What kind of salad can be made from radish. Green radish salad with carrots. Healthy salads: recipes. Preparing white radish salads: healthy recipes

In recent decades, radish has been undeservedly forgotten. Many people consider this root vegetable to be tasteless and unsuitable for cooking. Absolutely wrong opinion! Radish is a storehouse of carbohydrates. The fat content in it is minimal, but there is a lot of liquid in which beneficial microelements and minerals are dissolved. In Rus', radish was respected: it was stewed, boiled, used as raw material, and as part of salads. Thanks to modern breeding, plenty of varieties of this root crop have been bred. But three types of radish are considered basic - white, green and black. The last one is the most useful. Its taste is quite spicy. In a Russian proverb, horseradish is compared specifically to a black radish. Green is famous for its delicate sweetish taste. Its pulp contains a lot of essential oils. And white radish stimulates the secretion of gastric juice and improves appetite. That is why it is appropriate to use it in salads. This article will focus specifically on this issue. What kind of white radish salad should I prepare? Below you will find a selection of recipes.

White radish: benefits and harm

This root vegetable is an excellent immunostimulant. The more bitterness is felt in a white radish, the more phytoncides it contains. This means that the root vegetable is in greater demand during an influenza epidemic. In winter, it makes sense to replace white radishes with black ones. It is considered more healthy, but it must be prepared wisely: the vegetable is cut into bars, filled with water and left for half an hour. In general, white radish has many varieties. There is a Chinese variety called Margellan. But in cooking, the Japanese oblong Daikon radish is more in demand. It is not spicy at all, and its delicate taste harmonizes perfectly with many foods. White radish salad with honey will help you get rid of a lingering cough. But this root vegetable also has contraindications. First of all, these are stomach diseases associated with increased secretion. People with weak hearts or kidney problems should also slightly limit their intake of radish in their diet.

"Limonnitsa"

How to prepare radish salad? You don't need to have a culinary school diploma to do this. All you need is the ingredients and a knife or grater. Radish salads are very easy to prepare. Even a child can handle it. Let's start our selection with the simplest recipe. A medium-sized root vegetable should be thoroughly washed and peeled. If the radish is very bitter, add water for half an hour. If not, immediately chop it on a medium grater. Squeeze the juice from half a lemon into this mixture and add salt to taste. Season with a few tablespoons of unrefined sunflower oil. Place in the refrigerator for an hour so that the radish softens thoroughly under the influence of lemon juice. Before serving, spread washed lettuce leaves on a flat dish. Place the settled radish on it in a neat mound. Sprinkle finely chopped dill on top. White radish salad is ready to eat.

"Mr. Green"

Rub the peeled medium-sized root vegetable with large shavings. To it we add a large greenhouse cucumber cut into thin slices and several chopped green onions. Salt and mix. The recipe recommends seasoning this white radish salad with unrefined sunflower oil. And the final touch is parsley or dill. Vitamins are always needed.

"Southern woman"

In most cases, in order to make a white radish salad, the recipe recommends adding a sweet component (honey, raisins, apple, baby carrots). This creates an interesting flavor contrast. This recipe suggests using walnuts. Lightly heat the peeled kernels (50 grams) in a dry frying pan and crush them into coarse crumbs. It is important that you can feel the pieces of nuts in the salad. Rub the peeled radish with large shavings, and the carrots with small shavings. Add nuts to the vegetable mixture and squeeze three cloves of garlic through a press. Zest half a lemon into the salad and squeeze the juice into it. Salt. After an hour, decorate with parsley.

"Princess on the Pea"

How to prepare a radish salad with such a fanciful name? To do this, we take an equal amount of two varieties of root vegetables - black and white, as well as strained canned green peas. We clean two radishes, wash them and grate them coarsely. Cut a bunch of green onions. Finely chop the parsley and dill. Mix all the ingredients in a salad bowl, add salt and season with sunflower oil.

"Idyll"

The two main ingredients must be taken in equal quantities. Before grating, the radish should be placed in cold water for a quarter of an hour. Then she won't be bitter. Peel the apples and remove fruit pods and grate them too. We season this radish and apple salad not with salt, but with... granulated sugar. And pour in sunflower oil.

"King"

This white radish salad is the most economical. The second main component is ordinary onions. And sunflower (or any other vegetable oil) and vinegar can be found in any home. Coarsely grate the peeled radish and pour boiling water over it. Chop the onion into quarter rings. Squeeze the radish from excess water. Mix with onions. Add a spoonful of table vinegar. Salt and season with vegetable oil. When serving, sprinkle the dish with fresh herbs (a mixture of dill, parsley, basil).

"White"

Above we have given several recipes for dishes seasoned with vegetable oil. Now let's look at how to make radish salad with mayonnaise. Here is the simplest recipe. Three large white radish roots and half the amount of hard cheese (Dutch or Gouda) into large shavings. Add a little salt and mix with mayonnaise. People who count calories in food can replace this dressing with sour cream - it will also be delicious. Sprinkle the dish with finely chopped dill on top.

"Satisfying"

The following radish salad with mayonnaise can more than replace a light lunch. Cook the chicken breast in salted water until fully cooked. We pull it out of the broth and separate the meat into fibers (small pieces). Finely chop a large onion and fry in vegetable oil until golden brown. Add the peeled and cut into small pieces champignons. Grate the white radish randomly. Mix everything well, add salt and season with mayonnaise. You can add a little mustard to it for piquancy. Decorate the top of the dish with dill.

"Poseidon"

Radish and carrots, which are the main components in this salad, will enrich your body with carotene, strengthen your immune system and cure colds. Rub the root vegetables with large or medium shavings. There should be equal amounts of radishes and carrots. Squeeze three cloves of garlic through a press. Add salt and stir. If desired, you can season this vitamin snack with sour cream or mayonnaise.

"Hungarian salad"

Radish for snacks can be consumed not only fresh. This recipe suggests cutting two peeled root vegetables (about half a kilogram) into strips and placing them in a frying pan in heated sunflower oil. Sprinkle (be careful, there will be sizzling and splashing!) with soy sauce and cover with a lid. We will simmer until the root vegetable softens. Then add paprika, hot red pepper, sesame seeds. Let the mixture cool. Add the onion cut into rings. Squeeze three cloves of garlic through a press. Mix the salad.

Light radish salad with apple

Peel a small root vegetable and chop it on a fine grater. Let's do the same with two young sweet carrots. Peel two large red apples and remove fruit pods with seeds. Let's also grate them finely. Squeeze two cloves of garlic into the resulting puree. Wash the lemon and rub its yellow peel into the salad. Salt to taste. Season with squeezed lemon juice. The dish is very dietary and healthy.

"Lady"

Did you know that you can make something like a sweet vinaigrette from this root vegetable? Beetroot and radish salad is easy to make, just a couple of minutes before breakfast is enough. But you will be provided with a boost of energy for the whole day. You need to take three times more radishes than beets. Rub raw root vegetables with coarse shavings. Pour apple juice with pulp. It's better if it's fresh. Sweeten to taste with honey or sugar.

"Hive"

This salad would be perfect for dessert. Peel and grate the radish (white or black). In a saucepan, melt two hundred grams of natural honey until liquid. We put the radish in there. Cook over medium heat until the root vegetable darkens. Let it cool completely. Roast one hundred grams of walnut kernels in a dry frying pan and chop with a rolling pin. Mix them with caramel radish.

All varieties of root vegetables go well with the favorite Russian vegetable. Moreover, cabbage can be either fresh or pickled. White or blue - it makes no difference. We give two recipes. In the first one, called “Kislinka”, it is best to use green radish. Grind a medium-sized root vegetable coarsely. Add finely chopped onion. Season with salt and a pinch of sugar. Add one hundred grams of sauerkraut. Optionally, you can add a handful of steamed raisins. Mix thoroughly and season with aromatic sunflower oil. The second salad, “Legendary,” the recipe suggests preparing from fresh cabbage. The proportions are the same: three to one. Chop one hundred grams of cabbage finely and add salt. Add 300 g of green or white radish to it. Mix, cover the bowl and leave for half an hour. Then shake vigorously a couple of times. This salad should be seasoned with sunflower oil. Before serving, sprinkle the dish with fresh herbs.

Tangerine, radish and shrimp salad

This is a Japanese dish. That's why this Daikon radish salad is prepared. The name itself is translated from Japanese as “big root.” Radish sometimes reaches 16 kg in weight. And here too (gardeners have recently begun to grow it more and more often) it resembles a giant pale green icicle. Daikon is not bitter at all, but tastes like a tender radish. Boil and peel shrimp (150 g). We separate four tangerines into slices. Squeeze juice from two more, mixing it with mayonnaise (4 large spoons). Cut the apple into slices. Finely chop one hundred grams of daikon. Cover the dish with lettuce leaves. Lay out tangerine slices, apples, shrimp, daikon. Before serving, pour over prepared mayonnaise sauce. We decorate with vintage citrus half rings.

Sunomono

This daikon radish salad is prepared with the addition of Japanese sake vodka. You need to eat it at one time, because after steeping, the radish will give off an unpleasant odor. Medium sized daikon and cucumber, cut into thin slices and salt. Let it sit like this for about a quarter of an hour. Then rinse with ice water and place on a sieve. In a separate bowl prepare the sauce. Mix five tablespoons of rice vinegar, a glass of sake, and a handful of granulated sugar. Stir until the crystals dissolve. Transfer the salad, drained of excess moisture, onto a dish and season with sauce. Leave for twenty minutes for the vegetables to absorb the dressing.

How to make radish salad

Everyone needs to learn how to make dishes with this root vegetable, because it is a storehouse of beneficial properties. Helps cleanse the liver and kidneys (protection against the formation of stones), has a beneficial effect on the chemical composition of the blood, the condition of the vascular walls, and metabolic processes. With such a list of positive qualities of this product, it is worth mastering the preparation of radish salad, because it is no more difficult than working with other vegetables. The only thing that needs to be taken into account is the difference in requirements of each variety.

From black

This variety of this root vegetable has the brightest taste with rich bitterness, suitable for lovers of spicy dishes. It is especially useful in the fight against colds, problems with the tone of vascular walls, and constipation. However, it is an active choleretic agent, therefore it is unsafe for disorders of the gastrointestinal tract. The appetizer can be prepared using boiled, fried, stewed, or baked root vegetables. Its greens are also used.

A few nuances of this dish:

Meat and vegetables are the best friends of the black root vegetable; they help soften the too hot taste.
The ideal dressing is olive oil: sunflower oil does not work as well on spicy notes due to the lack of thickness.
Cold water, poured over it for half an hour to an hour, will help make the taste of the root vegetable softer.
The most delicious snacks with this variety are “winter”: no additional vegetables/fruits/protein, vegetable oil dressing, classic tandem of pepper and salt. It is recommended to serve with fresh rye bread.

From white

The time when daikon was perceived as an exotic product has passed. However, it is still not as popular as other varieties, so most housewives have no idea how to approach it. Its taste is excellent: no burning bitterness, which is important for people with gastrointestinal problems. Outwardly, it looks like either a large radish or an elongated turnip. Some varieties resemble white carrots. There is no need to spend a long time figuring out how to prepare a daikon appetizer - it is only important to understand the peculiarities of its taste and heat treatment:

The Japanese variety goes well with some fruits: in addition to the usual apples, persimmons, grapes, tangerines (and other citrus fruits) will magically reveal its taste.
The best daikon snacks are found in Japanese cuisine, where this root vegetable is primarily grown.
It is not necessary to heat-treat the white variety - you can use it fresh or pickle it. However, it is also very tasty fried.

From green

If the black root vegetable is too hot, and the white one cannot be found or it does not suit its pronounced sweetness, the hostess’s gaze stops at the green one. It can be called a kind of compromise between the first and second, since the proportion of mustard oil here is lower than that of black fruits, but higher than that of white ones. Dishes with the green variety are very popular and simple, because the product does not need pre-treatment. Even the most inexperienced housewife will understand how to prepare such an appetizer. They are made mainly with the addition of meat, which the root vegetable helps to digest well.

Culinary ideas from professionals:

Ideal dietary dishes are obtained if you add cabbage, cucumber, radish, carrots, and quail eggs to the green variety.
An excellent addition for such a root vegetable is carrots, soy sauce, mustard oil and pumpkin seeds.
Dishes based on boiled/baked potatoes with this variety will surprise you with their taste and satiety.

From Margelanskaya

This variety is valued for the fact that it ripens in the garden beds earlier than others, so a salad with the Margelan variety is one of the first dishes that appears on a summer resident’s table. In terms of taste, it is close to the well-known green one and often replaces it in all recipes. The taste is muted, the flesh is white or greenish. The fruits are elongated, similar to large thick carrots. The absence of a large amount of mustard oil makes the Margelan variety not so dangerous for people with problems of the digestive tract and cardiovascular system.

Features of dishes with this product:

The Margelan variety is good for simple vegetable compositions that are not burdened with a large number of components and complex dressings. Similar to black, it “sounds good” under oil with spices or under a vinegar marinade.
Most recipes based on this root vegetable involve frying or baking it - this removes the last bitterness from the pulp and makes it especially crispy.
With this variety you can also make sweet snacks with honey and ginger dressings: the combination with boiled rice, carrots and green apple is considered especially popular.

From the forehead

This Chinese variety is not yet as well known as the previously mentioned daikon, but it is no worse for appetizers and even hot dishes, because it is its ancestor. If you come across the phrase “loba salad” when mentioning Chinese cuisine, keep in mind that this is not only a specific type of root vegetable, but also all varieties of radishes and radishes. Classic loba is a small fruit that can have any color of skin and pulp. There is no obvious bitterness; in terms of taste, a parallel can be drawn with radishes.

Culinary features of loba:

The proximity to European varieties allows housewives to make familiar dishes even based on Chinese root vegetables - it goes well with carrots, beets, and cabbage.
If desired, you can replace radishes with it.
Most recipes with daikon will also work with lobe, but keep in mind that the sweetness will be less pronounced.
Loba in appetizers goes well with long-aged cheeses and is very tasty after heat treatment.

Recipes with photos

The options for cold dishes below will help you understand the culinary characteristics of the previously listed types of this root vegetable. When choosing a snack recipe, focus not only on beautiful photos, but also on the characteristics of the variety that is indicated for it - this healthy product is very capricious and is not perceived positively by every organism.

With carrots

A versatile and easily customizable appetizer for the hostess or her guests, consisting of 3 key products and a simple dressing. Professionals advise using the green variety, but other types look and sound no worse. Cabbage also does not have to be white - Beijing (Chinese) cabbage is an excellent substitute. The dressing can be mayonnaise with herbs, or vegetable oil with spices - a snack with carrots is absolutely unpretentious in this regard.

Ingredients:

small white cabbage;
radish;
carrots – 2 pcs.;
coriander seeds;
vegetable oil – 1 tbsp. l.;
salt.

Cooking method:

Chop the cabbage and squeeze it with your hands several times, making it softer.
Peel the green root vegetable, grate it, pour it with ice-cold (!) water. After half an hour, transfer to a colander.
Grate the carrots in the same way and combine with the listed ingredients.
Sprinkle with coriander grains, salt and add oil. Mix.

Daikon with carrots and apple

A simple but very tasty dish based on white daikon, complemented by an almost classic marinade and a traditional apple-carrot mixture. Like other daikon dishes, this recipe owes its origins to Asian cuisine, which confirms the presence of rice vodka among the main ingredients. You can replace it with sherry as it is closest to it in taste.

Ingredients:

daikon – 500 g;
carrot;
yellow apple;
rice vodka – 1 tbsp. l.;
vinegar 6% - 2 tbsp. l.;
sugar – 1 tbsp. l.

Cooking method:

Peel the apple and chop into strips.
Grate the carrots and daikon on a Korean grater or cut into very thin strips.
The concentration of vinegar needs to be reduced: diluted with water 1:1. Afterwards you can add rice vodka and sugar.
Season the vegetables with the resulting sauce and let it brew for a couple of hours.

With meat

Tasty, fast and satisfying? These words perfectly capture the essence of the combination of fiery root vegetables and boiled beef, complemented by fried onion rings and a basic set of seasonings. Tashkent salad with meat can be not only an appetizer, but also a complete dinner, thanks to its nutritional value. It also involves several ways of serving, as you can see from restaurant photos: the simplest is on large lettuce leaves. A portioned alternative is in transparent tall glasses, the components are laid out in layers.

Ingredients:

Margelan or green radish;
eggs 1 cat. - 3 pcs.;
piece of beef – 350 g;
bulb;
frying oil;
salt pepper;
powdered sugar;
spices for meat;
sour cream – 2 tbsp. l.

Cooking method:

Boil water, add spices for meat, add washed beef. Cook until fully cooked. If you want to reduce its fat content, cook in 2 waters, adding spices at the last stage.
Boil hard-boiled eggs: add cold water, count 6 minutes from the moment of boiling. Cool, grate.
Heat a frying pan with oil, fry the beef cut into short strips until golden brown.
Chop the onion into rings and roll in powdered sugar. Send to the frying pan, after removing the beef from there.
Peel the root vegetables, cut into strips, cover with cold water for half an hour. Squeeze.
Combine all ingredients, add sour cream, mix.

With sour cream

If you were looking for a way to make something quick with this root vegetable, without exotic ingredients, but tasty, you need to try this recipe. The name already speaks for itself - in addition to the products indicated in it, only greens and walnuts are used, but the latter are an optional element, and the classic version of this snack is devoid of them. If desired, you can chop carrots, apples or steamed prunes here.

Ingredients:

medium root crop;
sour cream – 3 tbsp. l.;
salt;
walnuts - a handful;
a bunch of greenery.

Cooking method:

Wash the root vegetables, peel and grate coarsely.
Tear the greens with your hands and combine with sour cream and salt.
Fry the nuts in a dry frying pan over medium heat. Grind.
Mix all ingredients and serve immediately.

Klyazma

This appetizer is a representative of the category of hearty protein dishes, which, thanks to their competent composition, are easily accepted by the body. Those who are on a diet may not fry onions and carrots to reduce their calorie content. The traditional Klyazma recipe involves using a black root vegetable, but if you don’t like such a sharp taste, you can use green or white - they are softer.

Ingredients:

large black radish;
chicken breast;
chicken eggs 2 cat. - 3 pcs.;
mayonnaise - half a glass;
carrots – 2 pcs.;
vegetable oil;
onions – 2 pcs.;
salt;
ground black pepper.

Cooking method:

Boil water, salt it very well, put the washed eggs in it. Keep them in the kitchen for a couple of hours first to avoid cracks due to temperature changes. Cook for 9 minutes.
Season the chicken breast with salt and pepper and wrap in foil three times. Bake at 190 degrees (it will take 40-50 minutes). Cut into short strips.
The onion needs to be chopped into half rings or a little smaller. Fry in oil. When it becomes soft, add coarsely grated carrots. Cook for another 3 minutes.
Peel the radish and grate into strips. Add the rest of the Klyazma ingredients and mix. Pepper, season with mayonnaise, shape into a ball. You can decorate with sprigs of greenery.

With daikon and cucumber

Already from the photo of this dish, you can tell that there is some kind of zest here - among the usual vegetable composition, we can see slices of tangerines and bright pink shrimp. You have never tried such an interesting snack! Professionals advise using only the sweet variety - daikon - here, since the rest do not fit with the proposed product set.

Ingredients:

salad shrimps – 150 g;
daikon – 120 g;
tangerines – 5 pcs.;
green apple;
medium cucumber;
a bunch of greenery;
lemon – 1/2 pcs.;
apple cider vinegar – 1 tsp;
mayonnaise – 2 tbsp. l.

Cooking method:

If you bought already peeled, boiled-frozen shrimp, pour boiling water over them and after 60-90 seconds, place them on the grill. If they are raw, pour them into boiling water, add salt, wait until they boil again and fish them out with a slotted spoon. Clean.
Wash the daikon, grate it coarsely or cut it into thin strips.
Peel the tangerines and remove the film from each slice. Pass 5-6 cloves through a meat grinder, mix with mayonnaise to make a salad dressing.
Cut the cucumber and apple in the same way - into strips. Sprinkle with vinegar.
Combine all ingredients, season the salad with the sauce you created, add chopped herbs. Serve in a heap on a flat platter.

With mayonnaise

This classic recipe for an almost mono-snack was especially popular in Soviet times and was found on the holiday tables of our grandparents. With a minimum amount of effort and absolute availability of all products, it was an excellent addition to any meat dish or even mashed potatoes. The option with mayonnaise is tasty, healthy, and fast.

Ingredients:

black or green radish;
onion;
salt;
mayonnaise – 2 tbsp. l.;
sour cream – 1 tbsp. l.;
ground black pepper.

Cooking method:

Carefully wash the root vegetables, remove the skin, and grate coarsely. Leave it at the balcony door or window for half an hour or an hour. It is advisable to stir every 9-10 minutes.
Chop the onion finely, the size depends on your taste preferences - large pieces are more noticeable.
Add the onion to the grated mixture, mix, lightly pressing on the salad components with a spoon.
Season the salad with mayonnaise and sour cream and pepper. Stir again and let sit for 15-20 minutes before serving.

In Korean

Asian cuisine knows how to surprise with interesting flavor combinations and marinades, but the classics remain the most popular. Any vegetables in vinegar-oil dressing with spices become crispy and juicy. Just what you need for a savory snack! The Korean version is especially tasty when using a green root vegetable, which has the perfect balance of pungency and mildness. When combined with Korean spices, it creates a delicious taste that encourages you to eat another serving.

Ingredients:

large white root vegetable or daikon;
red onion;
garlic cloves – 3 pcs.;
vegetable oil – 1 tsp;
vinegar – 1/2 tsp;
chili pepper;
ground paprika, cumin, cilantro - a pinch;
sesame – 1 tbsp. l.

Cooking method:

Grate the peeled daikon coarsely. Stir, forget about it for half an hour.
Chop the onion arbitrarily, but equally. Squeeze the garlic through a press.
Cut off the nose of the hot pepper pod and chop it. The rest can be thrown away. For lovers of spicy notes, it is recommended to take a few more seeds.
Grind the chopped chili, paprika, cumin and cilantro with a pestle.
Fry onion, garlic, sesame seeds, and a mixture of seasonings in oil. Approximate cooking time: 4-5 minutes, high heat.
Squeeze the daikon and place it in a salad bowl. Add the fried ingredients, season with vinegar. Leave for 10-12 hours.

With daikon and chicken

Such a simple appetizer is a real culinary masterpiece that cannot be ignored. An easy, quick, but very satisfying dish with chicken, persimmon and lime with a sweet-spicy dressing that looks like a restaurant dish and is worthy of being served on a royal table. Try to master this recipe - and it will most likely become your signature for all holidays.

Ingredients:

medium sized avocado;
daikon – 1/5 pcs.;
chicken breast;
persimmon;
lime;
corn lettuce leaves - 2 tbsp. l.;
fresh ginger root – 25 g;
soy sauce – 2 tbsp. l.;
ginger jam – 1 tsp;
rice vinegar – 1 tbsp;
a pinch of sesame seeds, salt, black pepper.

Cooking method:

Remove the pit from the avocado and cut the fruit itself into slices. Do the same with the persimmons and place them on a dish nearby.
Divide the lime crosswise in half, squeeze out one part and sprinkle the juice over the salad that is starting to take shape. Add salt.
Boil the chicken breast, pepper and chop into strips.
Using a vegetable peeler, turn the peeled daikon into thin long strips. Combine with lettuce leaves, persimmons and avocado.
Make the dressing: squeeze the remaining half of the lime, add rice vinegar and soy sauce. Stir, carefully add ginger jam and finely grated ginger root.
Before serving, garnish the salad with sesame seeds.

With egg

Appetizers that do not require a large amount of food can also be made using radish. If you take daikon without too much flavor, combine it with hearty boiled eggs, sweet corn and a simple Italian dressing, you get a dish with a very pleasant taste and aroma. Try making this dish of daikon with egg and see that the root vegetable is also capable of tenderness. It is advisable to take cheese that is not spicy – Grana Padano is ideal, but if you don’t have access to Italian types, use Swiss or Russian.

Ingredients:

small daikon;
higher eggs cat. - 2 pcs.;
hard cheese – 50 g;
ground pepper, salt;
olive oil – 2 tbsp. l.;
rosemary – 1/4 tsp;
frozen corn (grains) – 50 g.

Cooking method:

Peel the daikon and grate coarsely.
Do the same with cheese.
Pour cold water over the eggs. When it boils, set the timer for 8 minutes. Separate the white from the yolk, chop the latter with your hands, and cut the white into strips.
Pour corn kernels into a frying pan and fry without oil for 5-6 minutes, stirring constantly.
Combine olive oil with rosemary, pepper and salt. Mix thoroughly, pressing on the spices with a spoon.
Fold the main components of the salad into a mound and fluff it up. Season with oil and spices.

Video

White radish salad will help fill the gaps in the human body associated with the accumulation of necessary vitamins. It contains magnesium, vitamin C, B12, B1, organic and essential oils. This salad will help with colds if you season it with honey.

The cooking process is very simple. When it comes to a simple version of the salad, work on it will not take more than 20 minutes. If the recipe is filled with additional ingredients, then the salad can be served in 30-40 minutes, which is also a good indicator.

White radish is classified as a dietary product, so this dish is allowed for those who watch their diet due to health problems.

It is best to cut the radish into strips, then its taste will be revealed more strongly and it will be easier to chew.

How to make white radish salad - 15 varieties

This is the most basic version of a root vegetable salad. It is more suitable for everyday eating than for a celebration. This dish is proof of the beneficial properties and original taste of white radish.

Ingredients:

White radish - 250 g
Onion - 1 piece
Vegetable oil - 3 tbsp

Preparation:

The radish needs to be peeled and grated on a coarse grater. You can use a food processor for convenience.

The onion is chopped into half rings and scalded with boiling water. After this, the water is drained and the onion is placed in cold liquid. Then the water is drained again and the onions are transferred to the radish.

The salad is dressed with vegetable oil.

This dish is a modified salad of cucumbers and tomatoes. It is complemented with radish - a spicy note.

Ingredients:

Tomato - 3 pcs
Cucumber - 1 t
White radish - 1 piece
Onion - 1 piece
Greens - 1 bunch
Vinegar 9% - 1 tbsp
Vegetable oil - 3 tbsp

Preparation:

All products are cut into small cubes. The greens are chopped. You need to try to get small components, but so that the juice does not stand out too much.

Dress the salad with vinegar and oil. Add salt and pepper to taste.

The dish is replete with vitamins. This is an ideal option on the eve of the cold season: an opportunity to enrich yourself with useful components.

Ingredients:

White radish - 1 piece
Carrots - 1 pc.
Cabbage - 1/3 head
Broccoli - 100 g
Green onions - 1 bunch
Greenery
Mayonnaise - 1 tbsp
Sour cream - 1 tbsp
Mustard - 1 tsp
Salt, ground black pepper

Preparation:

All ingredients are used raw. Radish and carrots need to be grated.

The cabbage is chopped finely, salted and squeezed.

Broccoli is cut into pieces. The greens are also chopped.

The salad sauce consists of a mixture of mayonnaise, sour cream and mustard. It needs to be salted and seasoned with pepper.

Combine everything in a common bowl and mix thoroughly until smooth.

To make the salad look aesthetically pleasing, you can use a special Korean carrot grater. This way the stripes will be longer and more beautiful.

This salad is very popular all over the world. The recipe involves the use of two types of cabbage and sweet pepper, which makes it more “summery”.

Ingredients:

White cabbage - 1/2 head
Red cabbage - 1/4 head
White radish - 3-5 pieces
Carrots - 2 pcs.
Sweet pepper - 1 pc.
Greenery
Mayonnaise - 1 glass

Preparation:

All main ingredients are cut into strips. The greens are chopped. Everything is combined and mixed with mayonnaise.

Radish itself has a spicy taste, but this recipe offers even more savory notes. This is a dish for lovers of spicy taste sensations.

Ingredients:

White radish - 1 piece
Salt - 2 tbsp
Sugar - 5 tbsp
Acetic acid - 1 tsp
Cilantro - 1 bunch
Garlic - 1 clove
Red pepper

Preparation:

First you need to carry out preparatory work with the radish. It is cut into cubes that are 1 cm in size. This already distinguishes this salad from the rest. Add salt to the radish and leave for 10-15 minutes so that it produces juice.

The cilantro is not chopped too finely.

Now you need to prepare the sauce: add salt, sugar and acetic acid to a glass of water.

After a while, the juice from the radish is drained and combined with cilantro and chopped garlic. The mass is sprinkled with red pepper and poured with sauce.

This salad can be left in the refrigerator for several days and not worry about its safety. Thanks to the marinade it will be delicious. You just need to pour the salad into a jar.

This variation of the salad has a smoother taste. The result of the interaction between potatoes and radishes gives a balance of taste and removes excess bitterness.

Ingredients:

White radish - 1 piece
Boiled potatoes - 2 pcs.
Carrots - 1 pc.
Apple - 1 piece
Mayonnaise

Preparation:

All components are grated on a coarse grater and laid in layers:

1 layer - potatoes;

2nd layer - radish;

3rd layer - apple;

4th layer - carrots.

Each product level is lubricated with mayonnaise.

This dish is considered winter. It is light but very nutritious.

Ingredients:

Radish - 3 pcs.
Carrots - 2 pcs.
Hard cheese - 200 g
Garlic - 2 cloves
Mayonnaise - 3 tbsp

Preparation:

Vegetables need to be grated on a coarse grater. Cheese will suffer the same fate. Garlic is crushed using a press.

All products are combined and seasoned with mayonnaise.

Grated white radish, like other types of this root vegetable, must be squeezed out of the juice, otherwise the salad may “float”.

Salad "Kostromskoy" with white radish and pickled mushrooms

For those who love nutritious salads with rich flavor, this is a must-try option. You can safely serve it on the holiday table and be confident in its taste.

Ingredients:

White radish - 2 pcs.
Carrots - 1 pc.
Beef - 300 g
Marinated mushrooms - 1/2 cup
Garlic - 2 cloves
Mayonnaise

Preparation:

First you need to chop the radish and carrots using a grater. Beef and mushrooms are cut into strips. Garlic is added to the salad and seasoned with mayonnaise.

Before squeezing the garlic, you need to taste the dish so that it does not turn out too spicy.

The combination of radish and apple has long been considered successful and is used in many salads. Carrots do not spoil this symbiosis.

Ingredients:

White radish - 300 g
Apple - 1 piece
Carrots - 1 pc.
Green onions - 1 bunch
Lemon juice - 1 tbsp
Sugar - 1/2 tsp
Salt pepper
Olive oil

Preparation:

Radish, carrots and apple are grated (a Korean carrot grater would be useful). Green onions are finely chopped. All ingredients are placed in a salad bowl and dressed with a sauce of olive oil, sugar, salt, pepper and lemon juice.

Ingredients:

White radish - 1 piece
Carrots - 1 pc.
Onion - 1 piece
Garlic - 2 cloves
Hot pepper - 1/4 peppercorn
Lemon juice - 1 tbsp
Vegetable oil

Preparation:

First you need to fry the onion. Carrots and radishes are grated and combined with onions. Then come the spicy ingredients - hot pepper and garlic.

The salad is dressed with lemon juice and oil. If desired, you can salt it.

Meat variations of salad with white radish are in no way inferior to vegetable ones. Beef goes best with this root vegetable.

Ingredients:

White radish - 1 piece
Beef - 500 g
Eggs - 3-4 pcs
Onions - 2 pcs.
Mayonnaise

Preparation:

Boiled beef should be cut into strips. Radishes are also cut this way.

The onion is chopped and fried. The eggs are crushed into cubes.

Salag is prepared in layers:

1 layer - beef;

2nd layer - fried onions;

3rd layer - radish;

4 layer - eggs;

5th layer - mayonnaise.

You can decorate the top with greenery.

The dish turns out not only tasty, but also very beautiful. Pomegranate grains look contrasting against the background of white radish.

Ingredients:

White radish - 1 piece
Garlic - 1 clove
Lemon juice - 1 tbsp
Olive oil - 50 ml
Pomegranate - 2 cups

Preparation:

Everything is extremely simple: radish is grated and combined with pomegranate seeds, garlic and lemon juice. Dressing in the form of olive oil will not overpower the original taste.

Such a simple product as a fresh cucumber can have an original effect on the taste of the salad. Preparing this dish will take 15-20 minutes.

Ingredients:

Radish - 1 piece
Fresh cucumber - 2 pcs.
Salt pepper
Mayonnaise

Preparation:

The radish is chopped into cubes. The cucumber is cut into slices. The dish is salted, pepper is added and seasoned with mayonnaise.

When you need to prepare a dish quickly, but without going into platitudes, then this kind of salad will come in handy.

Ingredients:

White radish - 1 piece
Canned peas - 1 can
Carrots - 1 pc.
Mayonnaise

Preparation:

The radish can be grated or chopped with a knife. The carrots are grated. Peas are added and the dish is seasoned with mayonnaise.

Good afternoon.

Do any of you grow radishes in your garden? Many people disdain this root crop, considering it more of a fodder crop. But this is not true at all. This is a wonderful product with a lot of useful properties and a variety of varieties. In addition to the common green (also known as Chinese or Margelan) radish, there are also more original types, such as black or daikon.

In addition, there are both early and late winter varieties (for example, black can ripen right up to November) and, thanks to this, you can provide yourself with fresh healthy vitamins until the end of winter.

Different varieties have slightly different taste properties, but they are all united by juiciness and a pleasant soft taste. Only later varieties have a slight bitterness, but it can be easily removed by simply soaking in water.

I offer you a selection of interesting salad recipes that can significantly diversify your menu without requiring a lot of time and money.

The names of the recipes indicate those varieties of radish that provide the best combination of flavors, but, to be honest, you can use any, I personally didn’t notice much of a difference.

Radish salad - the simplest recipe with onions

Here, for example, is the easiest way to make a salad with onions and sunflower oil. It will be very tasty with green radish and any other.

To prepare it, you need to take 3 medium-sized root vegetables, 1 medium onion and a teaspoon of salt.

Wash the radish, peel it and grate it on a coarse grater. Cut the onion into thin half rings. Then we combine them together, add a teaspoon of salt and 3-4 tablespoons of vegetable oil (can be unrefined), mix and the salad is ready.

Bon appetit!

Simple green radish salad with carrots and mayonnaise

Another vegetable that goes perfectly with radish is carrots. Mixed, seasoned and done.

To prepare, take 1 medium radish, 1 carrot, a clove of garlic for flavor and a couple of tablespoons of mayonnaise.

Grate the vegetables, combine them in one plate, add pressed garlic, a pinch of salt and mayonnaise.

Adherents of a healthy diet can easily replace mayonnaise with sour cream.

How to cook radish in Korean

An excellent recipe for spicy lovers. Can easily replace tired Korean carrots.

Ingredients:

Green radish - 2-3 pcs.
Carrots - 1 pc.
Onion - 1 pc.
2-3 cloves of garlic
Salt and sugar - 0.5 tsp each.
Korean carrot seasoning - 0.5 tsp.
Coriander - 0.5 tsp.
Vegetable oil for frying
1 tsp vinegar 9%
Hot pepper - on the tip of a knife

Preparation:

1. Grate the radish and carrots on a Korean grater. Cut the onion into thin half rings.

2. Fry the onion in a frying pan with vegetable oil until fully cooked.

3. Add just a little chopped hot pepper, sugar, coriander and Korean carrot seasoning to the onion and fry for a couple more minutes, stirring constantly.

4. In a separate bowl, mix radish, carrots, salt and pressed garlic.

5. Add roasted spices and a teaspoon of vinegar to the vegetables, mix and let the salad brew for a couple of hours in the refrigerator.

Ready. Bon appetit!

A simple and delicious spicy appetizer with radish

The previous recipe can be made even simpler if you omit the carrots.

Ingredients:

Green radish - 2 large pieces
Vegetable oil - 100 ml
Onion - 2 pcs.
Garlic - 1 clove
Vinegar 6% - 1 tbsp.

Seasonings:

Basil
Turmeric
Paprika
Red pepper
Black pepper

We take all seasonings in the amount of 0.5 tsp.

Preparation:

1. Grate the radish on a Korean grater, put it in a deep bowl, sprinkle with salt and add vinegar. Mix and put in the refrigerator to marinate for a couple of hours.

During this time, the radish will release excess moisture, so after pickling, you need to put it in a colander and wait a little for the liquid to drain.

This will make the salad crispy.

2. Then put the vegetables back into the bowl, add spices, garlic squeezed out with a garlic press and mix.

3. And now the tricky move. Heat vegetable oil in a frying pan, add chopped onion and fry it until fully cooked. Until it starts to turn black. Then remove the onion from the oil with a slotted spoon, and pour the hot oil itself, saturated with onion aroma, into the salad.

Thus, we leave only crispy radish in the salad, but with the taste of fried onions.

Mix and you're done. Bon appetit!

Recipe for salad with Margelan radish and cheese

Radish goes well with cheese. The main thing here is not to overdo it with the ingredients. Less is better.

To prepare 1 serving, take:

Half a Margelan (green) radish
1 small carrot
50-70 g hard cheese
2 tbsp. mayonnaise

We grate all the products on a medium grater into a common bowl.

Add mayonnaise and mix. Ready.

You can add salt if you wish, but that's up to your taste.

Bon appetit!

Video on how to make black radish salad with egg

Let's finish this with the simplest recipes and see how you can make a great appetizer for the holiday table from the most ordinary products.

Uzbek salad with radish and tomatoes for pilaf

Have you ever been to an Uzbek teahouse and eaten real Uzbek pilaf? If yes, then you know that it always comes with salad. And radish salad with tomatoes is the most popular appetizer. Try it, the combination really turns out to be very interesting.

Ingredients:

Green radish (medium size) – 1 piece
Tomato – 1 pc.
Salt - to taste
Vegetable oil - 2 tbsp.
Wine vinegar - 1 tbsp.
Green onions - 50 g
Ground hot pepper - to taste
Ground black pepper - to taste

Preparation:

1. Peel the radish and grate it on a Korean carrot grater. Place it in a deep bowl and add chopped green onions and tomatoes, cut into medium cubes.

2. Season with vegetable oil, vinegar, add a pinch of salt and ground pepper. Mix.

Ready. Bon appetit!

Photo recipe for daikon radish salad with beef

Radish is very often included in meat salads.

Thanks to the ability to absorb the aroma of the products with which it comes into contact, salads are very rich in taste, but at the same time light.

Let's look at an example of the simplest meat salad with radish.

Ingredients:

Meat (beef) – 400 g
Radish - 3-4 pieces (medium)
Salt, pepper - to taste
Vinegar 9% - 2 tbsp. spoons
Sunflower oil – 100 ml

Preparation:

1. Peel the radish and grate it on a medium grater, then pour vinegar into it and mix thoroughly.

2. Cut the beef into small pieces and place in a heated frying pan with vegetable oil.

3. And fry it for 15-20 minutes over medium heat, stirring occasionally. During this time it will be completely fried and ready.

For the salad, it is best to take tenderloin so that the veins are smaller.

4. Then add the pickled radish to the meat, add salt and pepper and fry for another 5 minutes, stirring.

Ready. Serve warm.

Bon appetit!

How to prepare real Uzbekistan salad

The most popular radish salad with meat is the Uzbekistan salad. It even has a beautiful origin story. I suggest you watch a wonderful video in which this story is beautifully told right in the cooking process.

“Tashkent” radish salad with meat and egg

I don't know why this salad is called that. Apparently, this is an option based on the previous recipe. Be that as it may, it is also very tasty and filling.

Ingredients:

Radish – 700 g
Beef meat (boiled) - 250 g
Boiled eggs - 3 pcs
Onions - 2 pcs.
Natural yogurt (10%) – 200 g
Ground zira - 1 tsp.
Ground paprika - 1 tsp.
Black pepper - 1/2 tsp.
Salt - 2 tsp.
Vegetable oil – 250 ml
Wheat flour - 2 tbsp.
Green cilantro - to taste

Preparation:

1. Peel the radish and cut into strips. Then mix it with salt, fill it with cold water and leave for 10-15 minutes so that it gets rid of the bitterness.

This must be done if late varieties of radish are used, which contain a slight bitterness.

2. Cut the onion into half rings, roll in flour and fry in a large amount of vegetable oil until a beautiful golden color.

4. Mix the remaining spices with yogurt.

5. By this time, the radish has already settled enough and needs to be squeezed out and placed in a deep bowl. We also send boiled meat cut into strips, diced boiled eggs, chopped herbs and yogurt dressing there. Mix everything thoroughly.

In order for the salad to be better soaked, it is better to add the dressing not all at once on top, but little by little as you add the remaining ingredients with intermediate stirring.

6. Lastly, add the fried onion and mix gently again.

Ready. Bon appetit!

Meat salad from radish with chicken and sour cream

Well, in the end I offer another interesting recipe with chicken. It can be called a dietary option with lean meat and without mayonnaise.

Ingredients:

Chicken fillet – 800 g
Boiled chicken eggs - 3 pcs
Green radish – 2 pcs.
Onions - 2 heads
Garlic - 1-2 cloves
Sour cream – 100 g
Flour - 20 g
Vegetable oil - 70 ml
Salt and black pepper - to taste
Seasoning for chicken - 1 tsp.

Preparation:

1. Cut the fillet into cubes, sprinkle with a teaspoon of salt, pepper, seasoning, pour a couple of tablespoons of vegetable oil, mix and leave to marinate for 20 minutes.

2. Cut the radish into thin slices and soak in cold water for 15-20 minutes.

3. Cut the onion into half rings and roll in flour, while simultaneously disassembling the half rings into pieces.

4. Then fry it in a large amount of oil over medium heat until golden brown and place on a paper towel to remove fat.

5. Then fry the marinated chicken. There is no need to fry it for a long time, otherwise it will become dry. 10 minutes over medium heat with occasional stirring will be enough. Place the finished meat in a colander to drain off excess oil.

6. Remove the soaked radish from the water and cut into strips.

7. Now all that remains is to collect all the ingredients together. Add chicken, sour cream, pressed garlic and a pinch of salt to the radish. Mix.

8. Sprinkle with fried onions and boiled eggs cut into cubes.

Stir before serving.

Bon appetit!

These are the interesting recipes I have collected for you here. Be sure to try to cook at least the simplest version and you will definitely appreciate the taste of radish.

That's all for today, thank you for your attention.

If you like to eat delicious food, but at the same time, do not want to replenish your body with extra calories, then you will like this recipe. In the cold season, when there are no seasonal vegetables, you need to get vitamins and minerals. Where can I get them? I suggest making a delicious white radish salad. This salad often comes in handy in the winter. It can be prepared for lunch as a main course, or for dinner.

People who adhere to a healthy lifestyle will really like this salad, as it contains few calories and is very easy to digest. It can be consumed at any time and without restrictions. If you are having a party for your girlfriends, prepare this salad. They will definitely love it! So let's begin.

Let's take the following products: white radish, carrots, green peas, dill, parsley, lemon juice, olive oil, salt, pepper.

When buying white radishes, they should be firm to the touch; do not buy soft ones, they are not tasty. To begin, rinse thoroughly under running water. We cut off the stalk. Peel off the skin. To finely peel the radish, use a vegetable peeler. For chopping, we use a special grater for slicing carrots in Korean. Let's grate it to make thin and long flagella. Place the radish in a suitable salad bowl.

The carrots should have a sweet taste, medium size, preferably with a blunt nose. Wash thoroughly, dry with a paper towel, and remove the skin. Let's grate it the same way as the radish, with long flagella. Add to salad plate.

If desired, you can use canned peas, but they are less rich in color. It is better to use ice cream, since there is no fresh one in winter. Boil water in a saucepan and add a couple of pinches of salt. Add peas to boiling water. Bring to a boil. Boil for 5-8 minutes. To preserve the bright green color, rinse with ice water after cooking. Add peas to the rest of the ingredients. Mix. Season with salt and ground black pepper. Season with a little lemon juice. Drizzle with olive oil.

White radish salad is ready. Wash the parsley and dill, dry, and chop finely. Before serving, decorate the salad with herbs.

Enjoy your crunch!