I always thought it's a national tradition in Hungary to eat this corn salad at Christmas Eve's dinner but I ended up finding out that's only a habit of my family. But it brings back beautiful childhood memories so I decided I'm gonna continue with this tradition and make this salad every year at Christmas for my little family when I have one. Until then I share it with my boyfriend. ;)
YIELDS
2 servings
PREP TIME
COOK TIME
TOTAL TIME
- 1 can sweet corn, drained
- to taste salt, sugar, pepper
- 1 tsp apple cider vinegar
- 1 tbs mustard
- 200 ml coconut yogurt
Directions
The recipe is the easiest you can imagine. In a bowl mix all the ingredients together. Make sure you mix everything well, so the sugar and the salt dissolves totally.
Also by Imola: Vegan Hungarian Layered Kale Casserole
Vegan Oyster Mushroom Risotto With Cranberries
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Photo: Imola Toth
Vegan Oyster Mushroom Risotto With Cranberries
