Shuba Recipe

Shuba is a layered salad common to Ukraine and Russia. Unlike other salads, which are comprised of raw vegetables, you cook your vegetables before assembling shuba. My podcast guest Murielle, who shared this recipe with us, explains that this salad is adaptable to tastes, preferences, and available produce as much as any other salad. Another thing that makes shuba unique is that one layer is generally comprised of smoked or cured fish. In Murielle's version, which is vegan, that flavor is provided through tamari-soaked nori.

Besides its adaptability, there are other things to love about this dish. The bright layers of are stunning and showy, but the flavors are mild and delicate. The vegetables are cooked before shredding and most layers have complimentary flavors added - for instance, garlic powder to the potatoes. The result is a salad full of flavors without any individual flavor dominating the others.

How To Find Murielle and More Vegan Recipes -

You can find Murielle's blog at www.muriellebanackissa.com and follow her gorgeous imagery on Instagram here. You can also learn from her on a variety of topics on her YouTube channel right here. 

Episodes Related to this Shuba Recipe

Murielle speaks candidly about life and food in Congo and Canada and how Russian Shuba fits into all of that! She also shares with us what it was like to immigrate at age 8, how she found self-acceptance as a woman of color, her amazing mother, and much, much more.

The Storied Recipe Podcast, Episode 019, "From Sunny Africa to Snowy Canada"

Follow The Storied Recipe in Your Favorite Player

[lt_recipe name="Vegan Shuba" servings="4" prep_time="25 MIN" cook_time="20 MIN" total_time="45" difficulty="Easy" summary="Shuba is a colorful, delicate, flavorful, layered salad featuring flavors of seafood and cooked, shredded vegetables commonly made in Russia or Ukraine. " print="yes" ingredients="Mayo Mix;3 tablespoon vegan mayonnaise;1 tablespoon filtered water;;Layer 1;5 large sheets of nori (the ones to make sushi), cut into pieces;5 tablespoon tamari;;Layer 2;½ cup finely chopped onion (about 1 small onion);1 ½ teaspoon lemon juice;;Layer 3;1 ½ cup cooked, peeled and grated potatoes (about 3 small or 1 large potato);½ teaspoon garlic powder;Pepper, to taste;;**mayo mix**;;Layer 4;½ cup cooked, peeled and grated carrots (about 1 large carrot);;Layer 5;1 cup cooked, peeled and grated beets (about 2 large beets);;**mayo mix**;;Possible garnishes:;Fresh parsley ;Chopped chives;;" ]STEPS;Prepare all your layers. Add the mayonnaise and the water into a small bowl and mix until smooth. Transfer to a ziploc bag and cut the tip. Alternatively, you can use a squeeze bottle. Set aside.;Add the nori sheets to a bowl along with the tamari and mix until the nori sheets have absorbed all the liquid. Set aside.;Add the onion and lemon juice into a different bowl. Mix and set aside.;Add the potatoes, garlic powder and pepper into another bowl, mix until combined and set aside.;Start assembling the shuba by spreading the nori sheets thinly onto a serving plate.;Top with chopped onion and cover with grated potatoes. ;Drizzle half of the mayo mixture onto the potatoes in a crisscross pattern and spread using the back of a spoon or a rubber spatula. ;Top with grated carrots, followed by grated beets. ;Drizzle the rest of the mayo mixture onto the beets in a crisscross pattern once again and leave as is or spread evenly.;Place in the fridge for 1-2 hours before serving. ;Garnish with fresh parsley or chopped chives.;;NOTE:;To cook the vegetables, add them all, unpeeled, to a large pot of water with 1 teaspoon of salt and 1 bay leaf. Bring to a boil and cook until fork tender. You will have to remove the potatoes and the carrots first (about 10-15 minutes into the cooking) and let the beets cook for much longer (between 30 and 45 minutes). Remove from the water and let cool completely before peeling and using in the recipe. ;[/lt_recipe]