A tasty autumn and winter reinterpretation, the Russian Cauliflower Salad is perfect for those who want to avoid eating too many potatoes in their diet but still want something tasty to serve as a side dish or as a simple quick appetizer.
You can cook the vegetables by boiling them in a pot, steaming them with a basket, or in the microwave so that all the properties of the vegetables themselves are not dispersed in water.
If you like tasty salads, below I leave you more ideas for preparing them, and then, as always, we go right after the photo to find out how to prepare this Russian Cauliflower Salad!!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Russian Cauliflower Salad
- 12 oz cauliflower (net weight without waste)
- 12 oz carrots
- 9 oz peas (also frozen)
- 1/2 cup mayonnaise
- 2 pinches salt
- to taste black pepper
Tools
- 1 Steamer basket
- 1 Pot
- 1 Salad bowl
Preparation of Russian Cauliflower Salad
To prepare the Russian Cauliflower Salad, first scrape the carrots, cut the ends, and divide them first in half and then into pieces not too large.
Then take the florets from the cauliflower and if they are too large, cut them in half.
If you decide to cook them in a pot, bring enough slightly salted water to a boil, and as soon as it starts to boil, toss in the carrots, leaving them after the boil resumes for 3 minutes, then add the peas (even frozen ones) and cauliflower florets and cook for another 5 or 6 minutes from the time the boil resumes.
If instead you want to steam them using the basket, place 2 inches of water in the pot, place the basket on top with the carrots.
Cover the pot and cook the carrots for 2 minutes from the boil, then add the peas and cauliflower and cook for another 4 or 5 minutes.
Check the degree of doneness of the vegetables before removing them from the basket.
Place the vegetables in a Pyrex glass bowl, add 2 tablespoons of water, and cover with plastic wrap.
Place the bowl on the microwave turntable and set the maximum power (in my case 950 w) and 5 minutes of time.
Remove the container from the microwave and let it rest without removing the wrap for another 5 minutes; you will see that the wrap will create a vacuum.
The vegetables are cooked.
Instead, if you have the steamer basket for the microwave, place 1 inch of water at the bottom.
Place the basket and vegetables, then cover with the provided lid and start the steam cooking if your microwave has it.
Cook for 6 minutes and then let the vegetables rest inside the container for another 3 or 4 minutes.
After you have cooked the vegetables with the method most convenient for you, let them cool, then place them in a salad bowl, salt, and pepper, mixing well.
Add the mayonnaise and if you like, also 1 tablespoon of extra virgin olive oil, and mix well.
If you like, season with dry oregano and serve at room temperature or place in the refrigerator until ready to serve covered with plastic wrap.
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How to store Russian Cauliflower Salad
You can keep it in the fridge well-sealed with plastic wrap for 2 days.
More Recipes
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FAQ (Frequently Asked Questions)
Can I add potatoes?
Sure, you can add 2 peeled potatoes cut into pieces as large as the carrots and cook them first for 3 minutes from boiling before adding the carrots.
What can I substitute for mayonnaise?
You can substitute classic mayonnaise with vegan mayonnaise or even with fresh spreadable cheese like robiola or Philadelphia.
