |
| Total Carbohydrate 230.0g | 0% |
| Dietary Fiber 31.8g | 0% |
| Total Sugars 65.5g | |
| Protein 27.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 250.5mg | 0% |
| Iron 10.9mg | 0% |
| Potassium 4729.6mg | 0% |
Source of Calories