Russian salad (ensaladilla rusa)

Ingredients

• 100 ml soy milk
• 200 ml sunflower oil
• 1 teaspoon lemon juice (or vinegar)
• ¼ teaspoon salt
• 500 g cooked mixed vegetables (homemade or store-bought)
• A few strips of red bell pepper, raw or roasted (cold)
• 50 g olives (optional)
• 50 g sweet corn (optional)
• ⅛ teaspoon salt
• 1 teaspoon parsley (optional)
• ¼ teaspoon kala namak (optional)

Missing an ingredient?

• What to use instead of sunflower oil
• What to use instead of soy milk
• What to use instead of lemon
• What to use instead of canned sweet corn
• What to use instead of parsley
• What to use instead of red bell pepper

Instructions

1. Put the soy milk in the blender with the salt and blend on medium speed for 1 or 2 minutes.
2. Still blending, add the sunflower oil a little at a time, until it emulsifies and all the oil is used.
3. Add the lemon juice (or vinegar), blend again, taste and add a little more vinegar or salt to your liking.
4. What's in the blender now is the vegan mayo (about 300 ml, a little over a cup).
5. Chop the parsley. Pat the vegetables, olives and corn dry with paper towels, put them in a bowl with the salt and parsley and mix well.
6. Add the vegan mayo and mix very well. You can use less, depending on how creamy you like it.
7. Add the kala namak if you want a stronger flavor.
8. Decorate the dish with the pepper strips, or scoop the salad into balls with an ice cream scoop to serve on plates.
9. Keep it in the fridge until serving.

Nutrition facts

Approximate, per serving (about 154 g). Calculated with data from USDA FoodData Central.