Home Salads and snacks Daikon appetizer. Light daikon dish

Salads and snacks

Daikon appetizer. Light daikon dish

Daikon appeared in Russian stores not so long ago, but there is little exotic in it, besides its appearance and name. This root vegetable, which came to us from Japan, is classified by botanists as a type of seed radish, like, in fact, the radish itself that is familiar to us.

However, daikon, unlike its Russian counterpart, does not contain mustard oils, and therefore has a less pungent taste. It is good because it contains very few calories (only 21 Kcal per 100 grams), but is also rich in vitamin C.

the site offers several recipes for dishes in which you can use daikon.

Daikon steaks

The recipe will appeal to vegetarians. As a rule, daikon is used in salads, but this dish is an exception.

Ingredients:

1 large daikon
Sesame oil
Soy sauce
Roasted sesame seeds
Miso paste
Boiled rice

The dish is incredibly easy to prepare. First, you need to peel the daikon and cut it into circles 1-1.5 cm thick. Make a deep cross-shaped cut on each piece, then boil it in boiling water with soy sauce. You need to choose the time according to your taste - if you cook for 2-3 minutes, it will remain crispy, if longer, it will become soft.

Fry boiled daikon in sesame oil until crust appears. Coat the finished steaks with miso paste and sprinkle with sesame seeds. Serve with boiled rice as a side dish.

Cold soup with vegetables and noodles

The recipe is suitable for summer time. Just remember that this Asian dish is quite spicy.

Ingredients:

100 grams chicken fillet or beef
Handful of dry noodles of your choice
1 teaspoon soy sauce
Tabasco to taste
Handful of lettuce leaves
2 tablespoons grated daikon
1 clove of garlic
1/4 red onion
1 tomato
A pinch of black or red hot pepper
Bay leaf

Daikon soup is cold but spicy. Photo: Commons.wikimedia.org

We wash the vegetables and grate them on a coarse grater, and chop the onion and garlic as much as possible. Transfer to a deep cup and add chopped lettuce leaves.

Cut the meat into thin slices, fill the pan with cold water, bring to a boil, skim off the foam. Add noodles, spices, Tabasco and cook for another 10 minutes.

Pour the hot broth over the grated vegetables, let cool and keep in the refrigerator for a short time.

Soba with daikon and mushrooms

Buckwheat noodles with various fillings are one of the traditional Japanese dishes. Despite its exotic nature, it is very simple to prepare.

Ingredients:

1 large carrot
Handful of shiitake mushrooms
1 large daikon
Soba (buckwheat noodles)
Chilli
Grated ginger
2 cloves garlic
2-3 tablespoons soy sauce
1 teaspoon sugar
1 teaspoon Worcestershire sauce
1 teaspoon starch

Cut carrots, ginger, daikon, shiitake, and garlic into thin strips. Pre-soak the mushrooms (the water from them should be saved). Fry the ginger and garlic for a minute in a hot frying pan, add the carrots and simmer for another couple of minutes. After that, add the peppers and mushrooms and fry everything together for a few minutes. Half a minute before turning off, stir in the daikon.

At the same time, boil the buckwheat noodles.

Separately, prepare the sauce: mix mushroom infusion, soy sauce, Worcestershire sauce in a frying pan, add sugar and slightly diluted starch. When the sauce thickens a little, season the soba mixed with stewed vegetables with it.

Pickled daikon

Pickled Japanese radish is good both as an independent snack and as an ingredient for other dishes - for example, salads.

Ingredients:

1 large daikon
30 ml apple cider vinegar 6% or 50 ml rice vinegar
50 ml water
50 grams of sugar
1.5 teaspoons turmeric
1.5 teaspoons sea salt

In a saucepan, mix water, sugar, vinegar, turmeric and cook until the sugar dissolves. After this, remove from heat and let cool.

Pickled daikon is good on its own or as part of other dishes. Photo: Commons.wikimedia.org

Peel the daikon and cut it into circles or semicircles 0.5 - 1 centimeter thick. After salting it thoroughly, put it in a colander and leave for an hour to get rid of excess liquid. After this, the salt should be washed off, and the daikon itself should be dried with a kitchen towel and placed in a jar or container.

There we fill it with marinade, close the lid tightly and shake a little. Place in the refrigerator overnight. Pickled daikon should not be stored for longer than two weeks.

Instead of corn salad, you can use arugula or another salad of your choice, and instead of rice vinegar, use white wine or apple vinegar. If you can’t find black sesame seeds, add white ones, just dry them in a frying pan first.

Persimmon salad with avocado and daikon

Daikon is a very “salad” vegetable. It refreshes any dish, adding its own unusual taste. At the same time, it contains very few calories.

Ingredients:

1 avocado
1 persimmon
0.5 daikon
1 handful of corn lettuce
1 lime
0.5 teaspoon sesame seeds
Ground black pepper, sea salt
30 grams of ginger
2 tablespoons soy sauce
1 tablespoon rice vinegar

Daikon is ideal for salads. Photo: Commons.wikimedia.org

Peel and cut the avocado into slices, squeeze out the juice of half a lime and pour over the avocado, salt and pepper.

Peel the persimmons, cut them into slices, place them on the same plate and sprinkle with lime. We peel the daikon, cut it into very thin strips, place it on persimmons with avocado, and add lettuce leaves on top.

Grate the ginger, mix a teaspoon of the resulting shavings with the juice of the other half of the lime, rice vinegar, and soy sauce. Pour this dressing over the salad and sprinkle with sesame seeds.

Daikon is a type of radish that has gained wide popularity among us relatively recently. You can cook a lot of very tasty and healthy dishes from it. For example, daikon salad can be prepared with both meat and other vegetables, making it a versatile product.

By the way, if the taste of radish is too strong for you, you can pour cold water over it already chopped, hold it for 30 minutes and drain it in a colander. It will become softer and juicier.

This product is an excellent immunoprotector and antioxidant. Has a beneficial effect on the digestive system. Daikon root salads are very healthy, tasty and nutritious.

How to make daikon salad - 12 varieties

Delicious and filling salad. Daikon goes well with meat and promotes its complete absorption by the body.

Ingredients:

500-600 g daikon radish,
300 g boiled beef or other meat,
2 medium onions,
1 medium apple (optional)
5-6 quail eggs (2-3 chicken),
fresh herbs (cilantro, parsley or dill),
salt, pepper to taste

There are 4 options for refueling:

1 vegetable oil with a spoon of lemon juice,
2 sour cream,
3 mayonnaise,
4 sour cream with mayonnaise in equal quantities

Preparation:

Cut the beef into thin strips, or disassemble it into fibers with your hands. Then transfer the meat to a salad bowl. Grate the peeled apple on a coarse grater and add it to the meat. We cut the daikon into thin strips, but it can also be grated either on a coarse grater or on a Korean carrot grater.

Cut the onion into thin half rings and fry it in a very hot frying pan with vegetable oil for 2-3 minutes. Next, add it hot to the rest of the ingredients.

Add salt, pepper if desired and mix everything. Add the dressing and mix gently again.

Now chop the greens and cut the quail eggs in half. Place the prepared salad on a serving plate, sprinkle chopped herbs on top and cover with quail eggs in a circle.

That's all. The dish is ready.

If you like Korean cuisine, try making this salad. It is also suitable as a snack for strong drinks.

Ingredients:

daikon 2 pcs.
carrots 1 pc.
bell pepper 1 pc.
onion 2 pcs.
hot red pepper
garlic 3 cloves
cold pressed olive oil 2-3 tbsp.
lemon juice 3 tbsp.

Preparation:

We peel the daikon and grate it on a “Korean” grater. Or it can be cut into thin long strips. We also peel and grate the carrots. Cut the bell pepper into thin strips. Cut the onion into half rings.

Now let's make the salad dressing:

Chop the garlic using a knife. Remove seeds from red hot pepper and chop finely. Combine garlic with red pepper, add a little lemon juice and olive oil.

Good mood and bon appetit to everyone.

The secret of this salad lies in the preparation of the brine. In it, daikon completely absorbs the aroma of hot red pepper.

Ingredients:

daikon radish 400 gr
red pepper to taste
cloves to taste

For the brine:

hot water 1 l
1 tbsp salt
1 tbsp sugar
ground pepper to taste
2 tbsp 5% vinegar
2 tbsp vegetable oil

Preparation:

Peel the radish and grate it on a coarse grater.
Prepare the brine. Boil a liter of water. Add a tablespoon of salt, a tablespoon of sugar, ground pepper to taste, vinegar and vegetable oil to hot water. Mix well.
Next, pour the brine over the daikon so that the liquid completely covers it, add hot red pepper and cloves. Let it sit for 4 hours. After some time, drain the liquid through a colander.

Our spicy salad is ready.

Chicken breast combined with green peas and cucumbers give the salad a very delicate and mild taste. The whole family will love this dish.

Ingredients:

chicken breast 300 g
daikon 500 g
cucumbers 150 g
eggs 3 pcs.
frozen green peas 100g
white onion 1 pc.
vegetable oil 2 tbsp. l.
sour cream 100 g
ground pepper

Preparation:

Boil chicken, eggs and green peas and cool.

Peel the daikon and grate it. Rinse with cold water and let drain. We also grate fresh cucumber. Add cooked green peas. Cut the chicken into small cubes and add to the salad. The onion should be cut into half rings and lightly fried in vegetable oil. Cut the eggs into cubes and add to the rest of the ingredients.

To carefully cut eggs, wet the knife blade in cold water - the eggs will not stick to the knife.

Mix the salad thoroughly.

Add ground black pepper to a glass of sour cream and stir the sour cream. Salt the salad, season with sour cream and mix again.

Salad ready. You can serve it immediately or store it in the refrigerator for up to 24 hours.

An excellent salad for the holiday table. Its highlight lies in the aromatic sauce that can satisfy the taste of the most sophisticated gourmet. Despite the abundance of ingredients, its preparation will not take much of your time.

Ingredients:

daikon 1 piece
approximately 400g
boiled chicken breast 1 piece
soft cheese 100 g
sour cream 100 g
salt to taste
parsley 3 sprigs

For the sauce:

garlic 1 tooth
ginger to taste
salt to taste
Italian herb mixture to taste
ground nutmeg 0.5 tsp.
ground cardamom 0.5 tsp
cream 100 gr
lemon juice 1 tbsp
wine vinegar 1 tsp

Preparation:

Peel the daikon, grate it on a coarse grater, and add salt to taste. Break the boiled and cooled chicken breast into fibers and add to the grated daikon. Also grate the cheese on a coarse grater and combine with the rest of the ingredients.

To prepare the salad sauce, combine sour cream with spices and leave for 5-6 minutes so that the flavors combine well.
Season the salad with the prepared sauce, add chopped parsley and mix well.

Can be served in a common dish or in portions.

Another recipe for salad with daikon radish and boiled chicken. The ingredients for its preparation can be found in every kitchen. This salad is an excellent source of protein and vitamins and can easily replace main courses.

Ingredients:

100 gr. daikon
50 gr. carrots
150 gr. Chicken
2 eggs
green onions
cilantro or parsley
2 tbsp. l. sour cream or mayonnaise
salt and pepper to taste
tomatoes, sesame seeds (for decoration)

Preparation:

Grate daikon radish and carrots. We separate the boiled chicken into fibers and add it to the rest of the ingredients. Cut the boiled eggs into cubes. Finely chop the green onions and cilantro or parsley. Salt and pepper to taste. Season the salad with sour cream or mayonnaise. Mix.

Place the salad on a plate and decorate according to your taste and desire.

Apple and carrot promote digestion and gastric secretions. An excellent choice for those who are watching their diet. Can be prepared in literally five minutes.

Ingredients:

daikon 1 pc. - Average
carrots 1 pc - Medium
sour apple 1 pc. - Average
mayonnaise 2 tbsp. l.
salt to taste
green onion to taste

Preparation:

Peel and grate daikon (for carrots in Korean). We clean and three carrots. We do the same with an apple. Mix the ingredients and squeeze out the excess liquid.

To easily squeeze out excess liquid, let the chopped ingredients “settle” for 5-10 minutes, then transfer them to a colander and lightly mash.

Season with mayonnaise, salt and mix. Garnish with finely chopped green onions.

Bon appetit.

The absence of mayonnaise as a dressing makes this recipe for salad of daikon, carrots and apples dietary. For those who watch their figure - a good source of vitamins and microelements.

Ingredients:

daikon 1 pc. - Average
carrots 1 pc - Medium
sour apple 1 pc. - Average
vegetable oil 1 tbsp
wine vinegar 0.5 tsp
salt and pepper to taste
ground walnuts 10 g
greenery

Preparation:

Grate the peeled daikon, carrot and apple on a coarse grater. Mix. Add vegetable oil, wine vinegar, salt and pepper to taste. Mix again, sprinkle walnuts and herbs on top. Our salad is ready.

Hard cheese, garlic and daikon together create a great taste. A good dish for a holiday table.

Ingredients:

3 small daikon radishes
2 medium carrots
100 g hard cheese
2-5 cloves of garlic
150-200 g mayonnaise
salt and pepper to taste

Preparation:

Grate all vegetables on a coarse grater. If the radish is very juicy, then it is better to squeeze out the excess juice. Also add three cheeses on a coarse grater to the rest of the ingredients. Press the garlic here through a garlic press.

Pepper the salad, add salt to taste and season with mayonnaise and mix.

Can be served.

Light summer salad. And walnuts are a good source of microelements. If you love tasty and healthy food, be sure to cook it.

Ingredients:

small daikon
1 carrot
1 tbsp lemon juice
1 small onion
20 g chopped walnuts
half a teaspoon of sesame seeds
lettuce 1 bunch
salt, pepper to taste
olive oil 1-2 tbsp

Preparation:

Cut the onion into thin half rings. Grate the radish and carrots. Chop the lettuce. Mix the chopped ingredients and add olive oil and a tablespoon of lemon juice.

If you don’t have lemon on hand, you can replace its juice with apple cider vinegar or any other.

Salt and pepper to taste and mix everything thoroughly.

Pour into a salad bowl, sprinkle sesame seeds and walnuts on top.

Radish and carrot salad is ready.

The special thing about this recipe for daikon radish salad with pork is the roasting of the meat. The salad resembles the taste of barbecue.

Ingredients:

Pork 200 gr
Daikon 450 gr
Onion 80 gr
Vegetable oil 50 gr
vinegar 1 tbsp
Salt (to taste)
Black pepper (to taste)
Greens (to taste)

Preparation:

First, take a piece of raw meat and cut it into strips.

Cutting raw meat into strips without skill is quite difficult. To make cutting more convenient, put the meat in the freezer for half an hour.

Let the frying pan heat up and in the meantime chop the onions. Pour 50 grams of vegetable oil into a heated frying pan, place the pork and fry it until the liquid has boiled away and a crust begins to form on the meat. Separately from the meat, fry the onion until golden brown.

Combine meat and onions. Now we need to marinate it. Add salt, black pepper and 1 tablespoon of 6 percent vinegar. Mix thoroughly.

While the meat is marinating, let's take care of the radishes. We clean it and finely chop it with a knife. It is better not to use a grater, because in this case the daikon will produce juice and the salad will not be stored for long.

Place the marinated meat with onions in a bowl with radishes, mix, add herbs. Salad ready. This salad can be stored in the refrigerator for up to 48 hours.

A recipe for daikon radish with boiled meat will be an excellent addition to your repertoire of meat salad recipes.

Ingredients:

200 g boiled beef or pork
1 onion
7 walnuts
1 radish
200 g mayonnaise
clove of garlic
1 tbsp vegetable oil
salt to taste

Preparation:

Cut the onion and fry it until golden brown with the addition of 1 tablespoon of vegetable oil. Cut the boiled meat into small cubes. Finely chop the walnuts. Grate the radish on a fine grater and squeeze out the excess juice. Mix all ingredients, add squeezed garlic, season with mayonnaise and salt.

Bon appetit.

Everyone knows that cooking Japanese cuisine is incomplete without vegetables. It is healthy and nutritious, so I would like to find out in more detail what types of vegetation the residents of this state use. For example, daikon (the recipe for its preparation dates back to ancient centuries) is the most popular product among the Japanese and not only: its use is widespread in countries of the Asian region such as Korea, Thailand and others.

Daikon: recipe and properties of the vegetable

This vegetable is a type of radish, but it tastes sweeter, its fruits are juicier and softer, and are shaped like carrots, but larger in size. Daikon (a recipe of which there are many varieties) literally means “Big Root.”

This plant product contains many useful substances - vitamins, mineral salts, iron, phosphorus, pectin and other elements, as well as beta-carotene and acids. Therefore, daikon (the recipe is discussed below) is recommended to be consumed for the following diseases:

for stone formations in the liver and kidneys;
for diseases of the stomach and intestines (as a bactericidal and anti-inflammatory agent);
with radiation and diabetes;
for atherosclerosis and other diseases of the vascular system.

How to cook Japanese radish?

This vegetable makes good soups and salads. It is good to squeeze juice out of Japanese radish. It can be consumed throughout the year. We present to your attention a salad using the daikon vegetable (the recipe is quite simple), the main points of preparation of which can be presented as follows:

Prepare Japanese radish and carrots (one each). Wash, peel and chop the vegetables using a grater.
Finely chop hard-boiled eggs (4 pcs.) and mix in a bowl with vegetables. Season with salt and sour cream (6 large spoons).
Place in a suitable dish and garnish with finely chopped herbs.

Other recipes

You can also prepare a recipe that is popular in Japan. To do this you will need the following products:

Japanese radish (100 g);
(100 ml);
water (3 large spoons);
sugar (1 large spoon), a pinch of saffron and salt (1 small spoon).

Peel the vegetable and chop into thin pieces. Place in prepared container (jar). Dissolve sugar and salt in vinegar. Separately, place saffron in hot water. Add prepared vinegar to this liquid. Pour marinade over daikon and close tightly with lids. Let it brew in a warm place for a week, after which it is better to store at a temperature below zero. This treat can be consumed on its own or used in preparing other dishes.

(we reviewed recipes for some dishes with this vegetable above) is very healthy and very easy to prepare. During the cold season, this product will help replenish the supply of vitamins and other substances necessary for the healthy functioning of the body. And besides, Japanese radish has a wonderful taste that will add piquancy to a variety of treats.

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.

Daikon is primarily a dietary product; one hundred grams contains only 21 kilocalories and 34% of the daily value of ascorbic acid.
In addition, it is very rich in B vitamins and a special enzyme that promotes faster breakdown of starch-rich foods.
Therefore, it is worth periodically including it in your menu, for example, preparing a daikon salad, the recipes of which are very easy and varied.
But remember one simple rule: you shouldn’t make them with mayonnaise, you risk negating all the beneficial properties.

Daikon is the closest relative of radishes and radishes.
In our country it is known, but not so well known; sometimes it can be found on store shelves and even less often in vegetable gardens.
Although now breeders have created varieties that are best suited for our climate.

Unlike regular radish, it has a very mild and delicate taste without any pungency.
This is a quality that allows you to prepare salad even for children.

In Japan, its use is not limited to salads,
it is used as a garnish for fish or in soups
and even in fermentation (the famous snack takuan).

The easiest way to prepare daikon salad

Let's prepare the simplest, but very original salad from it, with ingredients that, in principle, are available not only to the Japanese, but also to us.
You will need:

daikon (350 g)
soy sauce (1 tbsp)
rice vinegar (1 tbsp)
sesame oil (1 tbsp)
brown sugar (1 tbsp)
sesame seeds (1 tbsp)
thinly sliced sheet of nori seaweed.

This salad takes minimal time to prepare.
Place all ingredients in a small jar, such as a jam jar, and shake vigorously several times until the sugar is completely dissolved.
Chop into thin strips or grate, then season with the prepared sauce and sprinkle with sesame seeds.

For this salad you will need:

carrots and daikon of the same size;
a pinch of salt;
grated (or ground ginger) - 1 tsp. (1/2 tsp);
rice vinegar - 3 tbsp;
lime juice (lemon) - 2 tsp;
vegetable oil - ¼ cup;
sesame oil - 1 tsp;
black sesame seeds - 1.5 tsp.

The first thing to do is peel the vegetables and grate them on a special (pictured) or regular grater.

In the first case, the salad will turn out more original and beautiful.
First, chop the daikon into strips. Then place it in a colander along with a pinch of salt and shake periodically to drain excess juice.
At this time, chop the carrots. To make the dressing, use a whisk to whisk a mixture of ginger, vinegar, lime juice and a pinch of salt.

Then slowly add vegetable and sesame oil so that the mixture does not separate, and stir until smooth.
Fry sesame seeds in a dry frying pan until golden brown.
Combine daikon and carrots in a serving bowl, drizzle with dressing and sprinkle with seeds.

Cooking daikon with cucumber

The salad turns out very fresh and is used as a side dish for fried meat or fish.
To prepare it you will need the following components:

carrots, cucumber and daikon (about the same size);
wine vinegar - 3/4 cup;
fish sauce - ¼ cup;
brown sugar - 2 tbsp;
grated ginger - 1 tsp;
garlic - 1 clove (finely chopped, not through a press);
green onions - 2-3 feathers, cut into thin strips (lengthwise).

Grate the carrots, cut the cucumber into thin slices, and cut the daikon lengthwise and chop it into crescents.
Mix vegetables with each other. In a small jar with a lid, mix all the ingredients for the dressing and shake everything thoroughly several times.
Leave for at least 15-20 minutes so that all the ingredients release their flavor and the sugar dissolves.

Then season the vegetables, stir again and leave for one hour, before serving, beautifully serve with green onions.
This salad is very easy to prepare, low in calories and tastes great.

Salad with egg and cheese

Since daikon itself has a bright taste, all other ingredients should be softer. For this salad you will need:

daikon (medium);
2 chicken eggs (boiled);
soft cream cheese - 30 g;
olive oil - 3 tbsp;
freshly ground pepper and salt.

The daikon must be chopped into thin strips or grated, then salted and seasoned with pepper.
Add grated cream cheese, sliced eggs and season with olive oil.
This daikon salad with egg will decorate even a holiday table, as it has an unusual taste and freshness.

Do you want to diversify your table or surprise your guests?
Then be sure to try this option.
This is an unusual and very filling salad; recipes vary depending on the use of regular pasta or rice noodles.
You will need the following ingredients:

daikon - 500 g;
pasta (rice noodles) - 100-200 g;
honey - 2 tbsp;
mustard powder - ½ tsp;
balsamic vinegar - 1 tbsp;
olive oil - 6 tbsp.

Preparation

Mix all ingredients for the sauce thoroughly.
Boil the pasta or noodles in salted water and chop the daikon into thin slices.
Mix all ingredients in a large bowl, let sit for about half an hour and then serve.

Dishes made from it turn out tasty, unusual and low in calories, which is important.
By experimenting with the composition of dressings, you can create your own salad.
In addition, you can try adding various vegetables (for example, beets, zucchini) and fruits (grapefruit, pear, pineapple, pomegranate seeds), various greens and nuts.
The task is also made easier by the fact that almost all the products used in Japanese cooking are now available.

Recipe for radish with honey

This recipe saved many people from coughing in the distant past.
By the way, today radish with honey continues to help people escape from this annoying disease.

So, how to prepare this miracle medicine?
Take a black radish, wash it thoroughly, cut off the top and dig out the middle of the radish so that there is a bowl-shaped hole inside.
Pour honey into the resulting container up to half.
If there is no honey, you can use sugar syrup.
Now we wait four hours so that the radish has time to brew, and it is best to place the radish in a dark place.

After four hours, a healing liquid is formed.
If you are going to use the radish for several days, it is best to cut off the edges of the radish several times a day - this will improve the formation of radish juice.
And you can cover this bowl of radish either with a saucer or with the top cut off from the radish itself.
However, before use, you should consult a doctor, as there are some contraindications, for example, for some heart diseases, kidney diseases, inflammation of the gastrointestinal tract, gastrointestinal ulcers.

Recipe for Margelan radish

You can make a pretty tasty salad from Margelan radish.
To prepare it, take two or three Margelan green radishes,
two large onions, three hundred grams of boiled beef, mayonnaise and salt.

Finely chop the onion, fry it in sunflower oil until dry and crispy.
Peel the radish and grate it on a coarse grater.
Squeeze the radish thoroughly from the juice.
Salt the radish and mix it.

Cut the boiled meat into small pieces, mix it with the cooled onion and squeezed radish.
This salad is not intended for dry dressing.
Therefore, season it thoroughly with mayonnaise.
If you prefer lighter dressings, add a mixture of sweet mustard and sour cream

Pickled radish

To pickle radishes, all ingredients need to be taken approximately, “by eye,” so to speak.
In addition, everyone can select individual components.
Take the brine from pickled or pickled cucumbers, add two or three tablespoons of honey to it, be sure to dissolve the honey in the brine.

Now add a couple of spoons of prepared mustard (at your discretion).
Cut the radish into thin pieces (both black and green radish are suitable for these purposes), put the chopped radish in the brine.
Let's wait one day, then the radish will be ready. And don’t pay attention to the smell - it will in no way affect its taste.

Daikon salads: 6 best recipes

Daikon is distinguished by excellent taste characteristics and the presence of many useful substances.
Contains potassium, carotene, vitamins B, C, PP.
Contains many microelements necessary for humans and contributes to the normal function of the gastrointestinal tract, better absorption of food, and stimulates appetite.

Japanese recipe with onions and peas

Ingredients of the recipe

Daikon - 600 gr,
head of red sweet onion,
green peas - 100 g,
sesame oil - 2 tbsp. l,
rice vinegar - 2 tbsp. l,
black sesame seeds - 2 tbsp. l,
honey - 2 tbsp. l,
soy sauce - to taste.

I found the recipe for this light salad in Japanese cuisine.
I recommend that vegetarians try the salad, and also use it as a meal on fasting days.
Peel and grate into thin strips on a coarse grater or cut with a knife.
Chop the red onion into half rings.

Cut the pea pods crosswise into small pieces.
Peas can be replaced with green beans.
Pre-boil peas or beans for no more than 3 minutes in boiling water.
Mix the prepared vegetables.
Then prepare the salad dressing.

To do this, whisk sesame oil with honey and rice vinegar.
Season the salad with this sauce, mix and place in the refrigerator to soak the vegetables for an hour.
Serve the salad sprinkled with black sesame seeds and soy sauce.
I advise you to eat this salad immediately; if you can’t, then do not store it in the refrigerator for longer than a day.

Daikon and apple salad

Vegetarians will love this simple salad.
An excellent salad for dinner, and as a side dish for a portion of protein (meat, poultry, fish, eggs), or on its own if you want something light.

Ingredients:

300 g daikon radish
2 green apples
2 small carrots
50 gr. walnuts
3 tbsp. vegetable oil
1 tbsp. white wine vinegar
a little dill or parsley
salt, pepper to taste.

Cooking process:

Peel radishes, carrots and apples. Cut the apples into halves, remove the core and stems.
Grate radishes, carrots and apples on a coarse grater.
Lightly dry the nuts in a frying pan without oil, stirring constantly, cool and chop coarsely.
Prepare a dressing from oil, vinegar, salt and pepper.
Pour over salad and stir. Sprinkle nuts generously on top.
You can decorate the salad with walnut halves.

Meat recipe with daikon

I saw a guy at the market selling something completely incomprehensible - huge white root vegetables, the size of a man’s hand.
It turned out to be daikon radish.
I've read about it before, but never seen it (although maybe I just didn't pay attention).
I chose the smallest “log” and brought the loot home. I tried it.

The taste is very reminiscent of an ordinary cabbage stalk - the same light specific bitterness, the same juiciness and the same crispiness.
And only then, after one or two minutes, a mild aftertaste appears, like a radish.
The simplest recipe is to grate the daikon and season it with sunflower oil.
Or, alternatively, add sauerkraut.

Well, in the end, he gave out a recipe for making daikon with meat.
This recipe seemed more interesting to me and I quickly prepared it, since it does not require any excessive labor.
It came out very pleasant - juicy, crispy, with an interesting combination of flavors: sweetish onions, salty meat and slightly spicy radish.
I used mayonnaise as a dressing and it turned out very filling.
For my taste, fresh tomatoes are very suitable for this salad, but you don’t need to add them to the salad, but cut them into slices and eat them as a snack.

COMPOUND:

300 g daikon radish,
200~300 g boiled meat,
2~3 large onions (300~400g)

Cut the onion into thin half rings and fry in a small amount of vegetable oil.
Make the frying heat below medium.
Fry while stirring until golden brown, being careful not to let it burn.
Wash, peel and cut into thin strips (or, better, grate on a Korean carrot grater).

Cut the meat into strips, the thickness of which approaches the thickness of a match.
Mix onion, meat and daikon. If desired, you can add salt.

Season to taste:

mayonnaise;
sour cream;
vinegar (preferably apple) with vegetable oil;
lemon juice with vegetable oil;
soy sauce with vegetable oil.

Lenten version of the recipe
Eliminate meat (or replace it with mushrooms).
Use only lean products as a dressing (see paragraphs 3-5 of dressing options).

Garlic sauce recipe

The salad is moderately spicy and unusually fresh.
I recommend eating it with meat or chicken.

Ingredients:

Daikon 500 gr.
Salad dressing
Garlic 2 cloves
Vinegar 3% 1 tbsp.
Sugar ½ tsp.
Vegetable oil

Preparation:

Peel the daikon and grate it using a Korean carrot grater into long strips.
Salt, pepper, stir and leave for 30 minutes. Drain the resulting juice.
Chop the garlic not very finely, quickly fry in vegetable oil.
Place the fried garlic along with the oil in which it was fried in a bowl, add vinegar, sugar, salt, mix everything.
Pour the resulting sauce over the radishes.
Garnish the salad with parsley sprigs.

Spicy salad with daikon

Ingredients:

1 small daikon or part of the root weighing 300-350 g
1 fresh cucumber
1 fresh carrot
1 teaspoon Italian herbs
from a quarter to half a teaspoon of dry garlic (from a bag)
pinch of ground black pepper
1 teaspoon French mustard
2-3 tbsp. spoons of nut butter
chopped herbs, salt to taste

Cooking method:

Grate well-washed and dried daikon, carrots and cucumber on a Korean carrot grater.
If it is not there, rub it with more or less long shavings on a regular coarse grater, holding the roots along it.
To make the dressing, place the herbs, garlic powder, salt and pepper in a bowl.
Add mustard and nut butter, stir until smooth. Dressing the salad.
Sprinkle chopped herbs on top - celery and parsley are perfect.
You can eat it right away, but it’s better to let it sit so that the vegetables are soaked in the dressing.
Salt - 0.25 cups
Sugar - 0.25 cups
White vinegar - 0.25 cups
Turmeric – 0.25 teaspoons

Preparation:

Wash, peel and cut the daikon into quarters or rings.
Make sure that the pieces fit freely in the jar; I cut the rings into four more pieces.

Now you need to prepare the marinade: boil 250 ml of water, add salt, sugar and turmeric, stir.
Then pour in the rest of the water and leave at room temperature. The turmeric should dissolve.

Then place the daikon pieces in a jar.
Add vinegar to the marinade, stir, pour the solution over the daikon in the jar.
Add water if necessary.

Close the jar with a lid and store for 4 days in a dark place.
Then you can store it in the refrigerator, but no longer than a month.