Russian veggie salad irresistible
IF you like salads, you will find Russian vegetable salad irresistible. This is a vegetarian salad free from meat. Obed Katushabe, a chef with Amazing Grace Crystal Dining says most of the vegetables in the salad are pre-cooked which makes it very nutrit
By Agnes Kyotalengerire
IF you like salads, you will find Russian vegetable salad irresistible. This is a vegetarian salad free from meat. Obed Katushabe, a chef with Amazing Grace Crystal Dining says most of the vegetables in the salad are pre-cooked which makes it very nutritious.
Besides, you can have it as a complete meal because it is heavy since it is served with satisfying ingredients like bread, eggs and Irish potatoes.
Below is what you require to prepare Russian vegetable salad.
Ingredients
30g cucumber
2 boiled eggs
2 boiled potatoes, diced
60g green fresh peas
4 lettuce leaves
10g chopped fresh parsley
80mls fresh mayonnaise
20g chopped onions
20mls tomato ketchup
40g boiled carrots, diced
Salt and white pepper
Method
Boil the green peas in water with sodabi-carbonate and set aside
Boil the carrots and the potatoes
Chop the cucumber and add it to the already boiled vegetables
Put the rest of the ingredients together, add mayonnaise, mix gently and season
Boil the eggs and set them aside to cool
Cut them
Line your plate or salad bowel with lettuce leaves
Garnish with eggs and a touch of tomato ketchup
Serve with bread rolls or toasted bread.
IF you like salads, you will find Russian vegetable salad irresistible. This is a vegetarian salad free from meat. Obed Katushabe, a chef with Amazing Grace Crystal Dining says most of the vegetables in the salad are pre-cooked which makes it very nutritious.
Besides, you can have it as a complete meal because it is heavy since it is served with satisfying ingredients like bread, eggs and Irish potatoes.
Below is what you require to prepare Russian vegetable salad.
Ingredients
30g cucumber
2 boiled eggs
2 boiled potatoes, diced
60g green fresh peas
4 lettuce leaves
10g chopped fresh parsley
80mls fresh mayonnaise
20g chopped onions
20mls tomato ketchup
40g boiled carrots, diced
Salt and white pepper
Method
Boil the green peas in water with sodabi-carbonate and set aside
Boil the carrots and the potatoes
Chop the cucumber and add it to the already boiled vegetables
Put the rest of the ingredients together, add mayonnaise, mix gently and season
Boil the eggs and set them aside to cool
Cut them
Line your plate or salad bowel with lettuce leaves
Garnish with eggs and a touch of tomato ketchup
Serve with bread rolls or toasted bread.