Since the era of the Babyloanians, humanity enriched their raw or cooked vegetables with what they had in the environment such as oil, nuts, and salt. Dressing our salads with a variety of flavors led to signature salads such as the caesar salad, Greek salad, tabbouleh, coleslaw, korean lettuce salad, and waldorf salad. 

But did you know you can also dress a salad with a fur coat? 😉

Russian cuisine features a salad that has an appearance of being warmly encased in a fur coat, called Shuba and it is served to celebrate the holidays including New Years or Christmas. The salad is traditonally layered with soft potatoes, beets, carrots, marinated herring, onions, mayo, and eggs.

In this recipe, I removed the eggs and use vegan mayo for a dairy-free, gluten-free and sugar free recipe. While typically the root vegetables are boiled, to maximize their benefits in nutrition I kept their skins on and roasted them in the oven to soften. You can also steam them as well to maximize the nutrients.

This salad is full of flavor and can be a beautiful piece for the dining table after it is decorated. It is easy to make, and needs some time to settle all the flavors in the fridge overnight. Highly recommend to make this the night before dinner the next day. Trust me, it is well worth the wait! 

Let me know in the comments below if you tried the recipe and if you have any variations you’d like to share! 🙂