MILLENNIAL RUSSIAN SALAD

Creamy salad made with a combination of jicama, cabbage, apples, black grapes, radishes, herbs and almond mayo with spinach & red cabbage 

Russian Salad.jpg

Humanity is always changing as nature does. Human diversity is always at its best since we keep mixing cultures, ideologies and beliefs; we breed new plants as we compose new songs and recipes. This universe is expanding out of that diversity. You are helping to make that happen, since you are adding to the expansion of it with every creation and every thought.

This is an alternative version of a Russian Salad - we skipped the potatoes. Be playful, have fun with this recipe, change it and add extra yumminess to it. Let me know what you come up with. Have fun!

4 portions, raw and plant based 

INGREDIENTS: 

2 cup almond mayonnaise 

1 peeled jicama or 2 cups diced. 

    Use 4 cucumbers if jicama is not available in your area

3 valencia oranges 

2 Apples or 1.5 cups - 1 apple cut in slices, the other diced, soaked in orange juice and drained. 

1 cup black grapes- cut in half

⅓ cup of golden raisins 

3 stems of scallions - thin circles 

3 stems parsley - minced 

1 stalk celery - minced

6 stems fresh dill

1 bunch or 4 oz of spinach 

½ small red cabbage 

4 radishes cut in slices 

Fresh marjoram or oregano leaves 

1 beet - peeled, diced, steamed 

PREPARATION: 

Add all ingredients into a bowl. 

Peel and dice jicama. Make sure hard skin and brown spots are left out. If you are using cucumbers, partially peel the cucumber, take out the seeds and dice. 

Have 1/2 cup of orange juice ready.  Then, cut the apples in half and take out the core. Dice one apple, which will go with the mayo and cut the other apple into thin slices, which will go with the salad. 

Peel one beet.  Dice and steam to prepare to add to the mix.  

Cut scallions into small circles.  Mince parsley, dill and celery. Add into a bowl and mix with light mustard sour cream. 

Slice the red cabbage as finely as possible or use a mandoline to help. Give it a rinse and mix with spinach. Add raishes and marjoram or oregano and use this as a base to decorate your plate.  Place the veggies/fruit mix with almond mayo on top. Devour as you feel like it.