Все знают классический салат "селедка под шубой." У вегетарианцев есть своя версия!
 
There's a famous Russian salad called "herring under a fur coat." This is our vegan adaptation of that salad using nori instead of herring. We also used homemade vegan mayonnaise for this recipe.
 
Warning: This is time consuming, but definitely worth the delicious effort. Serve it like pieces of a cake!
 

Ingredients:

1 large potato
1 large carrot
1 large beet
2-3 pickles
1/2 cup peas
2-3 sheets of nori seaweed, cut into smaller pieces and wet slightly
1/2 cup vegan mayonnaise
Herbs: dill and cilantro
Salt and pepper to taste
 
Method:
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Boil or steam your potato, carrot and beet until tender. The beet will take longest. Use a grater to grate each of these ingredients separately. Grate the pickles as well.
 
Using a plate, spread a thin layer of mayonnaise as a base. Then layer the grated potato over the mayonnaise, followed by a layer of nori. Next come the carrots, cover with thin layer of mayonnaise, then nori. Next, mix your pickles and peas, then thin layer of nori. Finally, mix remaining mayonnaise with the grated beets, as well as salt and pepper to taste. Spread this last layer as if it is icing on a cake, forming the salad into your desired shape. Dust with herbs.
 
Cover the salad and chill in refridgerator for at least 2 hours, preferably overnight. Cut and serve like cake slices.

Bon appetite! Всем счастья!

Vegan Potato Salad

Preparation time: 45 minutes
Serves: 6 (as an appetizer)

 The inspiration for this salad comes from the Russian 'olivie' salad, which is loved widely and eaten in many homes over New Year's! 

The salad lasts in the refrigerator for several days and is great as a side to a meal. You can also spread it on bread or crackers and serve as an appetizer! 




Ingredients
3 medium potatoes
1 carrot
1 celery stalk
3 dill pickle slices
5-7 green olives
Fresh herbs: dill, cilantro
1 teaspoon mustard
2-3 tablespoons vegan mayonnaise (To be honest, we had a very hard time finding this in Kazakhstan. It's available in Russia and the US, not sure about other places in the world)
2 tablespoons pickle juice from pickle jar OR 1 teaspoon apple cider vinegar

Add ons:
Salt, pepper, pinch of asafetida (optional!), pinch of turmeric

Boil the potatoes and carrots until tender. When ready, cool and dice into small pieces.  I sometimes plunge in cold water if I am in a hurry. In the meantime, cut your celery, pickles, and olives into small pieces. Mince the fresh herbs and put all of these ingredients together in a large bowl. Add the mustard, mayonnaise, pickle juice or vinegar, and spices. Use salt and pepper to taste.  Adding a bit of turmeric gives the salad a nice bright color, and it's good for you! Since I prefer not to eat onions, I also add a tiny pinch of asafetida for flavor, but you could use green onions if you have any on hand. 

Our beet salad was featured on the website MindBodyGreen!  Check it out here…

lhttp://www.mindbodygreen.com/0-10505/vegetarian-recipe-bonkers-beet-salad.html