Ingredients
Vegetables
- 1/3 medium red cabbage, thinly sliced (about 1 cup)
- 1 medium beet, grated (about 1 cup)
- 3 medium carrots, grated (about 1 cup)
- 1 cup frozen peas, thawed
- 1 medium potato, peeled and grated (about 1 cup)
- 1/4 cup onion, finely diced
- 1 clove garlic, minced
Dressing and Seasoning
- 1/2 to 3/4 cup mayonnaise
- Salt and pepper, to taste
- Olive oil for frying
Instructions
- Fry the potatoes: Heat some olive oil in a skillet until hot enough that a piece of raw potato sizzles on contact. Grate the peeled potato and add it in small 1/4 cup bunches to the hot oil. Fry each batch until potatoes are golden brown and crunchy. Remove and drain on paper towels. Allow to cool before mixing into the salad.
- Prepare the garlic mayo dressing: Mince the garlic clove finely and mix it thoroughly with 1/2 cup of mayonnaise. This will serve as the creamy dressing that ties the salad together.
- Combine salad ingredients: In a large salad bowl, place all the prepared ingredients–red cabbage, grated beet, grated carrots, thawed peas, diced onion, and grated fried potatoes–each separately until ready to mix.
- Mix and season: Just before serving, add the garlic mayo dressing to the bowl and mix all ingredients thoroughly. Adjust seasoning with additional mayonnaise, salt, and pepper to taste. Serve immediately and enjoy the fresh, crunchy, and creamy textures.
Notes
- Ensure that the fried potatoes are cooled before mixing to avoid wilting the salad.
- Mayonnaise quantity can be adjusted based on preferred creaminess.
- This salad is best served fresh to maintain the crisp textures.
- Frozen peas should be fully thawed and drained before adding.
- You can substitute mayonnaise with a vegan mayo for a vegan version.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Frying
- Cuisine: Russian
- Diet: Vegetarian
