Traditional Polish salad with cashew mayonnaise (vegan, egg free, trans fat free)

Usually the worry is what to do with the vegetables after cooking the broth. I also had it while preparing christmas borsch and made a salad of them. Just diced vegetables, added fermented cucumbers, fresh apple, onion and parsley. Additionally fantastic cashew mayonnaise. Take a look at the recipe.



  • 5 cooked carrots
  • 2 cooked parsnips
  • 1 cooked sweet potato
  • 5 cooked potatoes
  • 1 onion (approximately 100g)
  • a big bunch of parsley
  • 8 large fermented cucumbers (dill pickles)
  • 2 big apples (approximately 200g each)
  • a tin of sweet corn
  • a tin of green peas
  • 250g cashew mayonnaise
  • salt and pepper to taste as desired


  1. Cook vegetable broth, just like in the recipe for the christmas borsch.
  2. When vegetables tender, take carrots, parsnips, sweet potato and potatoes out of the water and let it cool.
  3. Prepare mayonnaise putting all ingredients in a food processor and blending with high speed for a minute. (TM5 – speed 10). If you mustard does not contain coriander seed add a pinch.
  4. Prepare a very big bowl or a pot. Dice – cut into small cubes all vegetables and apples, chop parsley finely and put in that bowl. Add mayonnnaise and stir very gently with hands.
  5. Store in the fridge in a closed jar and serve cold. My salad endured for five days.

Enjoy your meal!


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