Classic Vinaigrette Salad with Peas
The simplest, lightest, healthiest - no mayonnaise! Classic vinaigrette with peas is made without meat from budget ingredients available year-round and suitable for most diets and restrictions. It feels like a winter salad - try making it for dinner!
Updated : 14 January, 2026
Easy
About 30 min.
Ingredients
400 grams
Green peas
300 grams
Sauerkraut
3
Pickled cucumbers
2
Potato
1
Onion
2
Beetroot
2
Carrot
10 grams
Dill
10 grams
Parsley
4 tablespoon
Vegetable oil
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to make classic vinaigrette with canned green peas? Prepare the necessary ingredients. Wash the potatoes, beets, and carrots, place them in a pot, cover with water, and boil in their skins until done. Then drain the water and cool the vegetables. Drain the brine from the sauerkraut and squeeze it slightly; otherwise the salad will turn watery and a lot of cabbage juice will collect at the bottom.
Step 2
Cut the boiled carrots into small cubes.
Step 3
Peel the onion, rinse it, and dice it finely.
Step 4
Cut the boiled beets into small cubes. I haven’t been boiling beets for a long time - I buy them already cooked whole in a sealed package. This helps reduce cooking time (beets take the longest) and keeps my hands clean. Juice from packaged cooked beets washes off faster and doesn’t stain the skin as much.
Step 5
Cut the potatoes into small cubes as well. My potatoes were small, so I used 3.
Step 6
Shake the brine off the pickles and cut them into small cubes.
Step 7
Drain the canned peas in a sieve and pat dry.
Step 8
Wash the herbs, pat dry, and chop finely.
Step 9
Transfer the chopped vegetables to a salad bowl, add the sauerkraut and canned peas.
Step 10
Lightly mix the ingredients. Sprinkle the salad with chopped herbs, drizzle with vegetable oil - an unrefined, fragrant sunflower oil works best here. Salt to taste and mix well.
Step 11
You can serve the salad right in the salad bowl, or make it look more festive by packing the finished salad into a serving ring. Before serving, remove the ring and bring the salad to the table. Enjoy your meal!
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