Winter Root Vegetable Salad
This delicious salad was inspired by the Polish ‘Sałatka jarzynowa’ and is often served as a side-dish at Christmas meals or at Easter meals, but it is delicious anytime of the year. We enjoyed it as our lunch and looked forward to having it again as a side-dish at supper.
Serving Size: 6
- 2 medium carrots
- 2 medium-large parsnips
- ¼ medium celeriac or celery root
- ¾ cup dill pickles, not the sweet sour
- 1 large apple
- 1 cup peas
- 1 cup corn
- ¼ cup parsley, finely chopped
for the dressing:
- ¾ cup non-dairy yogurt
- 2 teaspoons spicy mustard
- 1-2 teaspoons horseradish
- ¾-1 teaspoon black salt
- black pepper
- Peel and dice the vegetables. All the vegetables should roughly be the same size.
- Place them in a steamer and steam until they are soft but not mushy (5-8minutes).
- Plunge them into cold water and then drain.
- While the vegetables are draining, chop the dill pickles.
- Place the drained vegetables in a large bowl and add the chopped pickles.
- If using frozen peas, thaw or if using canned peas, drain.
- If using frozen corn, thaw or if using canned, drain.
- Add the peas and corn to the rest of the vegetables
- Chop the apple and add to the salad.
- In a separate bowl, mix the dressing.
- Mix the dressing ingredients and season to taste with pepper. It should be slightly sour and spicy from the horseradish and mustard, yet enjoyably flavorful.
- Add the chopped parsley and pour the dressing over the vegetables.
- Gently mix the salad well.
- Place a plate over the bowl and place in the refrigerator to season overnight or at least 4-6 hours.
It is important to use the black salt, as it gives a sulfur flavor to replace the eggs that vegans do not eat.