Dishes from boiled radish. Hot radish dishes

Extraordinarily useful root vegetable indispensable in the cold season. Due to the specific taste, from black radish, combined with original gas stations, you can cook appetizing salads with a variety of additives.

Quick Appetizer Recipe

Peel the root crop from the black skin and wash. Rub it on a grater. You can use a grater to grind Korean carrots or a food processor, with a special nozzle.
The grated mass must be poured with cold (ice) water and salt. Withstand 5 minutes. Drain the water and squeeze out the moisture well. Salted water will get rid of the inherent bitterness of the radish.
Place the squeezed radish in a bowl, add chopped garlic and vegetable oil. Salt if necessary.

Black radish salad with carrots

Required Ingredients:

2 pieces of black radish;
1 carrot;
3 art. l. sour cream 15-20% fat;
2 cloves of garlic;
salt to taste.

Cooking time: half an hour.

Calorie content: 345 kcal.

Recipe for black radish with meat

Required Ingredients:

250 gr. black radish;
250 gr. raw meat;
2 cloves of garlic;
spices for Korean carrots;
15 ml soy sauce;
salt to taste;
2 tbsp. l. vegetable oils;
2 tsp sesame seeds.

Cooking time: 30-35 minutes.

Calories: 1140 kcal.

Fry chopped meat in vegetable oil. You can take pork, beef and chicken. During frying, add salt and seasoning to taste.
Grated radish, mix with cooled meat and salt. Squeeze out the norm of garlic and add spices to taste.
Ready vegetable mass put on a dish, drizzle with oil and sprinkle with sesame seeds. The taste of the salad will resemble dishes Korean cuisine if soy sauce is added to it.

Salad with green apples

Required Ingredients:

250 gr. black radish;
2 green apples;
2 tbsp. l. low-fat mayonnaise;
salt to taste;
15 gr. raisins.

Cooking time: half an hour.

Calories: 507 kcal.

Peel and wash the root crop and apples under running water. Remove core from apples. Soak dried raisins in boiling water and set aside.
Grate vegetables and apples on a grater with a medium nozzle. Mix the mass and lightly salt. Drain the resulting juice.
Season the salad with mayonnaise or any other sauce, mix and sprinkle with squeezed raisins on top.

Recipe for boiled eggs

Required Ingredients:

eggs - 3 pcs.;
250 gr. black radish;
1 onion;
2 tbsp. l. salad mayonnaise;
add salt to taste;
branches of greenery.

Cooking time: about 40 minutes.

Calories: 630 kcal.

Weld in advance chicken eggs and chill. Clean and wash the radish and onion. If it is intended to use homemade mayonnaise- you need to cook it.
Grate the root crop on a fine or medium grater, lightly add salt, squeeze out the juice that has appeared. Chop the onion and cut the boiled eggs into small cubes.
Mix all ingredients together, add salt and mayonnaise. Top with fresh herbs.

Hot salad option

Required Ingredients:

black radish varieties - 2 pcs.;
1 onion;
vegetable oil - 20 gr.;
salt to taste;
60 gr. hard cheeses.

Cooking time: 35 minutes.

Calories: 507 kcal.

Grate the peeled and thoroughly washed root crop on a coarse or medium grater. Cut the onion into half rings. Salt the root crop, wait for the juice to appear, then drain it.
Heat up the pan with vegetable oil, add the onion and fry it until a soft golden color. Add radish, mix and let the mass stew for 3-5 minutes.
At the end of the stew, sprinkle the salad with grated cheese, cover and turn off the heat. After 2 minutes, the salad can be laid out on a plate for serving.

appetizer salad

Required Ingredients:

400 gr. radish;
3 art. l. canned corn;
5 quail eggs;
low-fat mayonnaise - 4 tbsp. l.;
salt to taste.

Cooking time: about 45 minutes.

Calories: 707 kcal.

Peel the root crop of black varieties, rinse it, cut into cubes and blanch in lightly salted water for 2-3 minutes. Then drain in a colander and dry on a towel.
Add canned corn, salt and mayonnaise. Mix the salad and let it brew a little.
Boiled and chilled quail eggs cut into halves, decorate with them the salad laid out on the dish with the yolk up.

The radish tastes like a radish and has a similarity to the bitterness of horseradish. Due to the bitterness inherent in the root crop, dishes based on it will appeal to lovers of savory dishes. Soaking in cold water and salt will help smooth out the taste of bitter radish. Some varieties are very bitter - this bitterness is not terrible, but on the contrary, it is useful.

Pre-salted radish quickly releases juice, with which not only bitterness comes out, but also useful material. Therefore, it is recommended to prepare salads from it immediately before serving. It is unacceptable to store in the refrigerator, otherwise the salad will acquire a stale aroma. Cooking small portions of salad will get rid of these problems.

In food, you can eat not only root crops, but also tops. Raw, boiled and fried radish is used in salads. It makes very tasty dishes, it goes well with meat, eggs and vegetables. Any vegetable oils, mayonnaise, sour cream and other sauces are used as dressings. The lack of dressing will make the salad with this vegetable less caloric.

Useful properties and contraindications of black radish

Radish juice promotes normal digestion and removes fluid from the body. From existing varieties radish, black - is considered the most useful.

The root crop is rich in trace elements, phosphorus, magnesium, sodium, zinc and potassium. Bitter juice promotes the dissolution of toxins in the bile ducts and bladder.

Due to the strong choleretic effect, vegetable juice is often used in folk medicine. When used a large number This root crop increases the formation of bile in the intestines, which comes from the gallbladder.

Due to its burning taste and beneficial composition, black radish has a very strong bactericidal effect. That is why, since ancient times, it has been used in combination with honey for coughs and colds.

It is considered especially useful in early spring, when the body is threatened with beriberi. It is also recommended for excess cholesterol, and as a prevention of related diseases.

Despite the fact that black radish is considered very useful, there are also contraindications for this root crop. Care should be taken to include dishes with its content to people who have problems in the field. digestive system, in particular - gastritis, ulcers and hyperacidity. Some people have an individual intolerance to vegetables with a bitter aftertaste.

Pregnant women should eat dishes containing black radish with caution. Contraindications are also available for people with heart disease after a recent heart attack.

Due to the presence of a number of contraindications, doctors do not recommend introducing too much into the diet. large portions this product.

It is also worth noting that when overuse the root crop may experience discomfort, in the form of bloating. This is due to excessive accumulation and discharge of gases. On the background useful properties, the harm of radish is almost imperceptible. Eating it in salads with other vegetables, a person gains more benefit than harm!

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

Green radish salad with carrots

Ingredients: 270 g of green radish, 160 g of carrots, a small sweet pepper, a bunch of any greens, 2 tbsp. l. vegetable oil, 1 tbsp. l. soy sauce, a pinch of sugar, 2 tbsp. l. lemon juice. How to cook vitamin salad from green radish, consider in more detail.

Peeled carrots are cut into strips. It is convenient to use a special grater or even a food processor for this.
Salt is poured to the root crop, and it is slightly kneaded by hands.
cut in the same way Bell pepper and green radish. The last minute for 10 - 12 is filled with a mixture of water and lemon juice. This will make her taste not so "vigorous".
For dressing, mix the remaining ingredients. The greens are very finely chopped.
In a bowl, mix carrots, squeezed radish and pepper from water. Greens and dressing are added.

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

Easy White Radish Salad Recipe

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

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

Immediately after mixing, the salad can be served at the table. Instead of unsweetened yogurt, medium-fat sour cream is allowed.

Cooking from black radish with eggs

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

Of all the listed ingredients heat treatment only an egg is required. It must be boiled to a hardened center and cut into very small cubes.
Fresh radish is washed, peeled, rubbed on the smallest or medium grater, salted. Next, it pours ice water and left for 10-12 minutes.
The remaining vegetables (peeled carrots, peeled cucumbers) are also chopped with a grater. Washed lettuce leaves are shaken off the water and finely torn with your hands.
All components prepared in the previous steps are mixed. The radish is carefully squeezed out of the water beforehand.
You can fill such an appetizer different sauces. But low-fat sour cream with crushed garlic and salt is best suited for it..

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

Vegetable salad with meat

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

The radish gets rid of the peel, washed with ice-cold running water and rubbed on a grater with medium holes. If it is very bitter, the resulting chips should be soaked in cold liquid for about half an hour.
A frying pan with well-heated oil is sent to the stove. Miniature onion cubes are fried on it until transparent and ruddy.
The meat is boiled in salt water until tender, after which it is chopped into strips or any other convenient pieces.
The radish is squeezed out of excess liquid, laid out in a salad bowl. Veal and cooled fried onions are also poured there.
Eggs are boiled to a hardened center, cooled, peeled and diced.
The prepared ingredients are thoroughly mixed, peppered to taste and salted.

Radish has long been successfully used in cooking. Most often it is used in salads, but it can be used to make the most variety of dishes. There are recipes for dumplings stuffed with radish, and even jam. Garnishes for meat are prepared from it, fried, stewed, added to borscht.

Tips

If preparing fresh radish dishes, let the dish stand for 10 minutes before eating so as not to irritate the stomach.

And one more tip: if you peeled the skin from the radish, but for some reason did not immediately cook it, put it in a cup with cold water and put in the refrigerator. In the air, the peeled root crop may shrink and darken. And salt it only at the end of cooking, so save all the nutrients and taste.

We have already prepared salads, sandwiches and snacks from this root crop. Today let's look at the recipes for cooking hot radish dishes:

Pork stew with radish

This hot dish is very tasty, fragrant and satisfying. Serve it well with potatoes, boiled rice, buckwheat, pasta.

To cook it, we need the following products: 2 radishes, 300 g of pitted meat, 2 carrots, 2 onions, vegetable oil, fresh chopped herbs, black salt ground pepper.

How to cook:

Wash the pork, dry it, cut into small pieces. Heat the oil in a deep frying pan, fry the meat on all sides for strong fire within 1-3 min.

Peel and wash vegetables. Cut the radish into small cubes, grate the carrots on coarse grater, chop the onion. Add the radish to the meat, reduce the heat and cook covered, until the meat is cooked and soft - about 1 hour. If necessary, add a little water 15 minutes before the end of cooking, add carrots, onions, herbs to the saucepan, continue to simmer. Don't forget to season with salt and pepper at the end.

Beef and radish appetizer

It's interesting and savory dish can be prepared for both everyday and festive table.

For cooking, we need: a pound of beef (tenderloin), 1-2 radishes, 5-6 black peppercorns, 2 bay leaves (do not forget to remove the bay leaves from ready meal), 3 tomatoes, 2 onions, 4 tbsp. l. red wine vinegar, vegetable oil, sugar, salt, finely chopped parsley. I add another 0.5 tsp of soy sauce, but this is a matter of taste.

How to cook:

Wash the meat and place the whole piece in boiling water (1 l). As it boils, reduce the heat, add lavrushka and pepper, cook with a light boil for an hour and a half.

During this time, let's take care of vegetables: Peel them, wash them. Chop the radish into small strips, salt. Chop the onion, cut the tomatoes into 8 pieces (each).

Now let's make the dressing: combine 1/4 cup of vegetable oil with vinegar, add 2 tbsp. l. water (optional) soy sauce), a pinch of sugar, salt, pepper, beat with a mixer.

Remove the cooked meat from the broth, cool and cut into thin strips, put in a salad bowl. Put the chopped vegetables there, mix, if necessary, salt a little and pour over the dressing. Sprinkle the finished snack with herbs. Let the dish sit for 10 minutes before serving. Serve with toasted slices rye bread.

Red borscht with radish

For this hot dish beloved by many, we need products (for 2 liters of water): 2 pre-cooked beets (boil it in a peel), 1/4 fork of cabbage, 1 radish, 1 small onion, 1 glass of sour cream or cream, fresh herbs dill and parsley, salt, pepper, a pinch of sugar. You can add 1-2 cloves of garlic if you like.

How to cook:

Peel the radish, beetroot, remove the husk from the onion. Cut them into small strips. Finely chop the cabbage. Fry vegetables (except radish) in vegetable oil in a saucepan, add half a glass of water and simmer for 20 minutes.
Boil water for borscht, put in it vegetable stew, salt, pepper, cook at a light boil for 5 minutes.

Put the chopped radish in a bowl, mix with sour cream and put in borscht, mix. Boil for 10 more minutes. Ready borscht pour on plates, sprinkle with herbs, sprinkle with finely chopped garlic and serve with black bread croutons.

Radish with croutons and cracklings

For a delicious snack, we need: 3-4 small root crops, 2 onions, 200 g of small rye bread toasts, chicken, goose or duck fat, salt.

How to cook:

Peel the radish, wash, grate on a coarse grater. Peel the onion, chop finely. Melt the fat of the bird. When the cracklings are fried, fry the onion until light yellow.

Put the radish in a salad bowl, salt, mix. Lay the croutons on top, pour hot fat with onions and cracklings. Serve as independent dish or as a side dish for potatoes.

Radish stewed in sour cream

For this unusual dish we need: 2 root vegetables, 2 onions, 1/2 cup sour cream, salt, black pepper.

How to cook:

Wash the radish thoroughly in running water with a brush and cook together with the skin until soft. To check if a vegetable is cooked or not, pierce it with a fork. If the radish is ready, it is easily pierced. Take it out of the pot, cool and clean. Now cut it into strips.

Heat vegetable oil in a frying pan, fry finely chopped onion in it until transparent. Now add the radish to the pan, salt, pepper, pour in the sour cream. Stir, reduce heat and simmer for 10 minutes. Serve hot with rice or boiled (fried) potatoes. Enjoy your meal!

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 - best friends black root vegetable, they help to soften 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 exotic product, 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 carrots white color. 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, carrot, quail eggs to the green variety.
Great addition for such a root crop - 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 digestive tract problems and of cardio-vascular system.

Features of dishes with this product:

The Margelan variety is good to use for simple vegetable compositions that are not weighted. large quantity components and complex fillings. Similar to black, it "sounds" well under spiced oil or under 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 based on 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 following cold food options will help you deal with culinary specialties the previously listed species of this root crop. When choosing a snack recipe, focus not only on nice pictures, 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 to use green variety, however, 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:

Chop the cabbage, squeeze it with your hands several times, making it softer.
Peel the green root, grate, pour ice (!) Water. After half an hour, transfer to a colander.
Grate carrots in the same way, combine with the listed components.
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:

Peel the apple, chop into strips.
Grate carrots and daikon on a Korean grater or cut into very thin strips.
The concentration of vinegar must be reduced: dilute with water 1:1. After that, you can add rice vodka and sugar.
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 basic set 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 - 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:

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

With sour cream

If you were looking for a way to make something quick with this root vegetable, without exotic ingredients, but tasty, you need to try it. this recipe. The name already speaks for itself - in addition to the products indicated in it, only greens and walnuts, but the latter are an optional element, and classic version 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:

Wash the root crops, peel, grate coarsely.
Tear the greens with your hands, combine with sour cream and salt.
Toast the nuts in a dry frying pan, medium heat. Grind.
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:

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.
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.
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.
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 in the photo 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. Such interesting snack you haven't tried yet! Professionals advise to use here only sweet variety- daikon, since the rest do not fit with the proposed grocery 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:

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.
Wash the daikon, coarsely grate or cut into thin strips.
Depeel the tangerines, remove the film from each slice. Pass 5-6 slices through a meat grinder, mix with mayonnaise to get salad dressing.
Cut the cucumber and apple in the same way - into strips. Spray with vinegar.
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 absolute availability of all products, it turned out great addition to anyone 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:

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.
Chop the onion finely, the size depends on your taste preferences - large pieces feel stronger.
Sprinkle the onion to the grated mass, mix, lightly pressing on the components of the salad with a spoon.
Dress the salad with mayonnaise and sour cream, pepper. Stir again, let stand 15-20 minutes before serving.

in Korean

Asian cuisine knows how to surprise with interesting flavor combinations and marinades, but the classic remains the most popular. Any vegetables under vinegar-oil dressing with spices become crispy and juicy. What you need for savory snack! Especially delicious Korean version when using a green root vegetable that has the perfect balance of pungency and mildness. 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:

Coarsely grate the peeled daikon. Stir, forget about it for half an hour.
Chop the onion arbitrarily, but equally. Squeeze the garlic through a press.
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.
Grind the crushed chili, paprika, cumin and cilantro with a pestle.
Fry onion, garlic, sesame seeds, seasoning mixture in oil. Approximate cooking time - 4-5 minutes, the fire is strong.
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 sweet and spicy dressing looks like restaurant dish and 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:

Remove the pit from the avocado and cut the fruit into slices. Do the same with persimmons, put on a dish nearby.
Divide the lime crosswise in half, squeeze one part and sprinkle the salad that has begun to take shape with this juice. Salt.
Boil the chicken breast, pepper, chop into strips.
Cut the peeled daikon into thin long strips with a vegetable peeler. Combine with corn lettuce, persimmon and avocado.
Make dressing: squeeze the remaining half of the lime, add rice vinegar and soy sauce. Stir, add gently ginger jam and finely grated ginger root.
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 a daikon, devoid of too bright taste, combine with hearty boiled eggs, sweet corn and a 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 the cheese not spicy - Grana Padano is ideal, but if you have access to Italian species no, 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:

Remove skin from daikon, grate coarsely.
Do the same with cheese.
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.
Pour the corn grains into a pan, fry without oil for 5-6 minutes, stirring constantly.
Olive oil combine with rosemary, pepper and salt. Mix thoroughly by pressing on the spices with a spoon.
Fold the main components of the salad in a slide, fluff up. Season with oil and spices.

Video

Radish recipes are not limited to salads, although radishes generally do not need additional cooking. However, on the site we have prepared recipes from radish photos that will diversify your menu. For spicy salads and snacks, it is enough to peel, grate or cut into slices. Most radish salad dressing recipes suggest using sour cream or vegetable oil. In the old days in Rus', not a single feast could do without a radish. It was an obligatory component of one of the oldest Russian dishes - tyuri. Even a delicacy was prepared from it - radish in molasses. In some areas of France, roasted radish slices are used to make soup.

Recipe for juicy, in moderation spicy salad, due to the presence of green radish in it, with a pleasant apple freshness. Of course, main ingredient lettuce - smoked chicken. Suitable smoked leg and chest. For dressing, mayonnaise or yogurt is suitable. This

chapter: Meat salads

The judgment that low calorie food it is difficult to satisfy hunger, belongs to amateurs. The number of calories does not determine the degree and duration of satiety. It is worth preparing a salad of salted mushrooms with radish and eggs according to this recipe, and doubt