Vinegret Salad Recipe

There is hardly a salad recipe with more wholesome, garden-to-table ingredients than the vinegret salad. At the same time, it can serve as a complete meal in one bowl and is incredibly delicious. In many families around the world, a New Year’s Eve meal is not complete without a vinegret salad. If you’ve never heard of it, it’s time to give it a try!

What is vinegret salad?

Vinigret is derived from the word “vinaigrette,” a classic dressing and marinade made by combining an edible oil with an acid, such as vinegar or lemon juice, typically at a 3:1 oil-to-vinegar ratio. This dressing is utilized in a Vinegret Salad recipe. The salad primarily consists of common vegetables, including potatoes, beets, carrots, cabbage, cucumbers, and a legume. Since Vinegret is a traditional winter salad, the cabbage and cucumbers used are usually fermented, such as sauerkraut and pickles.

A typical Slavic household would have all the ingredients for a Vinegret Salad Recipe, grown in its own backyard or dacha. Those are also the vegetables that we can easily grow in our northern climate. Combined, they make a delicious dish. 

The Vegetables for the Vinegret Salad Recipe

The amount of vegetables for the Vinegret Salad Recipe varies greatly. I have to admit that I usually use how much I have and how I feel. You can make it equal parts of all vegetables except half sourcrout and half pickles. Alternatively, you can make it potato-dominant by doubling the potatoes. 

Use peas as the legume in the Vinegret for a lighter version of the dish that pairs well with other hearty options on the dinner table. If Vinegret is my main dish, I add kidney beans in equal parts with the other vegetables, creating a very satisfying meal—it’s my favorite!

Preparing the vegetables for the Vinegret 

All the vegetables except the onions are used either cooked or fermented/pickled. Root vegetables can be pre-cooked, pre-baked, or canned. I often use leftovers from my roasted root vegetables recipe the next day. By adding some sauerkraut, pickles, and beans, I can create a delicious lunch to enjoy at home or take with me for a picnic in nature or at the country garden.

Wash and cook the root vegetables by steaming or baking them. Cooking everything in skin helps prevent color loss, and it often results in a firmer texture and richer flavor. If using a can, drain the vegetables well. Cut the vegetables into cube-sized pieces. When dicing potatoes, they are typically twice the size of the other vegetables. A helpful tip is to coat the beets with a bit of oil after cutting to minimize staining the other ingredients, though I personally don’t mind a reddish hue in my Vinegret Salad.

For the legumes, canned or jarred options work well, although you can also cook fresh peas or beans for the salad. Please make sure they are precooked, since we do not use uncooked legumes.

Onions are an optional ingredient; some love them, others don’t. For a party, you can use only green onions to garnish. For personal use, I add sliced onions as well.

As you can see, there are many options for making, serving, and enjoying this delicious Vinegret Salad. You can start with the recipe I gave you to gain a basic understanding of Vinegret Salad. From there, it can quickly become a favorite versatile dish in your home as well as a festive addition to a dinner.

Vinegret Salad Recipe

If you are familiar with Vinegret salad, how did you like it? Did you add onions? Were peas or kidney beans your favorite? Please share in the comments below.

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