ukrainian salad with sauteed vegetables and bologna in a wooden bowl

Here is one of the Ukrainian salads that has been passed down to me from my mom. This vegetable and bologna salad gets it’s rich taste from pre-fried vegetables which are then cooled and transferred to the dish in combination of bologna, fresh garlic and spring onions and brought together with a few spoons of mayo, that makes this dish be very filling and tasty.

Salads are versatile so adding more or less of an ingredient here will not hurt. Some love more vegetables while others like more bologna, so do it to your taste ans season away to your liking.

Ingredients:

Bologna
Bell Peppers
Carrot
Onion
Green Onions
Garlic
Mayonnaise
Salt & Pepper to taste

Instructions:

Start by preparing your ingredients by finely dicing onion, shredding carrot, (i use this julienne grater) thinly slicing bell peppers, chopping green onions and cutting up bologna.
Heat a skillet on medium-low heat and add about 1 tablespoon of oil. (do not add more or your salad will be too greasy)
Add onion to the skillet and saute for about 4-5 minutes or until slightly translucent, then add carrot and saute mixing occasionally for even cooking and avoid burning for another 4-5 minutes or until the carrot is slightly tender. Add sliced bell peppers and season with a pinch of salt. Saute for another 3-4 minutes or until the pepper is semi cooked yet still has a crunch to it. (you need the crunch so do not overcook the peppers)

Once your vegetables are cooked, take them off the heat and allow them to cool.
Bring the salad together into a bowl by adding cooked vegetables, chopped green onions, sliced bologna, garlic and mayo. Season with more salt and pepper if needed.

sliced bologna, sauteed vegetables and green onions in a wooden bowl with a dollop of mayo sprinkled with black pepper

This salad can be served right away or keep it refrigerated until it is ready to serve.

Because the vegetables are cooked, this salad can withstand 2-3 days in the fridge without going bad.

Enjoy!

close up image of bologna and vegetable salad on a serving spoon

If you make this recipe, I’d love to hear how it went in the comments below. Better still, snap a photo and tag it on Instagram with #alenashomecooking. I love seeing your creations.

ukrainian bologna salad in a round wooden bowl

Sauteed Vegetable and Bologna Ukrainian Salad

Author Alena’s Home Cooking

Ingredients

1 lb Bologna (thinly sliced)
1 Cup Diced Onion
2 Cups Shredded Carrot
2 large Bell Peppers (red, orange or yellow)
3/4 cup Chopped Green Onions
3-4 tbsp Mayonnaise
1-2 cloves Garlic (finely grated or zested)
Pinch Salt & Pepper to taste
1 tbsp Oil (For sauteeing)

Instructions

Start by preparing your ingredients by finely dicing onion, shredding carrot, thinly slicing bell peppers, chopping green onions and cutting up bologna.
Heat a skillet on medium-low heat and add about 1 tablespoon of oil. (do not add more or your salad will be too greasy)
Add onion to the skillet and saute for about 4-5 minutes or until slightly translucent, then add carrot and saute mixing occasionally for even cooking and avoid burning for another 4-5 minutes or until the carrot is slightly tender. Add sliced bell peppers and season with a pinch of salt. Saute for another 3-4 minutes or until the pepper is semi cooked yet still has a crunch to it. (you need the crunch so do not overcook the peppers)
Once your vegetables are cooked, take them off the heat and allow them to cool.
Bring the salad together into a bowl by adding cooked vegetables, chopped green onions, sliced bologna, garlic and mayo. Season with more salt and pepper if needed.
This salad can be served right away or keep it refrigerated until it is ready to serve.
Because the vegetables are cooked, this salad can withstand 2-3 days in the fridge without going bad.
Enjoy!