|A wonderful layer salad "Sea under a coat"
||[Mar. 2nd, 2006|06:07 pm]
cheap vegan eats
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I gave this strange (but nice) name to a delicious veganized version of a popular layered salad of russian/jewish origin (if I am not mistaken). It is made of kelp, root vegetables, avocado and lots of mayonnaise. This is a LAYERED salad - the ingredients are not mixed but layered. It makes the salad not only tasty but also pretty colorful.
"Sea under a coat" / "Море под шубой"
The original russian name 'Селёдка под шубой' ('selyodka pod shooboy') is literally translated as 'Herring under a fur coat'. The original non-vegan version is made of a layer of herring at the bottom (here replaced with wakame) and it's "fur coat" on the top made of several layers of cooked and roughly grated root vegetables and mayonnaise (use vegan mayonnaise!). The whole thing is topped with hardboiled eggs (here replaced with avocados). I didn't eat anything like that since I went vegan, and creating a veganized version of this salad short time ago made me and some fellow vegetarians totally happy :-)
1/2 cup wakame (or another kelp with a strong sea taste - I crushed dry wakame and soaked in hot water)
1 cup boiled potatoes, grated
1 cup boiled beetroot, grated
1/2 cup boiled carrots, grated
1/2 avocado, chopped and soaked in a small amount of lemon juice and/or vinegar (or it will turn ugly brown without lemon juice and vinegar or other antioxidant)
several slices of onion
1/2-1 cup vegan mayonnaise
salt and pepper and herbs to taste (use parsley if you have some)
Cook unpeeled root vegetables - just boil them for nearly 20-30 minutes. Then cool, peel and grate them. You may use more or less of any particular vegetable according to your personal taste. But do not exclude beetroot and potatoes!
Take a deep table dish or a glass bowl.
First grease a dish with some olive oil or anything else, then put the layers:
then the "sea":
Layer#2: wakame topped with onion slices
then the "coat" as following:
Layer#4: grated carrots
Layer#4,5: mayonnaise (optional)
Layer#5: grated potatoes
Layer#5,5: mayonnaise (optional)
Layer#6: grated beetroot
Top-Layer: avocados (soaked with lemon juice and vinegar, then mixed with some mayonnaise) and chopped parsley or other herbs above
Put the ingredients in thin layers (each layer 1/4 - 1/2 inch high) into the dish. Put some mayonnaise beetween the layers. Use enough mayonaise for the special mayonnaise layers: #3 and #7. You may also use another order for the root vegetable layers or make several layers of the same vegetable.
Set aside (put into refrigerator) for 2-5 hours. Then serve with your favorite bread. Cut it as a cake, to get a piece of each layer on your plate. Enjoy!
Wakame article at Wikipedia
Non-vegan recipe at RussianFoods.com