Ukrainian Vinegret salad
100%
1
By Marianna T
Ukrainian Vinegret salad
5 steps
Prep:5minCook:15min
Vegan dish, winter heartwarming meal for Ukrainians. You can add some spring onions, pickled mushrooms, spices or anything your heart desire to this basic recipe. Some swap beans for green peas, thawed from frozen or canned — it's up to you how to make it your own "winter" salad.
Updated at: Mon, 02 Sep 2024 21:45:25 GMT
Nutrition balance score
Great
Glycemic Index
52
Low
Glycemic Load
44
High
Nutrition per serving
Calories526.2 kcal (26%)
Total Fat15.2 g (22%)
Carbs84.3 g (32%)
Sugars15.1 g (17%)
Protein16.3 g (33%)
Sodium1391.3 mg (70%)
Fiber16.7 g (60%)
% Daily Values based on a 2,000 calorie diet
Ingredients
1 servings
Instructions
Step 1
1. Wash potatoes and carrots (you can use baby carrots if you want), put them whole in a microwave safe bowl. Pierce each potato a couple of times with a fork. Add oil and salt, mix well, cover. Cook in your microwave on "potato" mode according to the number of potatoes you use.
Fork
Microwave BowlStep 2
Drain sauerkraut and beans. Chop sauerkraut to smaller pieces if desired. Put in a mixing bowl.
BowlStep 3
Cube cooked beets and pickles, add to the bowl.
Cutting Board
KnifeStep 4
When potatoes and carrots are soft, take them out of your microwave, let them cool to be safe to touch, cube and add to the bowl.
Step 5
Add oil and salt, mix well. It is ready to eat! Enjoy it as a stand-alone salad, side for some protein (pork or fish) or as cold salad next day.
