New Russian Salad Recipe
Serves
4
Ingredients
- 400g mixture of carrots, cauliflower, radishes, crisp lettuce or chicory
- 25g frozen peas
- 2 spring onions, finely sliced
- 150g cooked beetroot, cut into fingers
- 50g gherkins, halved
- a small bunch of dill fronds and stems or a few chives, finely chopped
For the horseradish mayo
- 3tbsp mayonnaise (or non-dairy alternative)
- 3tbsp Greek yogurt (or non-dairy alternative)
- 1tbsp lemon juice or cider vinegar
- 1tbsp horseradish sauce
- 1tsp Dijon mustard
- salt and freshly ground black pepper
Method
Peel the carrots and cut them lengthways into quarters if small or if large, into matchsticks. Slice the cauliflower into bite-size pieces as thinly as you dare without the slices falling apart. Put the carrots, cauliflower and peas into a bowl and pour over half a kettle of boiling water and leave it to stand for 10 minutes.
Put the spring onions into a bowl of cold water to dilute their strength. Slice the radishes and separate the leaves of lettuce or chicory, if using.
Put the horseradish mayo ingredients in a small bowl and mix together. Taste and adjust the flavour accordingly; it should be punchy with heat from the horseradish and mustard.
Drain the carrots, cauliflower, peas and the spring onions. Arrange on a serving plate or wooden board, along with the beetroot, gherkins and remaining ingredients. Splash over the dressing and scatter the herbs over the top. Serve straight away or leave for up to 30 minutes at room temperature.
Recipe courtesy of The 30 Minutes Diabetes Cookbook by Katie and Giancarlo Caldesi with Jenny Phillips, Kyle Books. Photography: Maja Smend.
For your information – in some cases we have suggested changing an ingredient in a recipe for a dairy alternative. We cannot guarantee that this is in line with key diabetes advice.
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