Russian Salad with Mayonnaise and Cha Lua, Made with Monk Fruit Sweetener
International dishesTossed DishesEurope and North America35 minutes
Russian salad with mayonnaise and cha lua takes 35 minutes. The vegetables are diced small, the pork sausage is lightly salty, and the rich dressing coats every piece. The difficulty is raw onion, whose sharpness will take over the whole bowl.
This one is easy to make ahead and keep in the fridge. The onion is blanched in boiling water two or three times and tasted, and only goes into the bowl once the sharp edge is gone. The boiled vegetables cool completely before they are seasoned and tossed.
This batch weighs about 3kg, at roughly 76 calories per 100g.
Method
Unwrap the cha lua, dice it and put it in a bowl. Drain the green peas and sweet corn from their cans, rinse and leave to dry.
Peel the carrot, trim both ends of the cucumber, peel the onion, rinse everything, then dice each one and keep them in separate bowls.
Bring 500ml water to a boil and pour it over the onion two or three times to take away the sharpness, then drain.
Using the same pot of water, add 1/2 teaspoon salt and boil the potato and carrot separately for about 5 minutes each from the moment the water returns to a boil, then lift them out to cool.
Season each bowl of carrot, cucumber, onion and potato with 1/2 teaspoon seasoning salt, 1/2 teaspoon MSG, 1/2 teaspoon kOBE Monk Fruit Blend and 1/2 teaspoon vinegar, and toss.
Tip everything into a large bowl, pour in 260g Lean Mayo a little at a time and fold until evenly coated.
Tips
Blanch the onion two or three times in boiling water and taste it, as only a mild onion belongs in the bowl.
Thirty minutes in the fridge before serving makes the salad cooler and better.
Seasoning each bowl of vegetables before combining them spreads the flavor evenly.
Pouring the Lean Mayo in slowly and folding gently keeps the vegetables intact.
Boil the potato and carrot for exactly 5 minutes from the boil and lift them out, since overcooked pieces break up in the toss.
kOBE Monk Fruit Blend leaves a light cooling finish, which shows more clearly in a cold salad than a warm one.
Need the monk fruit sugar or Lean Mayo?
These two are what kOBE cooks with in the recipe above. See the product page or send us a message.