Black, green or white radish salad - recipes with photos. Black Radish Recipes

white radish not often used in salads. Even if such a dish can be found on the table, most often it turns out to be primitive, unremarkable. In fact, there are many recipes that allow you to create real gastronomic masterpieces from ordinary radish. Considering that this product has an incredible amount useful properties, then it becomes possible not only to diversify your menu and eat delicious food, but also to enrich the body with vitamins, improve your health. far from monotonous, incredibly tasty and nutritious. The brightest ones are presented in this article.

A slightly spicy radish goes amazingly well with any cheese. You can use both its spicy varieties, and the most common ones, even processed cheese will be simply amazing in this dish. Garlic will give it an incredible aroma, make it brighter and help create real harmony.

For a salad with white radish you need:

• 250 gr. white radish;
• 150 gr. cheese;
• 6 garlic cloves;
• 120 gr. mayonnaise;
• 100 gr. greenery.

White radish salad with mayonnaise:

1. The radish is washed with a brush and then cleaned, rubbed on a medium-sized grater.
2. Garlic is freed from the husk and then crushed on the garlic.
3. To grind the cheese, they take the same grater as for the radish, and rub it on it.
4. Pour all the products prepared for this moment into a salad bowl and mix with each other with a spoon.
5. The greens are washed, dried and finely chopped on the board with a knife, attached to other products and poured with mayonnaise, mixed with a spoon.

Tip: if processed cheese is used, then it must be frozen in the freezer before rubbing. In this case, rubbing it will be much easier.

Delicious white radish salad

You can get the maximum benefit from this, because not only radish is present in it, but also kelp, which is no less useful than the main component of the dish. At the same time, it turns out to create an incredible, piquant and original creation, which looks original and has a multifaceted taste.

For a white radish salad:

• 300 gr. radish;
• 300 gr. carrots;
• 150 gr. seaweed;
• 1 beam head;
• 10 gr. soy sauce;
• 10 gr. oil;
• 10 gr. vinegar;
• 4 gr. Sahara;
• 5 gr. mustard;
• 2 gr. salt.

White radish salad recipe:

1. Daikon (white radish) is initially washed with a brush and then cleaned, cut on a board with a knife into thin strips, salted and do not disturb for about fifteen minutes. The juice that eventually stands out is squeezed out or simply drained.
2. The onion is cleaned and washed, chopped into thin halves of the rings with a knife, sprinkled with sugar and sprinkled with vinegar.
3. Carrots are thoroughly washed with a brush, peeled and cut like a radish.
4. At the next stage, the dressing is prepared, for this purpose they are mixed soy sauce with butter and mustard.
5. I throw the seaweed into a colander and dry it there, shorten the strips a little.
6. Pour onions, radishes, carrots and kelp into the dish, pour the prepared sauce and sprinkle with sesame seeds.

Tip: an even richer salad will turn out if you add Korean-style carrots to it. Due to it, the dish will acquire a pleasant spicy shade, emphasize the taste of other products.

white radish salad

Due to the very minimal composition, it turns out incredibly simple. But at the same time, the end result surprises, amazes and delights. Spices allow you to achieve perfection, even with such an unremarkable composition.

For a salad with white radish you need:

• 300 gr. white radish;
• 2 beam heads;
• 100 gr. oil;
• 3 garlic cloves;
• 10 gr. coriander;
• 10 gr. mixtures of red peppers;
• 5 gr. dried ginger;
• 50 gr. vinegar;
• 10 gr. Sahara;
• 4 gr. salt.

White radish salad recipe:

1. The daikon is washed with an ordinary brush and cleaned, put on a board and cut with a knife into very thin strips, sprinkled with sugar, salted and then insisted for about thirty minutes.
2. Thirty minutes later, the chopped root crop is thrown back into a colander and all the juice that has stood out is filtered.
3. The onion is cleaned, chopped with a knife into thin rings.
4. Pour the chopped radish into a bowl. Add an onion.
5. Garlic is peeled and crushed in a garlic press, poured into the same bowl, all spices are also added there.
6. Water the products now with vinegar and mix them with a spoon.
7. Put under oppression and be sure to place in the refrigerator.
8. After a couple of hours they take it out and already spread it in a salad bowl.
9. If desired, sprinkle with finely chopped cilantro.

Tip: the juice released during the infusion of daikon does not have to be poured out, you can often drink it, and mix some with vinegar and add to the salad.

Salad with white radish and carrots

The healthy root vegetables that are used in this dish allow you to cook insanely tasty, bright and. It turns out that it is not as simple as it might seem initially, each product is used here for a specific purpose. True gastronomic harmony is achieved, but at the same time the masterpiece remains easy to prepare and affordable.

For a salad of white radish and carrots, you need:

• 300 gr. white radish;
• 100 gr. carrots;
• 150 gr. beets;
• 150 gr. cucumbers;
• 100 gr. apples
• 1 head of red onion;
• 1 clove of garlic;
• 20 gr. oil;
• 2 gr. salt;
• 4 gr. red pepper;
• 30 gr. greenery.

Salad of white radish and carrots:

1. White radish must be washed and chopped into thin strips.
2. In this case, the carrots are not boiled, but the raw ones are washed with a brush, cleaned and chopped according to the same principle as the radish.
3. The beets are thoroughly washed with a brush and laid out in a saucepan, boiled and cooled. Only after that they are already cleaned and shredded.
4. Washed cucumbers are freed from the skin and cut into thin strips.
5. The apple is peeled and all seeds are removed from it, rubbed on the largest grater.
6. They clean the onion and chop it with thin plates, douse it with boiling water.
7. The garlic clove is peeled and then minced with a garlic clove.
8. Pour everything into a salad bowl and add oil, mix.
9. It remains only to finely chop the greens and sprinkle the top of the salad.

white radish salad recipe

An amazing combination of sharpness and tenderness, nutritional value and freshness. Such a salad will appeal not only to vegetable lovers, but also to true connoisseurs of seafood. It turns out something amazing and unusual.

Required components:

• 500 gr. squid;
• 350 gr. white radish;
• 150 gr. cheese;
• 4 large eggs;
• 180 gr. mayonnaise;
• 100 gr. apples
• 10 gr. lemon juice;
• 2 gr. parsley.

How to prepare white radish salad:

1. Eggs are boiled, cooled in cold water. After that, they are peeled and cut into small cubes.
2. The squids are washed, doused with boiling water, and then the film is removed from them and the chord is removed.
3. After cleaning, the seafood is laid out in a saucepan with salted, necessarily boiling water and boiled in it for literally thirty seconds, after which they are promptly taken out and quickly cooled.
4. Cooled, these sea gifts are placed on a board and there they are chopped with a knife into thin strips.
5. Cheese is rubbed on a grater or chopped finely with a knife.
6. The apples are washed and peeled, the seeds are removed and then cut into small pieces, be sure to sprinkle with lemon juice.
7. White radish must be washed with a brush and cleaned, then rubbed with a medium-sized grater.
8. The crushed radish is squeezed out of the released juice by hand and then only poured with mayonnaise, the rest of the products are poured into it, mixed. If desired, you can decorate the salad with herbs.

Incredibly, it turns out that absolutely various salads can be prepared from white radish. They have everything to attract attention and delight, no matter what other gastronomic masterpieces are currently on the table. In addition, it is these dishes that are most useful, they can not only strengthen the immune system, but also improve the functioning of the intestines. They should be prepared much more often, especially since all their components can be purchased at any time of the year.

The radish is truly a unique vegetable. In the old days, not a single festive feast could do without it. Today, a spicy vegetable is used extremely rarely, since many people have the opinion that this is an absolutely useless and poorly combined product. But this statement is fundamentally wrong!

In its pure form, the radish is not eaten, as it has a sharp and pungent smell and taste, which can be smoothed out by adding other ingredients to the dish. Radish is in perfect harmony with meat, fish, poultry, nuts, vegetables, herbs, fruits (with the exception of melon), berries, grains and legumes. It follows that the vegetable is ideal for preparing snacks and salads.

Options for combining radish in salads
For the preparation of salads, fresh radish is used, not subjected to heat treatment. It can be chopped on a grater or cut into slices. In both forms, it will reveal its beneficial properties and give salads an unusually attractive taste, especially if you season the dish with a spoonful of honey, sour cream, natural yogurt or vegetable oil. There are quite a few recipes for radish salads, and everyone will find the most acceptable option for themselves.

Examples of the harmonious combination of radish in salads:
*green radish, radish, ground black pepper and honey;
* white radish, pumpkin, carrots, parsley, dill, salt and sour cream;
*green radish, boiled chicken breast, onion, parsley, dill, salt and vegetable oil;
* white radish, cottage cheese, walnuts, cranberries, sugar, sour cream or natural yogurt;
*black radish, boiled potatoes, pickle, hard boiled boiled eggs, fresh herbs, black ground pepper, salt and homemade mayonnaise;
* white radish, cucumbers, carrots, fresh herbs, salt and sour cream;
*white radish, pickled mushrooms, onion, parsley, dill, salt and vegetable oil.

Choice of radish for salad
Currently, on the shelves of shops and markets you can find three types of radish - black, green and white. The first is actively used in folk medicine, the other two - in cooking. White radish (or daikon) has a milder flavor and is less pungent odor. Black radish is very pungent, and is not suitable for every salad, but the most useful of all available species.

When choosing a radish, the first thing to pay attention to appearance, or rather, the color, shape and presence of damage. The surface of the root crops should be smooth, without cracks. The optimal length is 5-7 cm. At home, it is necessary to evaluate the cut of the radish and its taste. If the vegetable has a too bitter taste, it must be doused with boiling water. It is not recommended to purchase too large and shriveled radish; for salads and other dishes, this is far from the best option.

Contraindications
Unfortunately, not everyone, for health reasons, is useful to use radish salads. They are contraindicated in ulcers and gastritis, as well as in diseases of the cardiovascular system, pancreas, liver and kidneys. Radish salads are not recommended for people suffering from gout and pregnant women.

Many gifts of nature have not only become regular guests on our tables, but have also gained fame as healing products. Black radish is a plant of the cruciferous family, which is quite common in Russian gardens and summer cottages. The history of the root crop dates back to ancient times, and black radish was first brought from South Asia. This vegetable is not found in the wild, but it is widely distributed on all continents. Black radish is widely cultivated in Russia, Turkey, Belgium, Australia and many other countries.

Black radish: useful properties of the root crop

Radish is a real storehouse of health, its beneficial properties can hardly be overestimated. The root crop contains a large amount of vitamins, including such as A, B, E, C, PP. Its composition in large quantities includes such trace elements and useful substances as potassium, calcium, phosphorus, sodium, iodine, fluorine, copper, molybdenum, tin. This vegetable has very few calories, but a lot of carbohydrates, organic acids, dietary fiber and vegetable protein.

Traditionally, black radish serves as an excellent cough remedy, as it has expectorant properties, can strengthen the body's defenses, and boost immunity. The root crop is an excellent remedy for the treatment of various diseases of the gastrointestinal tract, as it improves digestion, intestinal motility and the condition of blood vessels.

Black radish is not only a valuable medicine, but also an excellent prophylactic: eating it can protect a person from seasonal colds, helps to tone up and gain vitality from Mother Nature herself.

Healing salads

Due to its unique beneficial properties and spicy, slightly bitter taste, the root crop has become a frequent guest on the tables in the form variety of salads and snacks. Many are known various recipes its preparation. When you get bored with the usual dishes and salads, black radish comes to the rescue. Recipes based on it amaze with variety, and dishes with amazing taste. Dishes from a valuable root crop are easy and quick to prepare, but before cooking, it is necessary to remove the characteristic bitter taste from the vegetable. In order for black radish to lose its “bitter” feature, it must first be soaked for 1-1.5 hours in cold water.

Healthy salad with sour cream

To make a black radish salad, you need to prepare the following ingredients: root vegetables - 400 g, onions - 50 g, medium-sized carrots, boiled boiled egg, salt and sour cream to taste. It is necessary to grate the vegetable on a coarse grater and leave for several hours to extract the juice. Add finely chopped onion, grated carrot, diced boiled egg. Season the salad with salt and sour cream.

Salad with green peas

For cooking lung spring salad you need to take black radish (400 g), a jar canned peas, a bunch of greens (onion, dill, green onion), spices and vegetable oil to taste. Grate the radish on a medium grater, add finely chopped greens, green pea, salt and spices to taste. Fill the salad with any vegetable oil.

Spicy radish salads

Onion or garlic will complement the spicy sharpness of the root crop well, for this you just need to rub the black radish on a coarse grater, add finely chopped onion or crushed garlic and season the salad with salt, spices and vegetable oil. To give the salad a twist, you can pre-prepare the onion by pickling it with table vinegar. Any black radish salad will decorate the table and improve the appetite of households and guests.

pickled radish

An interesting snack is obtained from a spicy root crop. To prepare a pickled vegetable, you need: black radish - 3 kg, sweet red pepper - 00 g, herbs to taste, garlic - 1 pc., 1 liter of water, 3 tbsp. spoons of salt, 1.5 tbsp. spoons of sugar table vinegar. Grate the radish on a coarse grater, pour 1 tbsp into sterilized jars. a spoonful of vinegar, put greens, garlic on the bottom, put grated radish, blanched pepper on top. Pour the jars with brine, which is prepared as follows: put salt, sugar in boiled water, stir until the crystals are completely dissolved. Roll up the jars with a lid, wrap them warmly until they cool completely. A few days later, a delicious, slightly spicy black radish is ready to eat. The recipes are easy to follow, and the end result will exceed all the expectations of the hostess.

Classic cough recipe

Invariably radish is the best remedy cough, due to its properties. Honey becomes the main ally in the fight against the disease. Black radish with honey is a real healing elixir that is ideal for both adults and children.

How to cure a cough in adults

To prepare the drug, you need to take a medium-sized root crop, wash it and cut off the top so that you get a lid. Next, scrape out the middle of the remaining radish with a knife until a semblance of a cup is obtained. In the resulting cup, you need to put two tablespoons of honey, cover with a radish lid and leave overnight. During this time, juice will stand out inside the black radish, which must be consumed in order to get rid of the cough. Take a tasty and natural medicine should be three times a day for 5-10 minutes before meals.

How to cure a cough in a child

For children, another way of preparing healing black radish is suitable. You need to take a root crop, wash it thoroughly and grate it on a coarse grater. Next, you need to squeeze the juice through cheesecloth and add 2 tablespoons of honey. The course should be started with one drop of radish juice and honey, gradually increasing the dose by 2 drops per day. When the single volume of juice is brought to 1 tablespoon, the drug should be offered to the child three times a day 20 minutes before meals.

Before taking radish with honey, you should make sure that the person is not allergic to these products. Black radish for cough is a recipe that has been tried by many generations.

My light, mirror, tell me

The properties of black radish are appreciated not only by traditional healers, but also by cosmetologists. Its juice is able to have a bactericidal, wound-healing effect, improves skin structure and nourishes it. useful substances. Depending on the type and condition of the skin, cosmetologists offer women cosmetic masks for the face and neck of various compositions.

For owners of oily skin, a mask made from a mixture of one tablespoon of black radish juice and one whipped yolk is ideal. The mixture should be applied to the skin of the face and neck and left for 20 minutes. After the set time has elapsed, remove the mask with a swab dipped in a solution of green tea, wash with cool water.

A mask made from black radish juice, aloe and green tea leaves will have an excellent rejuvenating effect. Combine all the ingredients in equal proportions and apply on skin previously lubricated with cream or oil. Wash off with warm water after 20 minutes.

There is a recipe for a nourishing mask that will saturate the skin of the face and neck with valuable biologically active substances. To prepare the mask, you need to mix black radish juice, honey, sour cream in equal proportions and add a few drops of olive oil to the resulting mixture. Apply the finished mask to the skin of the face and neck, after applying any cream to the face. After 20 minutes, wash off the mask with warm water, remove the remaining cream with a cosmetic sponge.

Black radish in the treatment of gastrointestinal diseases

The gastrointestinal tract plays an important role in the life of the body, since it is in the stomach and intestines that food is processed and the absorption of nutrients takes place. Therefore, diseases of the gastrointestinal tract always cause a lot of problems for a person, up to the refusal of food. Black radish comes to the aid of the patient, the biological properties of which are able to restore the disturbed function of digestion.

For those who suffer from constipation, freshly squeezed radish juice is ideal. For treatment, you need to dilute one tablespoon of juice with a glass of warm water and drink three such servings of the drink per day.

In order to cleanse the liver of toxins and toxins, it is necessary to take orally one gelatin capsule of pharmacy black radish per day, drinking it with a sufficient amount of water.

With inflammation of the gallbladder, traditional medicine recommends the following treatment method. It is necessary to squeeze the juice of black radish, take one teaspoon of the resulting juice and dilute it with water of one and a half liters. Add a few drops of lemon juice to the drink and drink all the resulting liquid during the day.

"Everything is poison and everything is medicine"

Since ancient times, pundits have understood that the dose makes any product both a healing drug and a dangerous poison. Any food product can have contraindications, and black radish is no exception. The beneficial properties of this vegetable can be completely lost if the vegetable is consumed excessively.

If a person is concerned about ulcerative defects of the intestinal mucosa or stomach, then the root crop is contraindicated for him, as it contains irritating substances. For the same reason, black radish, especially raw, should not be eaten by those who suffer from gastritis with high acidity. Some diseases of the kidneys and liver are also an obstacle to the use of vegetables as a remedy.

The benefits of black radish are undoubtedly great, but its misuse or use of too much can cause significant harm to health. It should be remembered that any product, both animal and vegetable, sometimes causes unwanted allergic reactions that can be life-threatening and health-threatening.

Before using any remedy traditional medicine it is necessary to consult with your doctor to avoid problems in the future. Any recipe of our grandmothers should complement the treatment prescribed by the doctor, and not be its alternative. Take care of your health and eat healthy foods!

How to make radish salad

Everyone needs to learn how to make dishes with this root crop, because it is a storehouse of useful properties. Helps to cleanse the liver and kidneys (protection against the formation of stones), has a beneficial effect on chemical composition blood, the state of the vascular walls, 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 to consider is the difference in the requirements of each variety.

From black

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

A few highlights of this dish:

• Meat with vegetables are the best friends of the black root vegetable, they help to soften the too hot taste.
• The ideal dressing is olive oil: sunflower oil does not work so well on sharp notes due to the lack of density.
• To make the taste of the root softer will help cold water, which needs to be filled with it for half an hour or an hour.
• Most delicious snacks with this variety - "winter": no additional vegetables / fruits / protein, dressing from vegetable oil, a classic tandem of pepper and salt. Serve with fresh rye bread.

From white

The time when the 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. His taste qualities are at their best: 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 figure out how to cook a daikon appetizer for a long time - it is only important to understand the features 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 snacks from daikon to Japanese cuisine, where this root crop is mainly grown.
• thermally process white variety optional - can be used fresh, marinated. However, it is very tasty and fried.

From the green

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

Culinary ideas from professionals:

• Ideal diet meals obtained by adding cabbage, cucumber, radish, carrots to the green variety, quail eggs.
• An excellent addition to such a root crop 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 Margelan

This variety is valued for being the first to ripen in the beds, so salad with the Margelan variety is one of the first dishes that appears on the summer resident's table. By palatability it is close to the well-known green and often replaces it in all recipes. Taste with a muted sharpness, 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 to use for simple vegetable compositions, not burdened with a large number of components and complex dressings. Similar to black, it "sounds" well under spiced oil or vinegar marinade.
• Most of the recipes based on this root crop involve frying or baking it - this destroys the last bitterness from the pulp, making 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 lobby

This Chinese variety is not yet known as well as the previously mentioned daikon, but for snacks and even hot dishes it is no worse, because it is its ancestor. If you come across the phrase "loba salad" when referring to Chinese food, keep in mind that this is not only a certain type of root crop, but also all varieties of radishes and radishes. The classic loba is small fruits that can have any color of the skin and pulp. There is no obvious bitterness; in terms of taste, you can draw a parallel with radish.

Culinary Features of Loba:

• Proximity to European varieties allows housewives to make familiar dishes even on the basis of a Chinese root crop - it goes well with carrots, beets, cabbage.
• Radishes can be substituted if desired.
• Most recipes with daikon will work for lobae, but keep in mind that the sweetness will be less pronounced.
• Loba in appetizers goes well with long-aged cheeses, it is very tasty after heat treatment.

Recipes with photos

The options for cold dishes below will help you deal with the culinary features of the previously listed types of this root crop. When choosing a snack recipe, focus not only on beautiful photos, but also on the features of the variety that is indicated for it - this useful product very wayward and not every organism is perceived positively.

with carrots

Versatile and easy to adapt to the hostess or her guests, an appetizer 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) is an excellent substitute for it. Dressing can be mayonnaise with herbs, and vegetable oil with spices - an appetizer with carrots in this matter is absolutely unpretentious.

Ingredients:

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

Cooking method:

1. Chop the cabbage, squeeze it with your hands several times, making it softer.
2. Peel the green root, grate, pour ice (!) Water. After half an hour, transfer to a colander.
3. Grate carrots in the same way, combine with the listed components.
4. Sprinkle with coriander seeds, salt, add oil. Mix.

Daikon with carrots and apple

Simple but very tasty dish based on white daikon, supplemented with almost classic marinade and traditional apple-carrot mixture. Like other daikon dishes, this recipe owes its birth to Asian cuisine, which confirms the presence of rice vodka among the main ingredients. You can replace it with sherry as it is as close as possible to it in terms of taste.

Ingredients:

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

Cooking method:

1. Peel the apple, chop into strips.
2. Grate carrots and daikon on a Korean grater or cut into very thin strips.
3. The concentration of vinegar must be reduced: dilute with water 1:1. After that, you can add rice vodka and sugar.
4. Season the vegetables with the resulting sauce, let it brew for a couple of hours.

With meat

Delicious, fast and satisfying? These words perfectly reflect the essence of the combination of a burning root crop and boiled beef, complemented by fried onion rings and a basic set of seasonings. Salad Tashkent with meat can be not only an appetizer, but also a full 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. Portion alternative - in transparent tall glasses, the components are laid out in layers.

Ingredients:

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

Cooking method:

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

With sour cream

If you were looking for a way to make something quick, without exotic ingredients, but tasty with this root vegetable, 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 deprived of them. If desired, carrots, an apple or steamed prunes can be chopped here.

Ingredients:

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

Cooking method:

1. Wash the root crops, peel, grate coarsely.
2. Tear the greens with your hands, combine with sour cream and salt.
3. Toast the nuts in a dry frying pan, medium heat. Grind.
4. Mix all ingredients, serve immediately.

Klyazma

This appetizer is a representative of the category of hearty protein dishes, which, thanks to a competent composition, are easily perceived by the body. For those who are on a diet, you can not fry onions and carrots to reduce their calorie content. traditional recipe"Klyazma" involves the use of a black root crop, but if you don't like this spicy taste, you can take 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:

1. Boil water, salt very well, put the washed eggs there. Keep them in the kitchen for a couple of hours beforehand to avoid cracks due to temperature changes. Boil 9 minutes.
2. chicken breast rub with salt and pepper, wrap with foil three times. Bake at 190 degrees (it will take 40-50 minutes). Cut into short sticks.
3. Onions need to be chopped in half rings or a little smaller. Fry in oil. When it becomes soft, sprinkle with grated large carrots. Cook for 3 more minutes.
4. Peel the radish, grate into strips. Add the remaining components of the "Klyazma", mix. Pepper, season with mayonnaise, give the shape of a ball. You can decorate with sprigs of greenery.

With daikon and cucumber

Already from the photo of this dish, we can say that there is some kind of zest here - among the usual vegetable composition, slices of tangerines and bright pink shrimp are visible. You have never tried such an interesting appetizer! Professionals advise to use here only sweet variety- daikon, because the rest are not combined with the proposed food set.

Ingredients:

• salad shrimp - 150 g;
• daikon - 120 g;
• tangerines - 5 pcs.;
• green apple;
• medium cucumber;
• a bunch of greens;
• lemon - 1/2 pc.;
• apple cider vinegar - 1 tsp;
• mayonnaise - 2 tbsp. l.

Cooking method:

1. If you bought already peeled boiled-frozen shrimp, pour boiling water over them and after 60-90 seconds put them on the grate. If they are raw, pour into boiling water, salt, wait for it to boil again and catch with a slotted spoon. Clear.
2. Wash the daikon, coarsely grate or cut into thin strips.
3. Depeel the tangerines, remove the film from each slice. Pass 5-6 slices through a meat grinder, mix with mayonnaise to get salad dressing.
4. Cut the cucumber and apple in the same way - into strips. Spray with vinegar.
5. Combine all the ingredients, season the salad with the created sauce, add chopped greens. Serve on a flat platter.

with mayonnaise

This classic recipe almost mono-snack was especially popular in Soviet time and met at holiday tables our grandparents. With a minimum amount of effort and the absolute availability of all products, it turned out to be a great addition to any meat dish or even mashed potatoes. The option with mayonnaise is tasty, healthy, fast.

Ingredients:

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

Cooking method:

1. Thoroughly wash the roots, remove the skin, grate coarsely. Leave at the balcony door or window for half an hour or an hour. It is advisable to stir every 9-10 minutes.
2. Finely chop the onion, the size depends on your taste preferences - large pieces are felt stronger.
3. Sprinkle the onion to the grated mass, mix, lightly pressing on the components of the salad with a spoon.
4. Dress the salad with mayonnaise and sour cream, pepper. Stir again, let stand 15-20 minutes before serving.

in Korean

Asian cuisine can surprise with interesting flavor combinations and marinades, but the classics remain the most popular. Any vegetables under 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 softness. When combined with Korean spices, a delicious taste is created 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 pod;
• ground paprika, zira, cilantro - a pinch each;
• sesame - 1 tbsp. l.

Cooking method:

1. Coarsely grate the peeled daikon. Stir, forget about it for half an hour.
2. Chop the onion arbitrarily, but equally. Squeeze the garlic through a press.
3. At the pod hot pepper cut off the nose, chop. The rest can be thrown away. For lovers of sharp notes, it is recommended to take a few more seeds.
4. Grind the crushed chili, paprika, cumin and cilantro with a pestle.
5. Fry onion, garlic, sesame seeds, seasoning mixture in oil. Approximate cooking time - 4-5 minutes, the fire is strong.
6. Squeeze out the daikon and transfer to a salad bowl. Add the fried ingredients, season with vinegar. Insist 10-12 hours.

With daikon and chicken

Such simple snack- real cooking masterpiece which cannot be ignored. Light, fast, but very hearty meal with chicken, persimmon and lime under a sweet-spicy dressing looks like a restaurant dish and is worthy of serving on the 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 pc.;
• 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:

1. Remove the pit from the avocado and cut the fruit into slices. Do the same with persimmons, put on a dish nearby.
2. Divide the lime crosswise in half, squeeze one part and sprinkle the salad that has begun to take shape with this juice. Salt.
3. Boil the chicken breast, pepper, chop into strips.
4. Cut the peeled daikon into thin long strips with a vegetable peeler. Combine with corn lettuce, persimmon and avocado.
5. Make the dressing: squeeze the remaining lime half, add rice vinegar and soy sauce. Stir, add gently ginger jam and finely grated ginger root.
6. Before serving, decorate the salad with sesame seeds.

with egg

Snacks that do not involve a large number of products can also be made based on radish. If you take daikon, devoid of too bright taste, combine with hearty boiled eggs, sweet corn and simple Italian dressing, you get a dish with a very pleasant taste and aroma. Try to make such a dish from daikon with an egg and make sure 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 there is no access to Italian types, use Swiss or Russian.

Ingredients:

• daikon small;
• 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:

1. Remove skin from daikon, grate coarsely.
2. Do the same with cheese.
3. Pour eggs with cold water. When it boils, set the timer for 8 minutes. Separate the protein from the yolk, grind the latter with your hands, and cut the protein into strips.
4. Pour the corn grains into a pan, fry without oil for 5-6 minutes, stirring constantly.
5. Olive oil combine with rosemary, pepper and salt. Mix thoroughly by pressing on the spices with a spoon.
6. Fold the main components of the salad in a slide, fluff up. Season with oil and spices.

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