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Vegetarian Holiday "Fur Coat" Layered Salad

A great recipe for the holidays and for everyday meals! This vegetarian take on the classic layered "fur coat" salad uses sea kelp and a sour-cream-based mayo, which keeps it light—no heavy aftertaste. Instead of the sour cream version, you can use any egg-free mayonnaise. Just chill the salad and it's ready to serve, since the grated vegetables are already mixed with the dressing!

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New Year's vegetarian fur coat salad
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 17 % 3 g
Fats 33 % 6 g
Carbohydrates 50 % 9 g
109 kcal
GI: 78 / 0 / 22

Cooking method

  1. Step 1:

    Step 1

    Peel the cooled, boiled potatoes, carrots, and beets. Have the Adyghe cheese and sea kelp ready.

  2. Step 2:

    Step 2

    Combine and stir together all the dressing ingredients. Add a little regular salt if needed.

  3. Step 3:

    Step 3

    Grate the potatoes on the fine side of a box grater, add 4 tablespoons of the dressing, and stir.

  4. Step 4:

    Step 4

    Spread the potatoes into a ring mold, level the surface, and press down lightly.

  5. Step 5:

    Step 5

    Spread a layer of the "mayo" dressing (2–3 tablespoons) and smooth it out. Chop the sea kelp with a knife or snip it with scissors so there are no long strands, then spread it in a layer.

  6. Step 6:

    Step 6

    Next comes a layer of grated Adyghe cheese.

  7. Step 7:

    Step 7

    Grate the boiled carrots on the fine grater and mix with a spoonful of the "mayo," then spread as the next layer. You can use more carrots, or leave them out entirely.

  8. Step 8:

    Step 8

    Mix the rest of the dressing with the boiled beets grated on the fine grater, spread it as the final layer, and smooth it out. Chill the salad in the refrigerator for an hour.

  9. Step 9:

    Step 9

    Besides one large mold, you can serve the "fur coat" in individual portions, using shaped metal molds or even an ordinary plastic bottle cut open at both ends to form a cylinder.

  10. Step 10:

    Step 10

    This kind of plating shows off the salad's layers beautifully.

  • A "fur coat" salad for vegetarians!

Caloric content of the products possible in the composition of the dish

  • Ripe potatoes - 80  kcal/100g
  • Baked potatoes - 70  kcal/100g
  • Mashed potatoes - 380  kcal/100g
  • Boiled potatoes - 82  kcal/100g
  • Potatoes in their skins - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • Sour cream with 30% fat content - 340  kcal/100g
  • Sour cream of 25 % fat content - 284  kcal/100g
  • Sour cream with 20 % fat content - 210  kcal/100g
  • Sour cream of 10 % fat content - 115  kcal/100g
  • Sour cream - 210  kcal/100g
  • Beetroot - 40  kcal/100g
  • Dried beetroot - 278  kcal/100g
  • Boiled beets - 49  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Turmeric - 325  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Sea cabbage - 5  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Lemon juice - 16  kcal/100g
  • Mustard ready - 418  kcal/100g
  • Adyghe cheese - 240  kcal/100g

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