Russian Salad l Shuba Layered Cake Recipe l Just Salads

by Tatianna Yougottalove

This is amazing, beautiful and extremely luscious salad recipe.
This salad is best to serve when having guests, because of the way it looks. And of course, because it’s very tasty.

Note:
You can always play with the quantity of the ingredients, for example, if you want it much smaller and you choose 5 potatoes, make sure you have 6 or 7 beets if they are small, it also depends on the size of the vegetables.
The main idea is to have these 3 Vegetables and layered them.

I made Russian Shuba Salad Cake in the past many times, this time I’m adding another layer of eggless scramble tofu instead of eggs that goes in original recipe.

In this video I used
10 potatoes
9 carrots
12 beets
Peel and boil
When ready and are cooled down, you can start working!

While the vegetables are in the pot getting ready, you can make your eggless scramble tofu, as the last layer.

Fry 700g Tofu, until the water evaporates.
Then add spices & a few tbsp of oil, cook for a few more minutes:
½ tsp black Himalayan salt
¼ tsp pepper
1 tsp turmeric
2 tbsp nutritional yeast
½ tsp garlic powder

Choose the dish you want to make your salad cake and start with 2 small diced onions.
Spread on top of the dish
Then start with the first layer, grate potatoes
Even it out and then spread mayo, as much as you want, as long as the layer covered.
Then sprinkle as little bit of Himalayan salt, then cover with diced pickles, depends on the size I use between 1 to 2 pickles.

Second layer
Even out grated carrots, mayo, salt, pickles.

Third layer
Even out grated beets, mayo, salt & pickles.

Fourth layer
Even out scramble tofu, mayo, salt, pickles and garnish with your favorite leafy green, mine is cilantro.

It’s the best to eat day after, so I always prepare it the day before, and let it sit in the refrigerator for over night.
It gets settled, and get absorbed well.

As all my guest gets obsessed with this salad, I hope yours will do to.

Share Tweet Pin 1shares This is amazing, beautiful and extremely luscious salad recipe.This salad is best to serve when having guests, because of… Just Salads salad, salad cake, layered cake, recipe, shuba, russian salad, russian cake European Print This
Serves: 6-8 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • Potatoes
  • Carrots
  • Beets
  • Vegan mayo
  • Pickles
  • Salt
  • Cilantro or other leafy greens
  • Onions
  • Tofu
  • Black Himalayan salt
  • Pepper
  • Turmeric
  • Nutritional yeast
  • Garlic powder

Instructions

10 potatoes
9 carrots
12 beets
Peel and boil
When ready and are cooled down, you can start working!

While the vegetables are in the pot getting ready, you can make your eggless scramble tofu, as the last layer.

Fry 700g Tofu, until the water evaporates.
When ready add spices & a few tbsp of oil, cook for a few more minutes:
½ tsp black Himalayan salt
¼ tsp pepper
1 tsp turmeric
2 tbsp nutritional yeast
½ tsp garlic powder

Choose the dish you want to make your salad cake and start with 2 small diced onions.
Spread on top of the dish
Then start with the first layer, grate potatoes
Even it out and then spread mayo, as much as you want, as long as the layer is covered.
Then sprinkle as little bit of Himalayan salt, then cover with diced pickles, depends on the size, I use between 1 to 2 pickles.

Second layer
Even out grated carrots, mayo, salt, pickles.

Third layer
Even out grated beets, mayo, salt & pickles.

Fourth layer
Even out scramble tofu, mayo, salt, pickles and garnish with your favourite leafy green, mine is cilantro.

It's the best to eat day after, so I always prepare it the day before, and let it sit in the refrigerator for over night.
It gets settled, and get absorbed well.

As all my guest gets obsessed with this salad, I hope yours will do to.

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