Vinaigrette with Seaweed
by Editorial Staff
All kinds of vinaigrette recipes I’ve come across! Still, this vinaigrette with seaweed and pickled cucumbers continues to be my favorite! It’s simple – cut boiled vegetables (beets, potatoes, and carrots) and pickled cucumbers into cubes, add seaweed and a vinaigrette dressing made of vegetable oil, vinegar, soy sauce, and mustard. Tasty and healthy!
Ingredients
- Beets – 250 g (0.5 large)
- Seaweed (kelp) – 200 g
- Pickled cucumbers – 150 g
- Potatoes – 300 g (3 small)
- Carrots – 150 g (1 large)
- Green onions – 3-4 pcs.
- Vegetable oil – 60 ml (4 tablespoons)
- Vinegar 6% – 1 tbsp
- Soy sauce – 15 ml (1 tablespoon)
- Dijon mustard – 1 teaspoon
- Salt to taste
- Ground black pepper – to taste
Directions
- It is best to boil vegetables for the vinaigrette in advance. I cook everything in one saucepan, but you can cook the beets separately, as their cooking times vary significantly. Wash the beets, potatoes, and carrots thoroughly, pour water in a saucepan, and put on fire. Cook vegetables over low heat until tender. Potatoes and carrots will be ready in 20-25 minutes. And the time of boiling beets, alas, is difficult to predict – it depends on the variety and size. The average cooking time is 40-50 minutes. I cooked for a little over 1.5 hours. Remove the prepared vegetables from the broth and leave to cool.
- Peel the cooled potatoes, carrots, and beets (I cut off half since the root crop was very large).
Also, prepare the rest of the salad ingredients. I have seaweed with carrots and celery, but you can take it without additives. Dijon mustard can be replaced with regular mustard (if it is spicy, you will need 2 times less). - Cut the beets into cubes with a side of about 0.7 cm. Drizzle the beets with vegetable oil (30 ml) so that they do not stain the rest of the ingredients so much. Stir and set aside for now.
- Cut the carrots into cubes in proportion to the beets.
- Cut the potatoes into the same cubes.
- Cut the pickled cucumbers into cubes too.
- Cut the seaweed into smaller strips and add to the salad bowl.
- Prepare vinaigrette dressing: mix vegetable oil (30 ml), vinegar, soy sauce, mustard, and black pepper.
- Combine all prepared vinaigrette ingredients (carrots, potatoes, cucumbers, seaweed, beets, and dressing) in a large salad bowl.
- Rinse green onions, dry, and chop finely. Add the onions to the salad.
- Mix. Taste and salt if necessary.
Enjoy your meal!
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