Daikon salad. Daikon recipes Daikon salad is the simplest

Step 1: Prepare the daikon.

Rinse the daikon with warm running water, removing any remaining sand and soil. Cut off the thin roots and remaining tops, and then peel the radish from the outer skin, leaving the bare flesh.
Cut the prepared daikon into strips or grate it on a special Korean carrot grater; if you don’t have one, use a regular one with medium holes.
Mix the chopped root vegetable with salt and ground black pepper and leave it in this form for 30 minutes so that the daikon gives juice and is a little salted. At the end, drain the grated vegetable in a colander, draining the excess liquid.

Step 2: Prepare the garlic.

Peel the garlic cloves and cut off the ends on both sides. After cleaning, divide each into three or four large parts.
Heat a small amount of vegetable oil in a frying pan and place coarsely chopped garlic in it, fry the ingredient over high heat until you feel a bright, characteristic aroma. It will take less 1 minutes. After frying, remove the pan from the heat and drain the garlic along with the oil into the prepared bowl.

Step 3: Prepare salad dressing.

Pour vinegar into the fried garlic and oil and stir. Then pour granulated sugar and salt there. Mix the dressing thoroughly again with a whisk or fork until it becomes more or less uniform in consistency.

Step 4: Prepare the daikon salad.

After soaking the daikon in salt, don’t forget to drain the juice, pour in the garlic-vinegar dressing and mix thoroughly. That's all, all that remains is to check whether there is enough salt and pepper in the finished salad. If in your opinion everything is fine, then serve the dish, but if not, then be sure to add more pepper or salt, depending on what is missing.

Step 5: Serve the salad with daikon.

Serve daikon salad as a complement to meat dishes or dishes made from fatty poultry, as well as various seafood, including fish. It will pleasantly complement the main dish, making it even tastier and more aromatic. Of course, the salad with daikon itself is also very tasty, but it’s still not for everyone.
Bon appetit!

Instead of vinegar, lemon juice is quite suitable, but you will need a little more of it.

If you are going to prepare a daikon salad for a large company, then feel free to double the amount of ingredients or more.

Daikon also goes well with radishes, carrots, apples and boiled meat, so experiment and find the most delicious dish in your opinion.

Daikon is a Japanese radish, a juicy and crispy-tasting vegetable of white color, oblong shape. Salads with radish are little known in our countries, and very wrongly, because it is a healthy root vegetable, rich in many vitamins, microelements and beneficial properties. It has an amazing taste and, unlike ordinary radish, is not bitter at all.

In order for this miracle vegetable to fully open, so to speak, after chopping, it must be allowed to stand, then drain off the excess liquid and add to the dish.

In the salad, radish is used as the main ingredient; other vegetables are added for taste and variety: carrots, cabbage, bell peppers, onions, cucumbers and more. They also add various types of meat or fish, and sometimes fruits.

The dressing for radish salad is most often olive or sesame oil; this is how dietary or lean salads are seasoned. There are also sour cream mayonnaise sauces, which makes the dish more rich. It all depends on desire. Top is decorated with fresh herbs and sesame seeds. Let's take a look at some ways to prepare salads with daikon radish.

How to make daikon radish salad - 15 varieties

An easy stand-alone dish or a great addition to lunch or dinner.

Ingredients:

• Pork pulp - 200 gr.
• Blue onion - 1 pc.
• Lemon juice - 1 tbsp.
• Radish - 1 pc.
• Parsley - 1 bunch.
• Sour cream - 2 tbsp.
• Salt, pepper - to taste
• Sugar - 0.5 tsp.

Preparation:

Peel the onion and cut into half rings, place in a deep saucer, pour in lemon juice, sprinkle with sugar, cover with cold water and let stand for 10 minutes. Boil the meat in salted water until tender, then cool and cut into strips. Peel the Japanese radish and grate it on a coarse grater. Drain liquid from pickled onions. Combine meat, radish and onion, add salt, pepper, sour cream and mix everything. Before serving, garnish with fresh herbs.

A simple, autumn and vitamin salad.

Ingredients:

• Daikon radish - 1 pc.
• Fresh carrots - 2 pcs.
• Fresh cucumbers - 2 pcs.
• Walnuts - 50 gr.
• Sesame oil - 2 tbsp.
• Salt - to taste.

Preparation:

Dry the nuts in a frying pan, then cool and chop with a knife. Peel carrots and radishes, wash under running water and grate in long thin strips on a special grater. Wash fresh cucumbers and cut into strips. Combine all ingredients, add salt, add oil, mix. Place in a salad dish and sprinkle with nuts.

Juicy radish in its own juice

Ingredients:

• Japanese radish - 1 pc.
• Green peas - 50 gr.
• Blue onion - 30 gr.
• Salt, pepper - to taste.
• Sugar - 1 tsp.
• Lemon - 0.5 pcs.
• Black sesame seeds - 1 tbsp.
• Olive oil - 2 tbsp.

Preparation:

Peel and grate the radish on a coarse grater. Cut the green peas into several pieces. Cut the onion into half rings. Mix everything in one bowl, squeeze out the lemon, add sugar and let stand for 10 minutes.

To prevent the radish salad from floating in liquid, after chopping, let it stand and then drain all the liquid.

Then season with salt, pepper and olive oil. Mix everything. Garnish with greens and sesame seeds.

Juicy salad for lovers of vegetarian cuisine.

Ingredients:

• Green mango - 100 gr.
• Daikon - 100 gr.
• Carrots - 100 gr.
• Lime juice - 2 tbsp.
• Sesame oil - 2 tbsp.
• Sugar, salt - to taste.
• Cilantro - 1 sprig.

Preparation:

Peel and grate radish, carrots and mango into equal strips. Place everything in one bowl. For the dressing, mix lime juice with sesame oil, salt and sugar. Pour the sauce over the salad, stir and garnish with cilantro sprigs.

A light and delicate salad for those who love a healthy diet.

Ingredients:

• Green apple - 1 pc.
• Bell pepper - 1 pc.
• Daikon radish - 200 gr.
• Carrot - 1 pc.
• Parsley - 1 bunch.
• Salt - to taste.
• Apple cider vinegar - 1 tbsp.
• Vegetable oil - 2 tbsp.

Preparation:

Wash, remove seeds and dice the red bell pepper. Chop the greens. Peel the daikon and carrots and grate them using a Korean carrot grater. Peel and core the apple and cut into cubes.

To prevent the apple from darkening, immediately after chopping, pour lemon juice over it.

Combine all the products, pour in vinegar, vegetable oil and add salt. Serve to the table.

A savory dish that perfectly complements hot dishes.

Ingredients:

• Daikon radish root - 1 pc.
• Green apple - 1 pc.
• Carrots - 1 pc.
• Mayonnaise - 1 tbsp.
• Salt - to taste.
• Garlic - 3 cloves.

Preparation:

Peel, rinse and grate daikon, apple and carrots using a Korean carrot grater. Squeeze the garlic, add salt, mayonnaise and mix everything. Place on a salad platter.

A tender and delicious dish.

Ingredients:

• Shrimp - 300 gr.
• Daikon - 1 pc.
• Corn lettuce leaves - 100 gr.
• Soy sauce - 2 tsp.
• Vegetable oil - 3 tbsp.
• Sugar - 1 tsp.
• White wine - 3 tbsp.
• Apple cider vinegar - 1 tsp.
• Salt pepper.

Preparation:

Slice the Japanese radish into thin ribbons.

In order for the radish to be crispy and juicy, you need to place it in ice water and refrigerate for at least 20 minutes.

Fry the shrimp in a frying pan with vegetable oil for several minutes. Wash and dry the lettuce leaves. Remove the radish, drain all the water, and combine with the salad and shrimp. For the sauce, mix oil, soy sauce, vinegar and wine. Drizzle over salad and add salt and pepper as desired.

A spicy, tangy and crunchy addition to lunch or dinner.

Ingredients:

• Radish root - 500 gr.
• Salt - 1 tbsp.
• Sugar - 1 tbsp.
• Ground black pepper - a pinch.
• Red pepper - on the tip of the knife.
• Vinegar - 2 tbsp.
• Unrefined vegetable oil - 2 tbsp.
• Dried cloves - a pinch.

Preparation:

Remove the skin from the radish using a vegetable peeler. Chop the daikon into small strips and set aside. Next make the marinade. For a liter of boiling water, add a tablespoon of salt, the same amount of sugar, pepper, vinegar, oil and mix everything. Pour hot brine over radishes. Add hot pepper and cloves. Leave for 3 - 4 hours. Then drain all the liquid. When serving, decorate with greens.

The delicate and rich taste of this dish will pleasantly surprise guests.

Ingredients:

• Avocado - 1 pc.
• Daikon - 100 gr.
• Cucumber - 1 pc.
• Shallot - 1 pc.
• Green onions - 1 branch.
• Lettuce leaves - 30 gr.
• Olive oil - 3 tbsp.
• Salt - to taste.
• Rice vinegar - 1 tbsp.

Preparation:

Cut the cucumber into circles, the avocado into thin slices. Grate the daikon. Cut the shallots into thin rings. Arrange radish, cucumber, shallot and avocado beautifully in a salad bowl. Add green onions. Season with oil, vinegar and salt.

A light salad with aromatic dressing will not leave you indifferent at the dinner table.

Ingredients:

• Daikon - 250 gr.
• Cabbage - 100 gr.
• Carrots - 100 gr.
• Broccoli - 100 gr.
• Mustard - 0.5 tsp.
• Mayonnaise - 1 tbsp.
• Sour cream - 2 tbsp.
• Salt pepper.
• Green onions - 30 gr.
• Parsley - 1 sprig.

Preparation:

Grate the radish and carrots on the same grater. Chop the cabbage, add salt and lightly mash with your hands. Chop broccoli and greens. Combine all ingredients. For the sauce, mix sour cream, mayonnaise, mustard, salt, pepper and season the salad.

A dish for spicy lovers

Ingredients:

• Sweet pepper - 1 pc.
• Carrots - 1 pc.
• Daikon - 1 pc.
• Fresh cucumber - 1 pc.
• Ginger - 30 gr.
• Chili - 0.5 pcs.
• Sesame oil - 3 tbsp.
• Soy sauce - 1 tbsp.
• Lemon juice - 1 tbsp.

Preparation:

Prepare a sauce from sesame oil, lemon juice, chili pepper, ginger and soy sauce. Stir and set aside. Cut bell peppers, radishes, cucumbers and carrots into thin strips. Mix everything in one dish, pour over the sauce and serve. Bon appetit.

Vitamin salad for winter time

Ingredients:

• Daikon radish - 1 pc.
• Carrots - 1 pc.
• Apple - 1 pc.
• Green onion - 30 gr.
• Sugar - 0.5 tsp.
• Salt, pepper - to taste.
• Olive oil - 2 tbsp.
• Lemon juice - 2 tbsp.

Preparation:

Cut carrots, daikon and apple into thin strips. Chop green onions. Combine everything in a large common bowl. For the sauce: mix salt with lemon juice, olive oil, sugar and ground white pepper. Pour over salad and stir.

A variety of products can be used as ingredients for salads, for example, daikon radish. This vegetable is of Japanese origin, and the name of the variety itself is translated from the language of the same name as “large root.” It tastes similar to black radish, but has a more crunchy, tender texture, and the tea does not contain mustard oil.

What to cook from daikon

The most delicious are considered to be root vegetables that are not very long - up to 40 cm. If we talk about useful properties, daikon has a positive effect on digestion due to the content of substances such as fiber, pectin and phosphorus. In addition, the product is low in calories - 21 kcal per 100 g. For this reason, salads from it turn out to be light and dietary, only if they are not flavored with mayonnaise. You can also prepare other exciting dishes from daikon:

• In Japanese cuisine, the root vegetable is often served in the form of thin strips as a side dish for fish.
• Daikon is no less tasty when combined with sushi.
• If you add such radish to soup, it will acquire a strange piquant taste. In oriental cuisine, this root vegetable is used to cook miso soup. This dish includes pasta, a thick broth based on wheat, soy or rice, and a lot of vegetables.
• Another option is to stew the root vegetable with seafood, make a spicy dressing out of it with the addition of soy sauce, or marinate it in jars.

In addition to the root vegetable, shoots or leaves of daikon are used in cooking. It is difficult to find them in a grocery store; tea they quickly lose their presentation, although periodically it is still acceptable. The leaves can be used as a side dish for meat dishes. The shoots are crushed to be used as a dressing, like dill or parsley. The most primitive dish is lightly grated daikon in vegetable oil. It is a good substitute for potatoes in soups. It will turn out appetizing if you stew this radish with vegetables or meat.

How to make daikon salad

The process of preparing similar salads will not cause difficulties even for novice cooks. In most cases, radishes are chopped using a grater with huge holes. In addition, it can be chopped into thin strips or easily arbitrary slices. To prepare a daikon salad, it is important to think about the dressing in advance. This can be lemon or lime juice in combination with olive oil, sour cream, vinegar, sesame seeds or soy sauce. If you do not have the goal of making the dish dietary, then use mayonnaise.

Daikon Salad Recipes

Those who find the taste of radish harsh should prepare it in advance. To do this, the chopped root vegetable is easily poured with cold water, and after 30 minutes it is thrown into a colander. This will make the vegetable much softer and juicier. Daikon salad recipes can include a variety of products:

• More often it is carrots, boiled meat, corn, scarlet bell pepper, beans, or even cream cheese with cottage cheese. With these products, daikon radish salad will be more nutritious.
• For men, warm snacks with the addition of meat components - pork, chicken, ham, beef - are suitable. The perfect addition to such ingredient-rich dishes would be peas, champignons, carrots, apples and nuts.
• It turns out no less appetizing when you add cucumbers, apples, fresh herbs, onions, ginger or zucchini.
• A salad with daikon radish and tender pear, grapes, cranberries or even cantaloupe is especially tasty.

Daikon salad with carrots and apple

• Cooking time: 25 minutes.
• Calorie content of the dish: 83 kcal.
• Cuisine: Russian.

Daikon salad with carrots and apple reflects the successful combination of vegetables and fruits. Walnuts give it a strange taste. The dish turns out to be moderately spicy, but at the same time with a slight sweetish aftertaste. The appetizer can be served independently or as a side dish for protein foods, say, fish, poultry or eggs. The daikon salad recipe recommends using green apples - they are more juicy and crunchy.

Ingredients:

• carrots - 2 pcs.;
• daikon - 300 grams;
• wine vinegar - 2 tbsp;
• green apple - 3 pcs.;
• spicy spices - to taste;
• vegetable oil - 3 tbsp;
• walnuts - 50 g.

Cooking method:

• Wash and peel the radishes, apples and carrots. Next, grind the ingredients - easily chop or grate.
• Dry the nuts in the microwave, then crush them into crumbs.
• Mix salt with oil and wine vinegar, add spices.
• Combine chopped vegetables and fruits, add dressing, stir and sprinkle with nuts.

Daikon salad with carrots

• Cooking time: 40 minutes.
• Calorie content of the dish: 56 kcal.
• Purpose: for lunch / dinner / quick.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Daikon Carrot Salad features an authentic combination of ingredients. Fresh vegetables in it are complemented by sugary raisins and spicy celery. An apple completes the flavor composition, better if it is green. Salad with daikon and carrots is not just delicious, but also very healthy and full of vitamins. To make it look beautiful, it is better to use a Korean carrot grater.

Ingredients:

• salt, vegetable oil - to taste;
• apple - 1 pc.;
• fresh celery - 1 stalk;
• carrots - 1 pc.;
• raisins - 30 g;
• daikon - 100 g.

Cooking method:

• Rinse the dried fruits thoroughly, then add water and leave for 30 minutes.
• At this time, prepare the vegetables - also wash, peel and chop on a Korean carrot grater.
• It’s primitive to chop the celery finely.
• Mix the chopped products, add raisins, season with oil and salt.

Salad with daikon and crab sticks

• Cooking time: 30 minutes.
• Calorie content of the dish: 113 kcal.
• Purpose: for lunch / dinner / quick.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Daikon forms an equally appetizing composition with seafood, say, squid or the most delicate crab sticks. In the latter case, the taste of the salad turns out to be both wonderful and very strange. Boiled eggs make it nutritious, and Chinese cabbage adds special freshness. Salad with daikon and crab sticks is best seasoned with mayonnaise, but if it’s too thick for you, replace it with sour cream.

Ingredients:

• crab sticks - 250 g;
• egg - 3 pcs.;
• salt - to taste;
• Chinese cabbage - 150 g;
• cucumbers - 300 g;
• mayonnaise - 100 ml;
• daikon - 200 g.

Cooking method:

• If necessary, first defrost the crab sticks at room temperature. Then remove the film from them and finely chop.
• Boil the eggs until cooked.
• Rinse the cabbage, shake off the water, then chop into thin strips. Repeat the same with radish.
• Cool the boiled eggs, peel them and chop into cubes.
• Mix the crushed ingredients, season with mayonnaise, and add salt to taste.

Daikon salad with cucumber

• Number of servings: 4 persons.
• Calorie content of the dish: 36 kcal.
• Purpose: for lunch / dinner / quick.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Daikon salad with cucumber is a fresh and vitamin-packed dish that can be prepared any day. If you do not want to burden your stomach, then be sure to prepare this snack. All products must be quickly chopped and mixed, and the salad can be served. Fresh mint and horseradish sauce give it a special taste and smell. Sour cream is used for dressing, so the salad is not too thick.

Ingredients:

• salt - 1 pinch;
• strong cheese - 100 g;
• sugar - 1 pinch;
• daikon - 1 pc.;
• sour cream - 3 tbsp;
• horseradish sauce - 0.5 tsp;
• fresh mint - a couple of sprigs;
• cucumber - 1 pc.;
• green onion - 10 g;

ground black pepper - 1 pinch.

Cooking method:

• Grind mint with sugar, pepper and salt.
• Wash and peel the vegetables. Cut the radish and cucumber into thin slices.
• Cut the cheese in the same way. Wash the onion greens and finely chop them.
• Mix the crushed ingredients, add mint dressing.
• Next, combine sour cream with horseradish sauce. Pour the resulting dressing over the salad when serving.

Daikon salad with egg

• Cooking time: 15 minutes.
• Number of servings: 2 persons.
• Calorie content of the dish: 42 kcal.
• Purpose: for lunch / dinner / quick.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Daikon salad with egg is easy to prepare and has a strange taste. In addition to these main components, you only need greens in the form of parsley and lettuce leaves. Small quail eggs will look more aesthetically pleasing in the dish. Some of them can be finely chopped and mixed with radishes, while others can be cut in half and decorated with them on top of the salad. Try repeating the same with green leaves - add some to the food, and use the rest as a pillow for a snack.

Ingredients:

• mayonnaise - to taste;
• egg - 1 pc.;
• salt - 1 pinch;
• daikon - 200 g;
• lettuce leaves - 3-4 pcs.;
• green onions, parsley - half a bunch each.

Cooking method:

• Wash the lettuce leaves, place on a paper towel and leave to dry. After this, place it on a wide plate as a base for the appetizer itself.
• Boil the eggs until tender, let them cool, then cut into medium cubes.
• Wash the onion and parsley, dry, then finely chop.
• Wash the radish too and cut into thin slices, place them on a bed of leaves.
• Next, spread a layer of eggs, pour over mayonnaise and sprinkle with herbs.

Korean daikon salad

• Cooking time: 1 hour 30 minutes.
• Number of servings: 3 persons.
• Calorie content of the dish: 57 kcal.
• Purpose: for lunch/dinner/celebratory table.
• Cuisine: Korean.
• Difficulty of preparation: easy.

Fans of spicy, fragrant appetizers should take note of the Korean daikon salad. This dish can be an option for any meal, even on a formal table. Monosodium glutamate, a salt that enhances the taste, will make this snack even better. Koreans themselves add it to salads. For a slight taste, every third of a teaspoon is enough. Be sure to grate the ingredients on a Korean carrot grater. This is the highlight of preparing this salad.

Ingredients:

• hot pepper - 0.5 tsp;
• carrots - 1 pc.;

It would seem: pale radish, know your place. Meanwhile, this root vegetable has one of the first places in the diet of those who eat wisely and think about their health. Daikon is literally the basis of Asian cuisine: local peasants grow fruits up to two meters long - enough for any culinary experiments. In today's review, we have selected for you five very tasty dishes with this root vegetable.

Wise Japanese centenarians and slender Asian residents prepare a variety of dishes from daikon every day - from raw salads to complex hot side dishes. So what’s stopping us from adding a spoonful of spicy and juicy daikon to our bland everyday life?

This is the case when spicy taste is combined with great benefits. Regular improvisations in the kitchen with daikon will provide an excellent detox, stimulating the functioning of the intestines, liver and kidneys. There is a chance that your blood sugar levels will normalize, so remember: if you have sweet pancakes with chocolate sauce for breakfast, then for lunch - a large portion of a dish with daikon. The root vegetable contains a lot of folic acid and iron, which means that for vegetarians with their tendency to anemia this is a vital product. During the cold season, dishes made from fresh daikon will help you survive subway trips painlessly and not pay attention to your sneezing colleagues in the office. The bactericidal properties of the root vegetable have earned such fame that many doctors prescribe fresh daikon juice as a medicine. However, we do not offer such extreme recipes.

Our recipes are for those who want to fill their kitchen with the flavors of different continents and go on a culinary journey without leaving home. In the home refrigerator, daikon quickly loses its elasticity and taste. Therefore, when you return from the supermarket or market with a large sweet root in your string bag, immediately go to the stove. At the same time, don’t forget to grab curly bunches of greens and onions, nuts and soy sauce - faithful companions to daikon dishes.

First, let's figure out what daikon is? Daikon is a white radish native to Japan. Its main difference from our radish or radish is that it does not contain mustard oils and, therefore, it does not have a bitter aftertaste. Also, a significant difference is the size of the root crop. The ripe fruit can reach 50-60 cm in length and weigh around 500 g.

Japanese radish has a pleasant, smooth taste and light aroma; it can be used as the main ingredient for preparing various salads, which, in turn, go well with fish dishes. By the way, did you know that to prepare salads you can take not only the root vegetable itself, but also its leaves? Daikon leaves contain a powerful dose of vitamin C, so you should not neglect them.

Benefits and harms

Daikon radish, even when consumed in small quantities, has great benefits for the human body. Since it contains a large number of essential microelements and vitamins. In addition, daikon is low in calories.

Its nutritional value is only 21 Kcal per 100 g. And the feeling of hunger is satisfied for a long time. For those who care about their health and figure - Japanese radish is a real find!

When ripe, this type of radish does not absorb absolutely any toxins, so it is considered an environmentally friendly product. And besides, Japanese white radish has adsorber properties. That is, with its daily use, all toxic compounds accumulated earlier are gradually removed from the body.

What else is the benefit? Daikon does not contain any allergic components, and therefore it can be consumed by absolutely everyone, without exception. And recently, doctors also discovered that if people prone to various food allergies include daikon in their diet, then allergic manifestations will significantly decrease, and in some cases, disappear altogether.

Eating this type of radish reduces the risk of developing cancer, helps eliminate excess cholesterol from the body, and cleanses the kidneys and liver (even dissolves and removes existing stone formations).

However, it is worth remembering that any heat treatment of this root crop leads to a partial loss of its valuable qualities. Therefore, it is recommended to consume it in its raw form. Raw root vegetables improve the functioning of the cardiovascular system, return the genitourinary system to normal and normalize blood sugar levels.

With the modern rhythm of life, perhaps everyone knows what insomnia and stress are. So, daikon is able to normalize sleep and restore the nervous system.

This root vegetable will only cause harm to the body if you start abusing it.

People suffering from problems with the gastrointestinal tract are advised to consult with a specialist in this field before consuming daikon.
Contraindications for use: peptic ulcers, diseases of the duodenum, gastritis.

The most delicious recipe

Step-by-step cooking recipe:

1. Scald the green peas with boiling water and drain in a colander (if they were frozen, they must first be thawed). To prepare this salad, the peas should be cut into 2 halves, but if you wish, you can leave them whole;
2. Chop the peeled red Bulgarian onion into thin half rings;
3. Peel the daikon root and then grate it;
4. Prepare a dressing sauce for the future salad: mix honey, vinegar and sesame oil in a bowl;
5. In a salad bowl, combine peas, chopped onions and chopped daikon. Season with the prepared sauce, stir and refrigerate for 1 hour;
6. Before serving, garnish the salad with sesame seeds and drizzle with soy sauce. This salad goes well with fish or meat dishes. Bon appetit!

Salad recipe with daikon and cucumber

Ingredients:

• daikon – 1 pc.;
• cucumber – 1-2 pcs.;
• fresh carrots – 1 pc.;
• fresh parsley - a few sprigs;
• Italian herbs – ½ tsp;
• dried granulated garlic – ½ tsp;
• vegetable oil – 25-30 ml;
• French mustard – 1 tsp;
• table salt;
• freshly ground black pepper.

Active cooking time: 15 min.

Preparation:

Radish and carrot salad

Required ingredients:

• fresh carrots – 400 g;
• daikon – 400 g;
• white and black sesame seeds - 1 tsp each;
• ground ginger – 1 tsp;
• rice vinegar 3% - 75 ml;
• lemon juice – 20 ml;
• sesame oil – 100 ml;
• rock salt - a pinch.

Cooking time: 20 minutes.

Preparing the salad:

1. Wash the daikon and carrots thoroughly, dry them, and then grate them on a grater for preparing Korean salads (recommended on one that grates the vegetables in a “wave”);
2. Salt the grated vegetables with a small pinch of salt and drain in a colander - you need to wait until the excess juice drains;
3. Meanwhile, prepare the dressing: whisk together ground ginger, lemon juice, rice vinegar, a pinch of salt and sesame oil;
4. Lightly toast the sesame seeds in a dry frying pan;
5. Place chopped daikon and carrots into a salad bowl, season them with the prepared dressing, and sprinkle fried sesame seeds on top.

Salad with daikon, egg and cheese

Required ingredients:

• daikon root – 1 pc.;
• chicken eggs – 2 pcs.;
• soft cheese “Creamy” - 50 g;
• olive oil – 75 ml;
• salt, black pepper.

Cooking time (active): 20 min.

Amount of kcal per 100 g: 39 kcal.

Preparation:

1. Boil the eggs hard, cool, and then peel them. Cut into arbitrary slices;
2. Soft cream cheese can be chopped in 2 ways: cut into slices or grated;
3. Chop the daikon into slices, trying to make them as thin as possible. Then they need to be lightly salted and seasoned with black pepper;
4. Combine all the prepared ingredients, season them with olive oil and mix gently. Salad with daikon, cheese and egg is ready. It has an unusually delicate and fresh taste. Suitable for serving at the holiday table.

for every day and for the holiday table. Take note of recipes for interesting snacks.

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Cream of mushroom soup with champignons is delicious and quite easy to prepare.

Salad with meat “Nest”

Ingredients:

• Japanese radish – 500 g;
• chicken meat – 500 g;
• Bulgarian onion – 3 pcs.;
• vegetable oil - for frying;
• sour cream – 3 tbsp;
• mustard – 1 tsp;
• fresh tomatoes – 2 pcs.;
• lettuce leaves – 3 pcs.

Active cooking time: 40 min.

Nutritional value per 100 g: 35 kcal.

Preparation:

1. Boil chicken meat until cooked. If it was on a bone, then pick it and disassemble it into fibers;
2. Peel the Japanese daikon radish and grate it onto a Korean carrot grater. If you don’t have one, you can use an ordinary one, but with the smallest holes;
3. Peel the onion, chop into cubes and fry in a small amount

vegetable oil until a light golden hue appears;

1. Prepare the dressing sauce: mix sour cream with mustard and mash until smooth;
2. Combine shredded chicken meat, fried onions and chopped daikon. Season with sour cream sauce and stir;
3. Place lettuce leaves on a serving plate, place the prepared salad on them in a beautiful mound, and then garnish it with fresh tomatoes. To do this, cut them into quarters and carefully place them around the salad, forming a “Nest”.

"Vegetarian" option

Ingredients:

• white daikon radish – 1 pc.;
• fresh carrots – 1 pc.;
• sour apple – 2 pcs.;
• walnut kernels – 50 g;
• olive oil – 2 tbsp;
• wine vinegar - 1 tbsp;
• parsley - 2 sprigs;
• table salt;
• ground black pepper.

Active cooking time: 20 min.

Nutritional value per 100 g: 33 kcal.

Preparation of vegetarian radish salad with apples:

1. Peel and core the apples. Peel the carrots and daikon. Grate all the ingredients on a grater (recommended for the one designed for preparing carrots in Korean);
2. Dry the walnut kernels in a dry hot frying pan, then cool and chop with a rolling pin;
3. Prepare a dressing from olive oil, vinegar, salt, chopped parsley and a pinch of pepper;
4. Mix apples, radishes and carrots. Season with sauce. Garnish with nut kernels and serve.

Bon appetit!