Fresh vegetables and fruits appearing on the table in summer time, allow you to diversify the diet of adults and children, to create a supply of vitamins in the body for the winter. Radish is one of the most useful products, because it contains the vitamins and minerals necessary for it. Not everyone loves it, because the essential oils it contains give a bitter taste and a specific smell. But you can cope with this and surprise the family with a delicious and healthy dish.

Green radish salad - step by step photo recipe

Green radish- this is wonderful product for preparing salads. You can talk endlessly about the benefits of this root crop. It is no secret for all culinary experts that you need to consume radish raw; it would be ideal to add it to various dishes.

An excellent treat for the whole family will be a green radish salad with carrots. A bit spicy, but at the same time, such a delicate and pleasant taste will appeal to everyone close to you. And you can only guess how much use there is in one fork! A simple salad recipe is a must-see!

Cooking time: 15 minutes

Quantity: 4 servings

Ingredients

• Green radish: 150 g
• Carrots: 50 g
• Green onions: 40 g
• Garlic: 3 cloves
• Salt: to taste
• Vegetable oil: 2 tbsp. l.

Cooking instructions

Black radish salad recipe

The black radish got its name from the rich dark color of the skin. This vegetable is rich in vitamins and useful substances, is indicated for the prevention of atherosclerosis and strengthening the immune system. The easiest salad is to salt the grated radish and season with sour cream, but you can try more complex recipe that guarantees a wealth of flavors.

Products:

• Black radish - 400 gr.
• Carrots - 1 pc. (medium size).
• Bulb onions - 1 pc.
• Boiled chicken eggs - 3 pcs.
• Salt.
• For dressing - sour cream.

Cooking algorithm:

1. Many are not really confused nice smell radish, to eliminate it, you need to peel the vegetable, grate. Transfer to a deep container and leave in a cold place for 2-3 hours (or even better, overnight).
2. Boil the eggs, the technology is well-known - salt water, the time is at least 10 minutes.
3. Carrots and onions are added to the salad fresh... Clean, rinse. Grate vegetables and eggs, add to the radish.
4. Season with salt and sour cream.

This salad is equally good with white sparse and daikon. This vegetable, unlike its “brothers”, does not have unpleasant odor, therefore, does not require additional cooking time.

White radish salad recipe

Salads, where the main course is white radish, is found in many cuisines of the world. It is worth trying to cook the dish the way Turkish housewives do it.

Products:

• White radish - 500 gr. (for the first time, you can reduce the portion by half for the sample).
• Sweet peppers - 1-2 pcs.
• Carrots - 1-2 pcs. (depends on the size).
• Bulb onions - 1 pc.
• Jusai (wild hot onion) or green onion feathers.
• Garlic - 3-4 cloves (for spicy lovers, you can take more).
• Special dressing, salt.

Cooking algorithm:

1. Cut radish and carrots (peeled, washed) into very thin strips, lazy "cooks" can grate. Grind these vegetables with salt to form juice.
2. Peel and rinse garlic, onion, pepper. Slice.
3. Rinse jusai or feathers, blanch to eliminate bitterness.
4. Mix all the vegetables in a salad bowl.
5. For the dressing sauce: mix 2 tbsp each. l. vegetable oil and vinegar (3%), add a little sugar, ground red pepper. There is no need to add salt, it was used earlier for grinding radishes and carrots.
6. Season the salad. As a decoration, you can use slices of pepper, carrots, herbs.

How to make daikon radish salad

The radish, which came to us from China, contains a large amount of fiber, pectin, vitamins B and C, but, most importantly, it is different pleasant taste as there are no mustard oils in it.

Products:

• Daikon radish - ½ pc.
• Antonov apples (any other, with sour taste) - 2 pcs.
• Fresh carrots - 1pc.
• Salt.
• Dressing - mayonnaise or healthier unsweetened yogurt.
• Dill for decoration.

Cooking algorithm:

1. Rinse the daikon, peel, grate. A Korean carrot grater is the best option for this salad.
2. Using the same grater, chop the carrots and apples, previously, of course, washed, peeled.
3. Mix vegetables in a salad bowl, add mayonnaise / yogurt. Sprinkle with finely chopped fresh dill.

It's not a shame to put such beauty on the festive table!

Radish and carrot salad recipe

Summer is the time to cook vegetable salads rich in vitamins, minerals and fiber. Naturally, the hostess thinks about these important things, and for the household, the main thing is that the dish is tasty and beautiful. Orange juicy carrots and snow-white radish are an excellent duet for a salad, all other vegetables and herbs are in secondary roles.

Products:

• Radish (white, black or daikon) - 400 gr.
• Carrots - 200 gr. (1-2 pcs.).
• Dressing - sour cream / yogurt / mayonnaise.
• Salt.

Cooking algorithm:

1. Cooking time depends on what kind of radish will be used for the salad. In white and black - a lot essential oils, therefore, there is not a very pleasant smell and taste of bitterness. This radish needs to be peeled and washed. Grind (grate or chop) and leave for a while (you can even overnight, only in a cool place).

Daikon does not contain bitterness, it is suitable for cooking immediately before meals. It, like ordinary radish, needs to be washed and peeled. Grind with a grater / knife.

1. Chop the carrots and add to the salad.
2. You can fill this salad with mayonnaise, sour cream or yogurt. For dieters perfect option- yogurt, if you love mayonnaise, you can choose lighter types, with a lower percentage of fat. Good mayonnaise with lemon juice, a slight sourness will not hurt.

The dish will look prettier if you sprinkle it with fresh herbs - finely chopped dill and parsley.

Radish and meat salad

It is interesting that in some families on New Year's table you can see not only traditional salad"Olivier", but also vegetable dishes based on radish. Perhaps because this vegetable is well stored, and by the middle of winter there is less bitterness in it. Today, daikon has been added to the traditional white and black radish, which also goes well with meat.

Products:

• Radish - 400 gr.
• Boiled chicken meat - 200 gr.
• Bulb onions - 1 pc. (+ vegetable oil for browning).
• Salt.
• Mayonnaise.
• Greenery for decoration.

Cooking algorithm:

1. Prepare radish for salad the traditional way- clean, rinse. Grate, ideally on a Korean-style carrot grater, then you get a beautiful thin vegetable straw.
2. Boil the chicken fillet, adding onion, spices and salt. The broth can be used for other dishes.
3. Also cut the cooled boiled meat into thin strips.
4. Rinse the peeled onions, cutting into thin half rings. Saute until a pleasant golden shade.
5. Mix everything and season with mayonnaise.
6. The salad should stand in a cold place for 1 hour before serving, now it remains to give it beautiful view, sprinkled with fresh herbs, and invite guests to the table for tasting new items.

How to make a radish and cucumber salad

The radish itself is good, but many people refuse to eat it because of the pungent taste and smell. You can get rid of both of them by leaving the prepared vegetable for a while. And as an experiment, you can add other garden gifts to the radish, for example, a fresh cucumber.

Products:

• Radish - 400-500 gr.
• Fresh cucumbers - 1-2 pcs.
• Onion feather and dill.
• Salt.
• Vegetable oil.

Cooking algorithm:

1. Peel the radish, grate, if you want to surprise with a beautiful view of the salad, you need to take a Korean-style vegetable grater. Leave in the refrigerator for 2-3 hours.
2. Rinse cucumbers, large - peel, remove tails. Grind using the same grater.
3. Salt a little, add vegetable oil.

Dill greens will add a fresh touch to this culinary miracle, simple but delicious!

Radish must be included in the diet of adults and the younger generation, and stocks should be made for the winter, since this vegetable contains many vitamins and essential oils, fiber and minerals. Besides.

Green radish - certainly useful root vegetable, which is widely used both for cooking various salads and dishes, and for treatment in folk medicine... There are many different varieties of this vegetable, differing in shape, color and taste.

There are two main types of radish: black and green. There are several of the most popular varieties of this vegetable:

1. Margelanskaya. This variety is considered early, its sowing begins in July. The shape of this variety is elongated, the color is green. Inside the vegetable also Green colour, has a bitter taste;
2. Round white. The variety is considered the most delicious and juicy, its shape is round, its color is white, it tends to persist for a long time;
3. Grayvoronskaya. This variety differs in that it is able to withstand low temperatures and can be stored long time... Its shape is round, white, slightly spicy to taste, not very juicy;
4. Daikon. The shape of this root crop is cylindrical, the color is white. The variety is considered large, one vegetable can weigh up to 1 kg;
5. Elephant click. The peculiarity of this variety is that it is grown from seeds. Vegetable white and elongated shape, easy to store even at low temperatures.

The positive properties of green radish and its harm

The use of a root vegetable has a beneficial effect on the body. This vegetable is rich the following vitamins and nutrients:

• Vitamin A, which is useful for people with visual problems and diseases of the nervous system;
• Vitamin B, which has a positive effect on the condition of the skin, contributes to a good metabolism;
• Potassium. Helps fight high pressure and improves heart function;
• Vitamin PP. Has a beneficial effect on many important organs of the body;
• Iron. The most important element vegetable, because it is the lack of iron that can lead to serious illnesses.

Due to the large amount of fiber contained in the root vegetable, it provides good job intestines. The use of this vegetable helps to remove undesirable substances from the human body such as: toxins, cholesterol, and toxins.

In addition to the benefits, this vegetable also has contraindications. For example, it is not recommended to use it for ulcers, gastritis, bowel, kidney and liver diseases. With these diseases, the fetus can adversely affect health.

Therefore, it is better to consult a doctor before using it. You should not overuse the amount of eaten root vegetables, it is better to add it to all kinds of salads and dishes. The amount of vegetables eaten by pregnant women should be strictly controlled.

Green radish salad recipes

It should be noted that this vegetable is combined with varied dishes from meat, rice. Suitable for use with vegetables such as cabbage, cucumbers, pumpkin, and various herbs.

Simple radish salad

Cooking process: rubbing the radish on a large grater;

Add herbs to taste.

A tasty and healthy salad is ready.

Combining radish with carrots

Another name for this salad is "Admiralskiy".

• Green radish - 1 piece;
• Boiled potatoes - 4 pieces;
• Green apple - 1 piece;
• Boiled egg - 3-4 pieces;
• Onions - 1 piece;
• Raw carrots - 1 piece (preferably large);
• Mayonnaise, scented vegetable oil - to taste.

To prepare the Admiral's salad, it will take approximately 30-40 minutes.

Calorie content - 115 kcal per 100 g of dish.

The salad is laid out in layers in a strict sequence:

1. Onion, finely chopped and poured with scented vegetable oil;
2. Large grated potatoes;
3. A layer of mayonnaise;
4. Green radish, grated on a coarse grater, with the addition of salt, must be wrung out well;
5. A layer of mayonnaise;
6. Raw carrots, grated small size;
7. A layer of mayonnaise;
8. Coarsely chopped apple;
9. Pureed egg whites;
10. A layer of mayonnaise;
11. Egg yolks, finely grated.

Fresh salad with green radish and cucumber

• Green radish - 1 piece (large);
• Onion - 1 piece;
• Cucumber - 1 piece;
• Table vinegar (apple cider) - to taste;
• Pepper, salt - to taste;
• Vegetable oil to taste.

The approximate cooking time is 25 minutes.

Calorie content - 95 kcal per 100 g of salad.

Preparation: peel the radish, cut into small strips, salt and leave for 5 minutes until the juice appears. Then it should be wrung out.

Cut the peeled onion into thin rings, rinse, add water and a small amount of vinegar, pickle. Grate the cucumber on a large grater, mix with the radish and pickled onion, after squeezing it out.

Season with salt and pepper to taste, add vegetable oil.

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Simple green radish salad with egg

A very easy dish to prepare.

• Green radish - 1 piece (medium size);
• Boiled eggs - 2-3 pieces;
• Sour cream - 2 tbsp. spoons;
• Salt to taste.

The time required to prepare this salad is 15 minutes, its calorie content per 100 ready-made dish is 90 kcal.

Cooking process: grate peeled radish and eggs on a medium-sized grater, salt, mix. The juice that appears must be drained. Season with sour cream and add salt to taste.

Lean radish salad

• Radish - 1 piece (medium size);
• Onions - 1 piece;
• Pickled cucumber - 1 piece;
• Turnip - 1 piece;
• Sunflower oil - 6 tablespoons;
• Pepper, herbs, salt - to taste.

20 minutes is enough time to prepare such a salad.

The number of calories is 150 kcal per 100 g of a ready-made dish.

How to cook lean salad from green radish: all essential vegetables wash, peel, cut into strips and put in a dish. Add pepper and salt to taste. Season with sunflower oil.

Cheese salad

• Hard cheese - 200 gr;
• Green radish - 1 piece (medium size);
• Carrots - 1 pc.;
• Mayonnaise, salt to taste.

10 minutes is the preparation time for the salad.

Its calorie content per 100 g of a dish is 250 kcal.

Cooking process: grate cheese, peeled radish and carrots on a fine grater. Mix the ingredients, salt and season with mayonnaise.

The use of green radish in traditional medicine

Since ancient times, the root crop has been used to treat diseases of many organs: intestines, kidneys, liver. It has been used to increase appetite and improve hair condition. This vegetable is used in healing colds and flu. except internal use, it is also used externally. For example, grated radish can help relieve joint pain when used as a compress. There are several popular recipes:

1. To cure a cough in children and adults, you need to cover the slices of the root vegetable with sugar, and take the resulting juice as a medicine;
2. For the treatment of bronchi and colds - grate the vegetable and put it on the back or chest, replacing the mustard plasters;
3. With anemia, the root crop can be cooked according to following recipe: mix in equal proportions juice of radish, carrots and beets. The resulting mixture must be poured into a dark bowl and sent to a preheated oven for 120 minutes. When the mixture cools down, take it 3 tablespoons a day;
4. Radish juice is used to treat bruises and bruises. To do this, moisten a napkin with freshly squeezed vegetable juice and apply it to the injury site 5–6 times a day. It is important to remember that root vegetable juice very quickly loses its useful qualities so you should always use only fresh juice.

In addition to medicine, the root vegetable is used in cosmetic purposes... To improve the condition of the hair, its juice is rubbed into the scalp. And for dry skin on the face, use a mask made from mashed radish, olive oil and lemon juice.

Radish and its secrets

In fact, this vegetable is the oldest. Its use was recommended by Dioscorides, and Hippocrates considered this root vegetable very useful and medicinal. Its seeds were used in ancient Egypt to make oil, and from its roots they prepared various dishes... It was believed that it is best to consume this vegetable before dinner, as it has a beneficial effect on digestion.

During the times of Kievan Rus, many proverbs and sayings about radish appeared, for example, "Horseradish is not sweeter than radish." It was considered a "penitential" fruit, as it was used during Great Lent in a large number.

When preparing dishes using radish, there are some secrets that you should remember about:

• Before using the vegetable, it is necessary to rinse it well, then peel it, and then rinse it again using a special brush;
• Before preparing any dishes, it is better to cut the root vegetable into slices, add cool water and let it brew for 40-60 minutes. In this case, the radish will not taste bitter, but will taste more tender;
• Having prepared a salad, you do not need to put it on the table right away. It is better to let it settle for an hour, then it will become much tastier;
• A radish salad will be more interesting to taste if you add a sweetish ingredient to it. For example, a carrot or an apple.

Delicious and healthy salads, as well as great mood!

Bon Appetit!

Green radish contains great amount microelements that have a beneficial effect on the digestive processes, the state of blood vessels and muscle tissue. Our ancestors knew about this, and consumed the root crop practically all year round, it has not lost its popularity even now. Green radish salad can be prepared without spending a lot of time, effort and money, supplementing the main component with vegetables, fruits, legumes or meat. Vegetable oils, sour cream, mayonnaise, vinegar or soy sauce are used as a dressing.

Green radish salad with carrots can be prepared in winter period, because the components are perfectly stored.

For cooking, you need the following products:

• 2-3 green radishes;
• 3 carrots;
• green onions;
• salt;
• salad oil.

Operating procedure:

1. Peel the radish and carrot, grate.
2. Rinse the green onion feathers and chop with a knife.
3. Combine the ingredients, salt, season with oil and serve.

If desired, you can replace green onions with onions, and shade the taste of the salad chopped dill or parsley.

On a note. Do not eat foods with radish for small children, pregnant and lactating women, people with stomach and intestinal ulcers, as well as kidney and liver damage.

Radish salad with cucumbers and Chinese cabbage

The advantage of a salad is that with a high content of vitamins, it will turn out to be low in calories. And in order to reduce the amount of fat, it is better to replace sunflower oil with olive oil.

For cooking you will need:

• head of cabbage Chinese cabbage;
• green radish;
• 3-4 cucumbers;
• Dill;
• cilantro;
• green onions or wild garlic;
• lemon;
• salt;
• olive oil.

Cooking process:

1. Divide the head of Chinese cabbage into leaves, wash and cut into thin strips.
2. Chop the cucumbers into semicircular slices, grate the radish, finely chop the washed greens.
3. Squeeze the juice from half a lemon, mix with the same amount olive oil... Combine the ingredients, salt and stir the salad.

Peking cabbage can be replaced with white or red cabbage, and lettuce, it all depends on personal preference.

Radish with apple and prunes

If you combine a radish with an apple and dried fruits, you get an original and tasty salad with minimal financial costs.

For work you will need:

• 2 green radishes;
• 2-3 sour apples;
• a handful of prunes;
• a few cloves of garlic;
• salt;
• sour cream or mayonnaise.

Subsequence:

1. Soak prunes in cold water, then drain the liquid and dry the dried fruits.
2. Remove the peel from the radish, remove the core and stalks from the apples, grind the fruits on a grater.
3. Peel the garlic and crush with a press.
4. Combine the ingredients, add salt, season with sour cream or mayonnaise and serve.

On a note. The salad will turn out to be more satisfying if it contains chopped walnuts.

Egg and corn salad

A salad with an egg, radish and corn turns out to be tasty and satisfying, and you can prepare it not only for everyday meals, but also serve it at the festive table.

In the process of work you will need:

• 300 g white cabbage;
• 2 radishes;
• 3 eggs;
• a can of canned corn;
• green or onions;
• favorite greens;
• salt;
• mayonnaise sauce or sour cream.

Work process:

1. Cut the boiled eggs into cubes.
2. Peel the radish and rub on a coarse grater.
3. Chop cabbage, onions, herbs.
4. Drain the juice from the corn kernels.
5. Combine all the ingredients, salt and season with sour cream or mayonnaise.

When cooking, you can replace corn with green peas or canned in own juice beans.

Vitamin salad with cabbage

Lovers of fresh herbs will be delighted with the vitamin salad based on cabbage and radish.

For work you will need:

• 400 g of cabbage (you can take white or red cabbage);
• green radish;
• celery stalks;
• parsley and dill;
• green onions;
• salt and salad oil.

Cooking process:

1. Cut the cabbage into thin strips and squeeze with your hands to let the juice out.
2. Peel the radish, grind it on a coarse grater.
3. Chop celery, chives, parsley and dill finely.
4. Combine the ingredients, add salt, add oil and stir.

In the warm season, when there is fresh berries, can be supplemented vitamin salad currants, blueberries or cranberries.

Cooking Uzbek salad with radish at home

Green radish has long been popular not only among the Slavs, but also among the Asian peoples. For example, Uzbeks added meat to a salad with this root vegetable: lamb, beef, veal or poultry, and dressed with katyk or suzma (these are varieties fermented milk products). But Russian housewives also add pork to this dish, and use sour cream and mayonnaise as a sauce.

For work you will need:

• 400 g of meat or poultry;
• onions (in the original version, it should be white, but it is permissible to take an ordinary onion);
• 3 green radishes;
• salt;
• a mixture of mayonnaise and sour cream in equal proportions.

So, we cook in Uzbek:

1. Boil the meat, cool and disassemble into fibers.
2. Peel the radish, grate on a coarse grater and place with the meat.
3. Chop the onions in half rings and simmer in a frying pan.
4. Add the onion to the salad hot (!) And stir. This is necessary to soften the radish.
5. Salt the dish to taste, season with a mixture of sour cream and mayonnaise, serve.

Spicy food lovers can add ground red pepper or garlic.

Korean Vegetarian Salad

Dishes asian food are becoming more and more popular among domestic housewives, and you can cook a Korean-style radish salad.

We select products for the dish:

• 3-4 radishes;
• bell pepper;
• a few garlic teeth;
• feathers of green onions;
• a pinch of ground red pepper;
• 10 g table vinegar or rice vinegar;
• 20 g sugar;
• 30 g sesame seeds;
• salt.

Sequencing:

1. Peel the radish, rub on a coarse grater, cut the bell pepper into half rings and mix the ingredients.
2. Crush the garlic teeth in a press, chop the green onion, add to the radish and pepper.
3. Sprinkle salt on the dish granulated sugar, sesame seeds, add vinegar and mix thoroughly.

On a note. The salad will taste better if it is infused a little, so it is better to season it 30-40 minutes before serving.

Hearty Chicken Snack

The green radish salad is sure to please the guests if made with chicken and fried mushrooms.

For work you will need:

• 500 g of chicken;
• radish;
• 400-500 g of fresh mushrooms;
• 2-3 large onions;
• ground pepper;
• a bunch of dill;
• salt;
• mayonnaise.

Cooking procedure:

1. Boil chicken, cool, disassemble into fibers.
2. Chop mushrooms, onions, and fry on vegetable oil adding salt and spices, and then strain in a colander to drain off excess juice.
3. Peel the radish, cut into strips or grate, chop the dill.
4. Mix prepared ingredients, salt, season with mayonnaise.

If you do not want to engage in frying mushrooms, you can use them canned, and add raw onions to the salad.

Snack recipe with meat and bell pepper

You can make a hearty salad with green radish if supplemented with meat and bell peppers. The dressing is mayonnaise, sour cream or soy sauce.

The composition of the components:

• 400 g of meat;
• green radish;
• onion;
• garlic;
• several bell peppers (you can take fruits of different colors);
• Dill;
• a bunch of lettuce;
• salt;
• mayonnaise, sour cream or soy sauce.

Sequencing:

1. Boil the meat, cut into strips.
2. Grind the radish, onion and the fruits of the bell pepper into half rings, crush the garlic in a press.
3. Chop the herbs and tear the lettuce leaves with your hands.
4. Combine components, salt, season.

Note. There is another recipe with meat, in this case it is fried with onions, garlic and bell peppers, and when this mixture has cooled, add the rest of the ingredients and the sauce to it.

Cooking with beef heart and green radish

This dish resembles the traditional Olivier salad and will surely please the household and guests. If you wish, you can make it layered by arranging the components as you like.

For the dish you will need:

• 400 g beef heart;
• 2 eggs;
• 2 potatoes;
• salted cucumbers;
• green radish;
• a can of green peas;
• green onions;
• salt;
• mustard sauce and sour cream in equal proportions.

Operating procedure:

1. Boil beef heart, potatoes and eggs, chop into cubes.
2. Chop the cucumbers and green onions, chop the radish on a grater.
3. Connect prepared components, add green pea, salt and mixture mustard sauce and sour cream.

Important! Beef heart needs pre-soaking, therefore, 8-10 hours before boiling, it is necessary to place it in a container with salted water.

Classic "General's" salad

Radish salad according to the "general's" recipe is puff dish, which has a spicy and slightly sweetish taste.

For work you will need:

• 300 g smoked sausage;
• 2 potatoes;
• radish;
• carrot;
• small onion;
• 2-3 sweet and sour apples;
• salt;
• mayonnaise.

Cooking procedure:

1. Boil potatoes and grate, also chop radish, carrot, apple.
2. Cut the sausage into strips or cubes, chop the onion into half rings.
3. At the bottom of the salad bowl, first put the potatoes, then the sausage, radish, apple, onion and carrot. Lubricate each layer mayonnaise sauce, salt and pepper.

Radish today can be found in almost any supermarket. This vegetable is a real storehouse of vitamins, so it should be included in your menu all year round. For example, cook delicious healthy salads from radish.

Ingredients: 270 g green radish, 160 g carrots, small sweet pepper, a bunch of any greens, 2 tbsp. l. vegetable oil, 1 tbsp. l. soy sauce, a pinch of sugar, 2 tbsp. l. lemon juice. Let's take a closer look at how to make a vitamin salad from green radish.

1. Peeled carrots are cut into strips. It is convenient to use a special grater or even a food processor for this.
2. Salt is poured into the root vegetable, and it is slightly kneaded with your hands.
3. It is cut in the same way Bell pepper and green radish. The last minute for 10 - 12 is poured with a mixture of water and lemon juice. This will make her taste less "vigorous".
4. The remaining ingredients are mixed for dressing. The greens are very finely chopped.
5. In a bowl, mix carrots, radish squeezed from water and pepper. Greens and dressing are added.

Before serving, the radish salad with carrots should be infused for several minutes.

A simple white radish salad recipe

Ingredients: 420 g white radish, 2 large carrots, 2 sour apples, each big spoon natural yoghurt(unsweetened) and mayonnaise, salt, a pinch of freshly ground pepper, fine salt.

1. Carrots and apples are peeled. Then these ingredients are rubbed on a grater with medium holes.
2. The peeled radish is crushed in the same way.
3. The appetizer is dressed with a sauce of yogurt, mayonnaise, salt to taste and freshly ground pepper.

The salad can be served immediately after mixing. Instead of unsweetened yogurt, you can use medium-fat sour cream.

Cooking with black radish with eggs

Ingredients: 2 small black radishes, large sweet carrot, strong fresh cucumber, large egg, 1 - 2 garlic cloves, low-fat sour cream, salt to taste, a bunch of lettuce leaves.

1. Of all the ingredients listed heat treatment only the egg is needed. It needs to be boiled until the center is hardened and cut into very small cubes.
2. Fresh radish is washed, gets rid of the skin, rubs on the finest or medium grater, and is salted. Then it is poured ice water and left for 10 - 12 minutes.
3. The remaining vegetables (peeled carrots, skinless cucumber) are also chopped with a grater. Washed lettuce leaves shake off the water and torn finely with their hands.
4. All components prepared in the previous steps are mixed. The radish is carefully squeezed out of the water beforehand.
5. You can fill such a snack different sauces. But low-fat sour cream with crushed garlic and salt is best suited to it..

You can also use regular mayonnaise or refined oil as a dressing for black radish salad. In addition to garlic, you can use any of your favorite seasonings that will make the taste of the dish even brighter.

Vegetable salad with meat

Ingredients: large black radish (approx. 320 - 360 g), 180 g fresh veal, 160 g medium-fat sour cream, large head onions, 2 - 3 large eggs, ½ small. spoons rock salt, the same amount of freshly ground pepper.

1. The radish gets rid of the skin, rinsed with cold running water and rubbed on a grater with medium holes. If it is very bitter, the resulting shavings should be soaked in cold liquid for about half an hour.
2. A frying pan with well-heated oil is sent to the stove. Miniature onion cubes are fried on it until transparent and ruddy.
3. The meat is boiled in salted water until tender, after which it is crushed into strips or any other convenient pieces.
4. The radish is squeezed out of excess liquid, laid out in a salad bowl. Veal is poured there and cooled down fried onion.
5. Eggs are boiled until the center is hardened, cooled, peeled from the shell and crushed into cubes.
6. The prepared ingredients are thoroughly mixed, glossed to taste and salted.

The radish salad with meat is dressed with sour cream, after which it is immediately served for dinner (without preliminary infusion).

Delicious daikon radish snack

Ingredients: 2 - 3 onions, 1 pc. daikon, large fresh cucumber, 2 - 3 sweet Bulgarian peppers of different colors, 320 g of ham, 4 tbsp. l. 5% vinegar, 2 small. l. sweet mustard, 8 tbsp. l. olive oils, salt, dried dill.

1. The daikon is cut into thin strips. Then it is sprinkled with salt, mixed well and left for 17 - 20 minutes. Then the radish is squeezed out by hand, the released juice is drained.
2. The onion is cut into the thinnest half-rings. It is also lightly rubbed with salt with your hands. You can use not only the white, but also the purple variety.
3. The remaining vegetables are cut into thin long straw... Ham is chopped according to the same principle. The amount of meat can be increased according to your own taste.
4. All components of the future snack are connected.
5. The dish is poured with a dressing of oil, vinegar and mustard.
6. Salt and dried dill are added.

The appetizer should be slightly infused in the cool, after which it can be served to guests.

Bishop's salad

Ingredients: large radish, 110 g fresh champignons, 3 medium carrots, the same amount of onions, a pound of chicken, packaging low-fat mayonnaise, fine salt, 5 large boiled eggs.

1. The radish is cleaned, washed, rubbed coarsely, sprinkled with a pinch of salt and put away in the cool while the rest of the ingredients are being prepared. This will allow the strong, specific smell of the product to disappear. Ideally, the radish should stand in this form for 2 - 3 hours, but half an hour will be enough.
2. The chicken goes to boil before full readiness, after which it cools and breaks into fibers. Leftover broth can be used as a base for various first courses or gravies.
3. Onion and carrots, randomly chopped, are fried in well-heated fat in a frying pan. Vegetables should not be overly browned. Next, miniature pieces of champignons are poured onto them, and the mass is prepared until all the liquid released from the mushrooms has evaporated.
4. The eggs are cut in medium pieces.
5. The prepared ingredients are combined in one bowl. Roasting from onions and carrots is used already cooled. The radish is pre-squeezed out of excess liquid.

The resulting snack is seasoned with salted mayonnaise, infused for an hour in the cold and served to the table. Thanks to mushrooms and chicken, it turns out to be very satisfying and nutritious.

Fresh appetizer with cucumbers

Ingredients: 3 strong fresh cucumber, half a red onion or a small whole, a bunch of fresh varied greenery, a small piece of ginger, 1 small. spoon of 9 percent vinegar, 5 - 6 tbsp. tablespoons of olive oil, fine salt, seasoning for vegetable salads.

1. The radish is well washed, cleaned, rubs coarsely.
2. The ginger root is peeled from the tough skin and rubbed finely.
3. The onion is cut into miniature cubes. Cucumbers - in quarters or semicircles.
4. Greens are well washed, shaken off excess liquid.
5. The products prepared above are combined.
6. It remains to prepare the dressing. For this it mixes table vinegar, olive oil, salt and seasonings.
7. The resulting sauce is generously poured over the appetizer and mixed again.

You can try the salad right away, or send it to steep a little in the cool.

Klyazma salad

Ingredients: 320 g beef, 160 g fresh radish, 3 pre-cooked large eggs, 90 g fresh carrots, purple onion, 60 ml refined oil for roasting, salt, mayonnaise, pepper mix.

1. The meat needs to be put in salt water and send to cook until tender. When the beef is completely cool, it gets rid of the veins and is cut into cubes. To make the meat more juicy, you need to cool it without removing it from the broth.
2. Carrots are cut into strips, onions are cut into half rings. Together they are fried until golden brown.
3. The radish is also cut into strips - very thin. It is not recommended to grind it with a grater, as too much juice is lost in the process.
4. Boiled and cooled eggs are cut into cubes.
5. An excellent sauce for Klyazma salad is made from ordinary mayonnaise mixed with peppers and salt.
6. It remains to combine all the components and flavor them with dressing.

Before serving, the appetizer will be infused for a couple of hours in the cool.

Spicy and salty radish snack "Kaktugi"

Ingredients: 2 pcs. daikon, 4 large spoons of coarsely ground red pepper (flakes), 2 large spoons of granulated garlic, salt coarse and grated fresh ginger, 1 large spoon each dry salted anchovies, light sesame seeds and prepared fish sauce.

1. The first step is to prepare traditional Korean spicy dressing... For her, coarse red pepper is steamed hot water... In no case should boiling water be used at this stage. The bowl should contain a mass of consistency like thick sour cream.
2. Dry garlic and chopped dry anchovies are poured into the pepper, ready-made fish sauce is added.
3. All ingredients mix very well and leave in glass jar covered for 24 hours.
4. Daikon is washed, cleaned, cut into medium cubes. Their optimal diameter is about 2 cm.
5. The radish is salted and left for about an hour. Further, its cubes are well washed and reclined in a colander.
6. Sesame seeds, ginger and a spicy present dressing from the first two steps go to the daikon. The products are mixed with rubber gloves.
7. The prepared components are removed under oppression and left in the room for 3 days. During this time, the future snack will ferment, a large amount of juice will stand out.
8. After the start of fermentation, the ingredients are covered with a lid and removed to cool.

You can try cactugi in a week. Over time, the taste of the snack will become more and more interesting. It can be kept cool for up to 4 months.

"Tashkent"

Ingredients: 270 g chicken meat or beef, 2 green radishes, table salt, a head of purple onion, 3 boiled eggs, sour cream, half a bunch of fresh herbs.

1. Thin strips of peeled radish are poured with water for 15 - 17 minutes to remove the bitterness that can spoil the taste of the finished snack.
2. Onion half rings are fried until golden brown.
3. Carefully squeezed radish and onion are mixed in a bowl.
4. The selected meat is boiled until fully cooked, cooled, cut into cubes. Further, it is laid out to the products from the third step.
5. Chopped greens are also sent there.
6. The salad is dressed with salted sour cream, mixes very well.

Served ready-made snack"Tashkent" for lunch with large slices of peeled boiled eggs... Instead of sour cream, if desired, the salad can be seasoned with mayonnaise or any other suitable sauce.

Vitamin salad with cabbage

Ingredients: 160 g of green radish, 340 g of fresh white cabbage, 70 g of juicy carrots, a pinch of salt and sugar, ground sweet paprika to taste, 2 tbsp. refined spoons sunflower oil, 1 teaspoon of apple cider vinegar.

1. White cabbage is finely chopped, poured into a convenient salad bowl, sprinkled with salt and kneaded well with your hands. This is necessary for the vegetable to become softer.
2. Cut raw carrots as thin as possible. This is most conveniently done with a regular vegetable peeler.
3. The vegetables prepared in the steps above are poured into a bowl, sprinkled with salt and sugar. Once again, they wrinkle their hands.
4. The peeled radish is cut in the same way as carrots and laid on top of the vegetables.
5. Oil and vinegar are poured into a bowl, sweet paprika is added.
6. After another thorough mixing, the appetizer is served for dinner.

She perfectly complements hot meat dishes... It is especially important to serve it with beef and lamb.

Margelan radish salad with nuts

Ingredients: 3 pcs. margelan radish, 3 boiled chicken eggs, large green apple, a handful of kernels walnuts, 330 g ham, salt, mayonnaise.

1. The radish is cleaned, coarsely crushed on a grater and slightly squeezed out of the released juice, which gives bitterness. You can safely pour it out - the liquid will not be used further.
2. The eggs get cold and rub hard too.
3. The apple gets rid of the peel and seed box, after which it is crushed into strips.
4. The ham is cut into fairly large cubes so that it feels good in the finished dish.
5. The kernels of the nuts are finely chopped.
6. All the crushed components are combined.

Mayonnaise is salted. You can add crushed garlic to it to taste. This sauce is used to dress ready salad and immediately served for dinner.

With beef heart

Ingredients: large green radish, sweet and sour apple, 320 g beef heart, large carrot, onion, 2 - 3 garlic cloves, salt, favorite spices.

1. The radish is cleaned and chopped on a special Korean grater.
2. She immediately spills out into a convenient bowl.
3. A thin long straw of raw carrots is sent from above.
4. The heart is cooked in salted boiling water until tender, after which it is cut into cubes.
5. Small onion cubes are sprinkled with spices and fried in a little oil. After cooling, they are also transferred to other components.
6. Very finely chopped pours out on top fresh garlic... If desired, it can be replaced with granular.
7. It remains to add a thin straw of peeled apple and salt to the future salad.

The appetizer is dressed with any sauce. You can use regular light mayonnaise for this. Home is best.

Korean Vegetarian Salad

Ingredients: 3 white radishes, 4 pcs. radishes, carrots, 1 tsp each. light sesame seeds, granulated sugar, salt, freshly ground black pepper, 2 tbsp. l. soy sauce (classic), 4 tbsp. l. sunflower oil.

1. All vegetables are washed and cleaned.
2. Radishes are cut into small pieces, carrots and radishes are cut into thin long strips. Top prepared ingredients are poured with soy sauce.
3. The mass is salted, peppery, sprinkled with granulated sugar. All the oil is immediately poured to it.
4. The products mix well.

The ready-made white radish salad is sent to be infused in the cool. It is best to put it in a glass container, close the lid and leave it in the refrigerator overnight.

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Baltics with cucumber and mint

What we need:

• Black radish - 1 pc. medium size
• Raw cucumber - 1-2 pcs. small size
• Sprig of fresh mint
• Chopped dill greens - 2 large pinches
• Sunflower oil - 1-2 tbsp. spoons
• Salt to taste

How to cook.

First, clean the vegetables. We rub the radish on a coarse grater, lightly add some salt and add a couple of mint leaves. Stir, tamp and let stand for 5-8 minutes.

When the juice has stood out, you need to squeeze it out (all the bitterness goes away with it). You can use a sieve. We wash it with cold boiled water and squeeze again. Dry the mass with a napkin, after removing the mint.

Cut the cucumber into thin strips. Combine with radish and finely chopped dill and add oil. We mix. Leave it to brew - 20 minutes.

Decorate the dish with mint leaves. The cucumber appetizer is ready! Isn't it they are simple to the limit? Although we even managed to remove the bitterness from the radish.

it delicious recipe it has a subtle pungency with a refreshing hint of mint. It is not only suitable for consumption during fasting, but is able to decorate and heavy meat table where there are a lot of fatty foods.

Three minutes with carrots and garlic

We need:

• Small black radish - 1-2 pcs.
• Carrots - 1 pc. medium size
• Garlic - 2 cloves
• Sour cream (10-15% fat) - 100 grams
• Parsley and dill - 3-4 sprigs
• Salt - 2 pinches
• Ground black pepper - to taste

How we cook.

The process is elementary, and the result is tender and juicy.

Cut the Chinese cabbage into thin short strips. This will give the salad a flavorful appearance.

Three radishes and carrots. We love on Berner, thin straws.

If you are afraid of the slightest bitterness, salt the rare straws and let stand. Drain the juice by squeezing the slices slightly.

To our taste, bitterness is never felt in this recipe, especially with a sauce where there is a sweetener.

We fill the mixture of vegetables, mix and place beautifully in portions using the culinary ring.

No ring? No problem! Cut out the middle part plastic bottle 1.5 liters. This device can be used many times.

It only takes a couple of minutes for the sour cream sauce. Just mix the ingredients in a blender

Spicy with cheese and garlic

What we need:

• Small black radish - 1 pc.
• Cheese hard varieties(Russian, Dutch) - 100 grams
• Garlic - 1-2 cloves
• Mayonnaise - ½ cup
• Dill, parsley - for decoration

How we cook.

We clean the vegetable and rinse clean water... Rub on fine grater.

Grind hard cheese in the same way - on a fine grater. Remember to put the piece in the freezer 5 minutes before cooking, cold cheese rubbing is much easier.

We clean the garlic cloves and pass them through a press. Combine the grated food and chopped garlic in a deep bowl.

Put in mayonnaise and mix well. Decorate the dish with sprigs of herbs. Cheese salad from black radish in a hurry to decorate the meal!

The familiar combination of ingredients gives the dish a rich, recognizable taste. Truly a snack salad - with an eye on alcohol for festive table, so it is also suitable for special occasions.

Meat and juicy Tashkent

It is very famous salad from black radish with meat and fried onions.

What we need:

• Black radish - 400 grams
• Boiled beef or chicken - 200 grams
• Onions - 1 large onion
• Salt to taste
• Mayonnaise - 2-3 tbsp. spoons
• Sunflower oil - 2 tbsp. spoons
• Wheat flour - 1 tbsp. spoon

How to cook.

Thinly cut the onion into half rings and sprinkle with flour. It is this light breading that will make the onion look beautiful after frying. Fry the onion in a large amount of sunflower oil until golden brown.

We clean the radish and rinse it under clean water. We rub the root crop on a coarse grater. Cut the meat into thin strips.

Combine chopped radish and meat with gilded onion half rings, add salt and mayonnaise. Mix gently.

We leave it to brew in a cold place for 1 hour, after which we boldly serve it to the table. Before serving, the dish can be garnished with herbs, tomatoes or halved eggs.

Preparation hearty salad it will take a little time, and its beautiful appearance and dense texture will not leave indifferent men. The recipe is also known under a different name - "Uzbekistan". At home, this salad is one of the favorite snacks for spirits.

Marine rare with squid

What we use:

• Boiled squid - about 200 grams
• Black radish - 1-2 roots (400-450 grams)
• Parsley (finely chopped) - 3-4 pinches

• Olive oil - 2 tbsp. spoons
• Apple cider vinegar (or wine) - 2 tbsp. spoons
• Salt to taste

How to cook.

The zest of the salad is cutting into thin strips. This is how we grind both ingredients.

The sauce is simple: beat a slurry of oil and vinegar with a fork.

Combine the radish and squid, pour over the sauce, sprinkle generously with parsley, mix and let stand for soaking - up to 15 minutes.

Dessert with apple and pumpkin

What we cook from:

• Black radish - 1 medium root vegetable
• Sweet and sour apples - 2 medium fruits
• Raw pumpkin - 100 grams
• Walnuts (finely chop with a knife) - 2-3 tbsp. spoons
• You can take other favorites

• Sour cream and honey - 2 tablespoons each

How we cook.

Salads are an excellent springboard for creativity! We love to cut the ingredients into strips, but you can grate them on a coarse grater.

The main thing is to flavor it with a milk-honey taste and not regret the nuts.

Note: raw pumpkin this recipe is no coincidence. It is in its raw state that it is stubbornly not appreciated, but in vain!

Try making this sweet salad today to enjoy the delicious taste, health and benefits of raw vegetables.

For all readers who love video - a cute close-up video with a variation on the theme classic recipe from radish with apple and carrot. Delicate slicing and butter sauce with honey and lemon juice. Step by step, simple and clear: only 2:43 minutes for a salad!

Four Root Vegetables with French Fries

We will need:

Raw, medium-sized vegetables:

• Beets - 200 grams
• Carrots - 150-200 grams
• Black radish - 150-200 grams
• Potatoes - 200 grams

• A bunch of traditional greens - dill and parsley
• Mayonnaise - 150-200 grams
• Salt to taste

How to cook.

The beauty of salad is about the same amount root vegetables that are cut into very thin strips. To help us, a Berner grater or a sharp knife.

There will be a little fuss with potatoes: fry their thin straws in deep fat and put them in a colander. Our goal is a crispy golden crust.

We form a feed that will delight those who are losing weight or the Orthodox who deny French fries: we lay out the slicing of each vegetable separately - in slides on great dish, in the middle we put a small bowl with mayonnaise. So each of the companions will be able to pick the right ingredients for themselves.

Odessa radish with fried onions

We need:

• Black radish - 1 medium root vegetable (about 150 grams)
• Carrots - 1-2 pcs. (150-200 grams)
• White onion - 1 large onion (100-120 grams)
• Salt and black pepper to taste
• Sunflower oil for frying

Cooking.

Grind both root crops equally ( coarse grater or thin straws on a Berner grater).

The famous tsimis of Odessa cuisine is fried onions. And he still makes the weather in this salad! Cut the onion into not the smallest cube and let it simmer in hot oil. Our goal is for the onion to soften and begin to fry. Golden crust appeared? We remove from heat and just like that - hot, along with butter! - we send onions to radishes and carrots. Salt, pepper, stir and let stand for 5-7 minutes.

This dish is surprisingly hospitable to any raw root vegetables - celery, turnips and even parsley root (we take a little - for flavor).

The secret to success is to chop the same and take a little more carrots than the rest of the vegetables. It is also delicious to connect a handful of washed canned beans or green peas. The main thing is not to spare the onion and remember: with a lack of acidity, lemon juice helps out.

And who will now say that simple and delicious salads from black radish - a fable ?! Our photo recipes cover everything best options- from everyday to gourmet, from light vegetable to rich protein. Ingredients are inexpensive and available all year round, and ready meals can be served not only as a side dish, but also as independent dish... Bon Appetit!

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