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Creamy Russian Salad- Vegano Italiano Festival Tasting and Webcast Segment 2

Join us the Summer for the best vegan vacation you'll have- The Inaugural Year of Vegano Italiano Festival July 2015! Dr. Ruby and several other special guests will be hosts on this special adventure in Italy. Watch to learn all about the trip plus watch us make some yummy Italian dishes! In this segment we make a super creamy vegan mayo and Russian Salad!
Ingredients
  Cauliflower 1⁄2 Cup (8 tbs)
  Carrot 1⁄2 Cup (8 tbs)
  Turnip 1⁄2 Cup (8 tbs)
  Peas 1⁄2 Cup (8 tbs)
  Celery stalk 1
  Almond milk 1⁄3 Cup (5.33 tbs)
  Sunflower oil 1 Cup (16 tbs)
  Almond flour 1⁄4 Cup (4 tbs)
  Turmeric 1 Teaspoon
  Pink salt To Taste
  Lettuce head leaves 1 Pound
Directions

MAKING

1. Blend together almond milk, sunflower oil, almond flour, turmeric and pink salt.

2. Continue to blend for about 20 minutes until it reaches a mayonnaise consistency.

3. Mix the dressing with the vegetables. Put in a sealed container and let it sit in the refrigerator overnight.

SERVING

4. Serve the salad over a fresh cabbage or lettuce leaf. Drizzle some extra dressing on top. Enjoy.

Things You Will Need
Blender

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Dish: 
Salad
Course: 
Side Dish
Ingredient: 
Almond Flour
Method: 
Mixing
Restriction: 
Raw, Vegan
Taste: 
Savory
Channel: 
VeganLife
Servings: 
12

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Nutrition Rank

Nutrition Facts

Serving size

Calories 215 Calories from Fat 181

% Daily Value*

Total Fat 21 g31.7%

Saturated Fat 3.2 g15.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 67.4 mg2.8%

Total Carbohydrates 7 g2.4%

Dietary Fiber 2.1 g8.3%

Sugars 3.6 g

Protein 2 g3.7%

Vitamin A 92.9% Vitamin C 27%

Calcium 3.3% Iron 4.3%

*Based on a 2000 Calorie diet

Creamy Russian Salad- Vegano Italiano Festival Tasting And Webcast Segment 2 Recipe Video