Name: Salpicão Vegetariano
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 6 servings
Ingredients: 2 carrots, grated; 1/2 cabbage, finely shredded; 1 red bell pepper, julienned; 1 green bell pepper, julienned; 1 cup fresh corn kernels (from about 2 cobs or canned); 1 apple, peeled and grated; 1/2 cup raisins; 1/2 cup black olives, sliced; 1/2 cup canned peas, drained; 1/2 cup vegan mayonnaise; 1/2 cup soy yogurt (or any plant-based yogurt); Salt and pepper to taste; 2 tablespoons fresh parsley, chopped; 1/2 cup shoestring potatoes (optional, for topping); 1 cup cooked chickpeas or 1 cup shredded vegan chicken substitute

AuthorJulia ForesekCategoryBrazilian, Main Course, VegetarianDifficultyIntermediate

Yields6 Servings

Prep Time20 minsCook Time1 hrTotal Time1 hr 20 mins

For the Salad:

2 carrots, grated

1/2 cabbage, finely shredded

1 red bell pepper, julienned

1 green bell pepper, julienned

1 cup fresh corn kernels (from about 2 cobs or canned)

1 apple, peeled and grated

1/2 cup raisins

1/2 cup black olives, sliced

1/2 cup canned peas, drained

1/2 cup vegan mayonnaise

1/2 cup soy yogurt (or any plant-based yogurt)

Salt and pepper to taste

2 tablespoons fresh parsley, chopped

1/2 cup shoestring potatoes (optional, for topping)

For Extra Protein (Optional):

1 cup cooked chickpeas or 1 cup shredded vegan chicken substitute

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.

Ingredients