RCI-VG.005.0186.001
Russian Vinaigrette Salad
Russian Vinaigrette Salad from the Recidemia collection
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- 5 unit
- beet (or 1 canned beets (already cooked))1 unit
- 2 unit
- – 2 pickled cucumber1 unit
- – 5 tbsp shredded sauerkraut4 unit
- 3% vinegar2 tbsp
- medium-size onion or the corresponding amount of green onion1 unit
- 4 tbsp
- 1 unit
Method
1
Peel potatoes and cut into 1/2-inch cubes, then boil in salted water until tender, about 10-15 minutes. Drain and cool completely.
15 minutes
2
Peel and dice carrots into 1/2-inch cubes, then boil in salted water until just tender, about 8-10 minutes. Drain and cool completely.
10 minutes
3
Dice the pickled cucumber into small 1/4-inch pieces.
4
Peel and finely dice the onion, or chop green onion if using that instead.
5
In a large bowl, combine the cooled potatoes, carrots, shredded sauerkraut, pickled cucumber, and onion.
6
In a small bowl, whisk together the vegetable oil and vinegar until emulsified.
7
Pour the dressing over the vegetable mixture and gently toss to combine, ensuring all ingredients are evenly coated.
8
Add the diced beet last and fold gently to distribute without breaking other vegetables or over-staining the salad.
9
Season with salt to taste and let the salad rest for at least 10 minutes before serving to allow flavors to meld.
10 minutes