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This vegan Fur coat salad tastes incredibly versatile. It contains lots of vegetables and has a real taste of the sea without the fish. The Russian layered salad, which has been very popular since Soviet times, is ideal as an appetizer for a festive table. You can find a detailed purely plant-based Shuba salad recipe with the exact quantities and step-by-step instructions below.
What is Shuba salad?
Shuba salad, Selyodka pod shuboy, Herring in a fur coat or Fur coat salad is a layered fish salad from Russian cuisine and the cuisines of the former USSR. It is an appetizer.
The layered salad consists of diced salted herring, boiled and grated beet, carrots, potatoes, eggs, chopped onions and mayonnaise. The fish, vegetables and eggs are layered on a flat plate or in a salad bowl. Each layer is coated with mayonnaise.
The top layer always consists of beet, which is coated with mayonnaise. This gives the salad its typical pink color.
There are many recipes for Herring in a fur coat, which differ slightly from one another. For example, the salad sometimes contains a layer of fresh apple.
The Shuba salad became famous during the Soviet era and, along with Olivier and vinaigrette, was a must at every New Year’s party. The layered salad is still an integral part of every festive meal in Russia and the countries of the former Soviet Union.
Vegan Fur coat salad
With this recipe, you can easily prepare the Fur coat salad vegan. It tastes at least as delicious as the original. It is similar with the Uzbek plov and the lenivye pelmeni.
Just like the carrot lox, vegan black caviar, vegan sprats or vegan tuna salad, seaweed gives the layered salad its real fishy taste and aroma. I have used nori sheets. Alternatively, you can experiment with wakame or dulse.
Kala namak salt provides the egg flavor in the salad. Season each layer with it.
Alternatives to tofu
For the vegan Selyodka pod shuboy, just like for the vegan poke bowl and the vegan ramen soup, I used tofu, which is a fish alternative when fried with chopped nori leaves.
You can use eggplant instead of tofu. Cut the vegetable into small cubes and fry with soy sauce and seaweed until soft.
The vegan Shuba salad tastes delicious if you prepare it using only nori sheets. Cut them into large pieces and soak them briefly in soy sauce. Then add the pieces of nori sheets to the salad as a fish alternative layer.
Refine with apple
You can add a layer of fresh apple to the vegan Fur coat salad. Grate it just before preparation to prevent it from discoloring and spread it over the carrot layer. The apple gives the vegan Shuba salad a fruity, sweet sour note.
This vegan Selyodka pod shuboy is
- savory,
- juicy,
- with the taste and aroma of the sea,
- with lots of vegetables,
- heavenly delicious,
- vegan –no fish and no eggs,
- filling,
- healthy,
- a colorful eye-catcher on the dining table,
- easy to make,
- ideal as an appetizer for a party,
- a classic of Soviet cuisine.
Easy vegan Shuba salad recipe
The vegan Shuba salad recipe, which you can find in the recipe box at the end of this post, is not difficult at all. You only need plant-based ingredients.
Step 1:
First, cut tofu into small cubes and fry them in vegetable oil with a little soy sauce and chopped nori sheets. I have explained what you can use instead of tofu for the vegan Fur coat salad in the article above.
Step 2:
Cook beet, carrots and potatoes whole, then peel and roughly grate them. Finely chop the onions.
Step 3:
Now layer all the ingredients on a plate or in a salad bowl: first the potatoes, then the tofu-nori mixture, the onions, the carrots and the beet. Season each layer with kala namak salt and black pepper and spread with mayonnaise.
Step 4:
Leave the vegan Selyodka pod shuboy to chill for at least two hours before serving.
How to make vegan Fur coat salad: Tips and tricks
- You can either boil the vegetables for the vegan Shuba salad in water or bake them in the oven until soft, as I have done in my beet pkhali recipe.
- Read the article above to find out which alternatives to tofu you can use to prepare the vegan Fur coat salad.
- If you don’t want an egg flavor in your layered salad, use regular salt instead of kala namak salt.
Have you made the vegan Shuba salad using this recipe? I look forward to your results, your star rating and your comment below on how you liked the layered salad.
Also try these vegan savory recipes from Russian cuisine:
- Russian pierog with white cabbage
- Mushroom stroganoff – vegan recipe for the popular Russian dish
- Coulibiac or kulebyaka – vegan recipe for popular Russian pie
Vegan Shuba salad (Fur coat salad)
Ingredients
- 350 g tofu
- 2 beet medium
- 4 carrots medium
- 3 potatoes medium
- 2 red onions medium
- approx. 200 ml vegan mayonnaise
- 6 nori sheets
- 5 tbsp soy sauce
- 3 tbsp vegetable oil
- kala namak salt
- black pepper
Instructions
- Cook whole and unpeeled beet, carrots and potatoes (either boil in water or bake in the oven) and leave to cool.
- Cut tofu into small cubes. Roughly chop nori sheets.
- Heat vegetable oil in a frying pan. Stir-fry the tofu cubes over a medium heat for approx. 3 minutes.
- Add soy sauce and the chopped nori sheets and stir-fry for another 2 minutes.
- Remove the tofu nori mixture from the heat and leave to cool.
- Peel the cooked beet, carrots and potatoes and grate them coarsely one by one using a kitchen grater.
- Peel and chop onions.
- Spread the grated potatoes evenly on a flat plate in the shape of a circle, season them lightly with kala namak salt and black pepper and spread a very thin layer of mayonnaise over them (first spread the mayonnaise drop by drop over the entire surface and then spread it carefully with a tablespoon).
- Place the tofu nori mixture on top of the potato layer.
- Spread the chopped onions over the tofu, season them with kala namak salt and black pepper and spread a very thin layer of mayonnaise over them.
- Add the grated carrots to the onion layer, season with kala namak salt and black pepper and spread a thin layer of mayonnaise on top.
- As the last layer, spread the grated beet on top of the carrot layer, season with kala namak salt and black pepper and spread with mayonnaise.
- Chill the layered salad for at least 2 hours or overnight.
- I placed a Ø 20 cm cake ring on a flat plate and layered the salad in it. I removed the ring once the salad had had time to infuse in the fridge. Alternatively, you can make it without the cake ring.
- Before serving, you can decorate the vegan Shuba salad as you wish, for example with fresh herbs.
Notes
- You can either boil the vegetables for the vegan Shuba salad in water or bake them in the oven until soft, as I have done in my beet pkhali recipe.
- Read the article above to find out which alternatives to tofu you can use to prepare the vegan Fur coat salad.
- If you don't want an egg flavor in your layered salad, use regular salt instead of kala namak salt.
- Note the detailed tips and tricks for making the vegan Shuba salad at the top of the article.
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