Salpicão Vegetariano: A Refreshing Brazilian Salad
Salpicão Vegetariano is a delightful vegetarian twist on the traditional Brazilian salad known for its creamy texture and vibrant flavors. Originally made with chicken, the vegetarian version substitutes shredded carrots, raisins, apples, and finely chopped celery mixed with creamy mayonnaise or yogurt for a lighter option. This mix is often enhanced with sweet corn, peas, and a sprinkle of fresh herbs, such as parsley or cilantro, to create a flavorful and visually appealing dish.
Salpicão Vegetariano is typically garnished with potato sticks or crispy shoestring potatoes, adding a satisfying crunch to every bite, perfect as a standalone meal or as a side dish for larger gatherings. This salad is a feast for the senses with various colors and textures. It also offers a nutritious blend of ingredients, making it a popular choice for family dinners, festive occasions, and summer barbecues. Salpicão Vegetariano is a testament to the versatility and creativity of Brazilian cuisine, providing a refreshing and wholesome option that everyone can enjoy.
AuthorJulia ForesekCategoryBrazilian, Main Course, VegetarianDifficultyIntermediatePrepare the Vegetables and Fruits:
Wash, peel, and prepare all the vegetables and the apple as indicated. Make sure to drain any canned vegetables thoroughly.
Mix the Salad:
In a large mixing bowl, combine the grated carrots, shredded cabbage, julienned bell peppers, corn kernels, grated apple, raisins, olives, and peas. If adding chickpeas or vegan chicken, include them in this step.
Toss everything together until well mixed.
Prepare the Dressing:
In a small bowl, whisk together the vegan mayonnaise and soy yogurt. Season with salt and pepper to taste.
Pour the dressing over the salad mixture and stir until everything is evenly coated.
Chill:
Cover the salad and refrigerate for at least an hour to allow the flavors to meld together and the salad to chill thoroughly.
Serve:
Just before serving, stir in the fresh parsley and top with shoestring potatoes for added crunch.
Serve the salad chilled as a side dish or a light main course.
Ingredients
Directions
Prepare the Vegetables and Fruits:
Wash, peel, and prepare all the vegetables and the apple as indicated. Make sure to drain any canned vegetables thoroughly.
Mix the Salad:
In a large mixing bowl, combine the grated carrots, shredded cabbage, julienned bell peppers, corn kernels, grated apple, raisins, olives, and peas. If adding chickpeas or vegan chicken, include them in this step.
Toss everything together until well mixed.
Prepare the Dressing:
In a small bowl, whisk together the vegan mayonnaise and soy yogurt. Season with salt and pepper to taste.
Pour the dressing over the salad mixture and stir until everything is evenly coated.
Chill:
Cover the salad and refrigerate for at least an hour to allow the flavors to meld together and the salad to chill thoroughly.
Serve:
Just before serving, stir in the fresh parsley and top with shoestring potatoes for added crunch.
Serve the salad chilled as a side dish or a light main course.
Perfect Beverage Pairing:
- Sparkling Water with Citrus: A refreshing glass of sparkling water with a squeeze of lime or lemon complements the freshness of the salad.
- Light White Wine: A chilled Sauvignon Blanc or a Brazilian white wine can pair nicely, offering a crisp counterpart to the creamy and rich texture of the salad.
