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Vegetable salad with vegan curry sauce

I love salads, it's my favorite dish since I can remember. When I was little, I ate my mother's sweetcorn while making salads for Christmas. Today I make occasional salads myself, although I haven't made them for a long time, because I didn't know what mayonnaise could replace. I found the perfect recipe on Jadłonomia's blog, which I modified and additionally extended with something delicious - curry sauce.

Below you will find a quick recipe for vegan salad with curry sauce. I made this salad on Christmas Eve and today I made it on New Year's Eve because it is really tasty and most importantly it is made quickly. Has only one minus. Quickly disappears from the bowl, so today I made a huge portion, which is enough for us for a few days.

vegan salad

Layered vegan vegetable salad

Components:
• 2 canned corn
• 2 cans of peas
• 1 big compare
• 1 medium-sized Chinese cabbage
• 6-7 pickled cucumbers
• salt
• pepper

Execution:
Drain the peas in a strainer. During this time, cut finely. Put in the bottom of the bowl. Throw the peas into the leek, and in its place for the strainer throw corn to drain. The next layer (on peas) is corn, which we throw into a bowl. Cut the pickled cucumbers finely and drain through a strainer. At this time, we wash the Chinese cabbage and cut into millimeter strips 5. Put the drained pickled cucumbers on the corn, sprinkle with another layer of leek. The last layer is Chinese cabbage, which after washing and drying with a paper towel, throw it into the bowl. Top it with vegan curry sauce.

Note:
All vegetables should be drained so that the salad is not too wet. Sprinkle each layer of vegetables gently with salt and pepper.

vegan mayonnaise

Perfect vegan curry sauce

Components:
• a glass of unsweetened soy milk
• 230 ml vegetable oil
• 3 / 4 teaspoon of black kala namak salt, which gives an egg flavor
• 1,5 teaspoons vinegar
• teaspoons of French mustard
• 4 spoons of yeast flakes
• 3 curry spoons
• pepper

Execution:
Pour a glass of soy milk into a tall dish, add 1,5 teaspoons of vinegar and blend with a blender for 3 minutes. After 3 minutes, add yeast flakes, black salt and French mustard and blend for 5 minutes. After 5 minutes, without interrupting blending, add a thin stream of vegetable oil and blend for about 1 minute. We add curry and blend for 30 seconds. After this time, the curry sauce will be quite thick, and if you put it in the fridge it will thicken further. If you do not add curry in the last phase, you will have the best vegan mayonnaise. sojonez.

I use Bosch Maxomixx blender for curry and soy sauce, which has been bravely used in the kitchen for several years. With its help, I crush ice, crush nuts and flour pods.

Note:
Soyonez and curry sauce come only from unsweetened milk. I usually use Alpro milk.
You can get black salt and yeast in health food stores. Black salt gives the soy flavor and curry an egg flavor. For curry sauce, you can opt out or give it only half a teaspoon. However, when it comes to soybean, it MUST appear in this recipe.

6 Comments

  1. Avatar Maja 11 August 2019 / 12: 43

    It looks really tasty I will do on a long weekend 😀

    • dpblogpl dpblogpl
      Author
      14 August 2019 / 10: 29

      This salad is delicious. If we were not leaving for a long weekend, I would probably do it too 🙂

  2. Avatar Inga Nowicka 1 January 2018 / 13: 14

    It looks delicious, I like salads very much 🙂 I don't like peas!

    • Avatar DPBLOGPL 1 January 2018 / 15: 04

      If you like chickpeas, you can add it, and if not, just skip the peas 🙂

    • Avatar DPBLOGPL 2 January 2018 / 09: 58

      The sauce is the best! In the end I managed to find a vegan replacement for mayonnaise and sauces based on it.

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