High-Protein Vegan Russian Salad


It’s time for a little bit different salad – the so-called Russian salad but in vegan variant. I changed it according to nutrition values and taste, and today I will present to you the recipe I love the most.

You can cook it in autumn, in spring or in winter – for Christmas as the tradition goes. To be honest, I don’t make it during the summer months as I prefer more light foods and mono meals with fresh fruits.



This salad can be served as side dish to grilled vegetables or to be the main character on the plate. Many times I would only eat the salad and nothing else. It has healthy fats, it has vitamins, it has a lot of protein and with one serving I never feel hungry after that.

We all know how healthy the sweet potatoes are, how essential the raw nuts are and how important is to get enough protein with every meal. This salad has it all.

Let’s start cooking!

High-Protein Vegan Russian Salad

This salad is ideal when you expect guests, you have a party or you simply don't want to cook the next day too. If you make enough of it, it can last for up to 3 days in the fridge without any problem.
Prep Time 10 minutes
Cook Time 40 minutes
Course Salad
Servings 10


  • 1 big sweet potato
  • 5 medium yellow potatoes
  • 2 cups green peas, frozen
  • 1 can sweet corn (appr. 250 g)
  • 7 big pickles, finely chopped
  • 12 big green olives, finely chopped
  • 1 cup cashew, soaked
  • juice of one small lemon
  • salt to taste


  • Peel and cut the sweet potato into chunks and add it to a cooking pan to boil.
    Add 2 cups frozen green peas to the sweet potato, let’s boil them together.
    Once done, drain the water and set aside to cool off.
    Wash the yellow potatoes and boil them as well with the skin. Once ready, drain the water and set aside to cool off.
    Meanwhile, start preparing the other ingredients.
    Take a big salad bowl, preferably with a lid and add the sweet corn. Make sure it’s properly drained, no liquid remained.
    Add the pickled and olives, finely chopped.
    When the boiled veggies are cold enough, add the green peas to the salad bowl and start cutting into small bites both sweet potato and yellow potatoes.
    When all the vegetables are in the bowl, add a little salt and combine everything with a spoon.
    Take a blender cup and add 1 cup soaked cashew. Add 1 tsp salt, the juice of 1 organic lemon, 1/3 cup water and blend until smooth and creamy. This will be our mayonnaise.
    If you want it to the be less thick, add a little more water.
    Pour onto the veggies and carefully combine everything together.
    Add salt or lemon to taste if necessary.
    Place in the refrigerator for 2 hours.
Keyword dairy-free, food, healthy, protein, salad, vegan

Serve as dinner together with grilled mushrooms, eggplants, zuchinni, cherry tomatoes, fresh carrot salad or simply only the vegan Russian salad. Enjoy as much of it as you wish. It contains only healthy ingredients, no guilt.


Share this recipe with your friends and family and enjoy it together.

Sending you hugs!