Radish salad (white, black, green): meat, fruit and vegetable and cheese variations. Uzbek green radish salad

Radish is a useful root crop containing vitamins C, B1, B2, organic acids and minerals, as well as essential oils. However, this "vitamin treasure" inexperienced housewives they don’t like it too much, but the reason is the characteristic bitterness, the specific smell of the vegetable. But having tasted various recipes radish salad, experimenters no longer imagine their menu without this ingredient.

Easy to cook

The regular addition of any variety of radish to the diet can improve appetite, normalize digestion, and the digestive tract. Also, the composition of the vegetable has a positive effect on the condition of the hair, helps to eliminate swelling, heal colds. Greatest Benefit brings a combination with natural honey.

Radish Salad: Simple Recipes

Housewives use several types of vegetables when cooking: white, black, green, Margelan radish or daikon. Black roots are especially bitter, while others have only a specific taste and smell. Root crops are crushed in several ways:

• food processor
• grater for Korean carrots;
• knife.

Bars, slices, cubes or straws are mixed with other ingredients, seasoned with sour cream, mayonnaise, vegetable oil. To remove the bitterness, the grated mass is salted, left for five minutes.

From white

Peculiarities . White radish salad with cheese and carrots can be served with soups, meat dishes, boiled potatoes. Before cooking, it is better to soak the root crop for half an hour in cold water.

What you need:

• white root crop - three pieces;
• carrots - two pieces;
• hard cheese - 100 g;
• garlic - five cloves;
• olive mayonnaise - 150 g;
• pepper;
• salt.

How to do

1. Finely chop the garlic.
2. Grate vegetables and cheese.
3. Mix, pepper, salt, season with olive mayonnaise.

You can also make a salad of white radish with carrots, boiled potatoes and an apple, taking them one at a time. The components need to be grated, put in a salad bowl in layers, lubricating each with mayonnaise and adding some salt.

From the green

Peculiarities . Green radish salad with pumpkin is able to amaze with its unusual taste and bright view. Sweet pumpkin pulp It is designed to soften the specific taste of the vegetable, to emphasize its piquancy.

What you need:

• green root crop - one piece;
• orange pumpkin - 100 g;
• carrots - one piece;
• sour cream - two tablespoons;
• salt;
• spices.

How to do

1. Cut vegetables into strips or grate.
2. Mix with sour cream, season and salt or lay out in layers.

From black

Peculiarities . Black radish salad can be prepared at any time of the year - in fact, it is vitamin option for the prevention of beriberi. Try a combination useful root crop with a boiled egg and cucumber is also worth it because it is very tasty.

What you need:

• black radish - 100 g;
• cucumber - 100 g;
• boiled egg - one;
• fresh greens;
• spices;
• salt;
• sunflower oil.

How to do

1. Chop the egg with a knife.
2. Chop greens.
3. Cut vegetables into thin strips.
4. Mix with spices, salt, pour oil.

Another simple recipe: chop a root vegetable and a dense tomato, add 200 g of beef chopped into strips, salt. Soak the onion cut into half rings for a couple of minutes in 40 ml table vinegar, squeeze. Combine in a salad bowl, season with three tablespoons of sour cream.

Culinary experiments

You can dilute the specific bitter taste of the root crop different products- apple, sour cream, vegetables, spices, vegetable oil. Such combinations will help to give dishes a pleasant taste. spicy flavor. Which option to choose depends on the preferences of the ingredients available at home.

With onions and butter

Peculiarities . Radish with oil and salt can surprise with ease of preparation, pleasant taste with a hint of spiciness. Salad can be served as an appetizer or side dish for meat, chicken.

What you need:

• radish - five pieces;
• onion - one head;
• salt - one and a half teaspoons;
• vegetable oil - three tablespoons.

How to do

1. Chop the onion in half rings, scald with boiling water to eliminate bitterness.
2. Grate root vegetables.
3. Combine the ingredients, salt, season with oil.

You can slightly change the taste of the dish by adding a couple of teaspoons of cumin, 200 g sauerkraut. The salad will become more useful and fortified. If you want something more satisfying, you can cut it into the original version boiled egg or a couple of pieces of sausage, but this is not for everyone.

with an apple

Peculiarities . Even a simple daikon radish salad can turn out juicy and appetizing if you add an apple to it, pour in a little sherry or rice vodka. Appetizers are considered to be meals. Asian cuisine, however, it will not turn out too sharp, rather tender and piquant.

What you need:

• daikon - 500 g;
• carrots - one;
• yellow apple - one;
• rice vodka - one tablespoon;
• sugar - one tablespoon;
• vinegar 6% - two tablespoons;
• salt - as needed.

How to do

1. Chop the peeled apple into large strips.
2. Grate vegetables for Korean carrots.
3. Combine the ingredients together, add vodka, vinegar, sugar.
4. Mix, leave for an hour to infuse.

If there is no such grater at home, you can simply cut the vegetables into thin strips of the same length and thickness. If there is no 6% vinegar on hand, it is allowed to use 9% diluted with water in a 1: 1 ratio.

Korean style with carrots

Peculiarities . spicy salad in Korean, cooked at home, even a complete layman cannot be confused with a store-bought one, it is so tasty and fragrant. A mixture of ground pepper, coriander, garlic and fried onions.

What you need:

• radish - 1 kg;
• fresh carrots - 200 g;
• bulb - two heads;
• garlic - four cloves;
• sesame - one tablespoon;
• sugar - one and a half tablespoons;
• a mixture of ground black and red pepper - one teaspoon;
• salt - one and a half tablespoons;
• ground coriander - half a teaspoon;
• vegetable oil- 50 ml;
• citric acid - a pinch.

How to do

1. Chop the washed root crops, salt, mix. Let stand for half an hour, pressing a saucer on top.
2. Chop the onion into rings, fry in oil, cool.
3. Mix the fried onion with chopped garlic and the rest of the ingredients.
4. Combine the sves with the vegetable mass, pepper and add salt to taste.
5. Fill with oil drained from the pan.

Uzbek style with meat

Peculiarities . Of the variety of recipes for making radish salad with meat, the most popular is considered to be "Tashkent". You can cook it from boiled beef, chicken or fried pork, white daikon. It is recommended to serve an appetizer on lettuce leaves.

What you need:

• boiled beef or chicken meat - 350 g;
• white daikon - one root crop;
• boiled eggs - three pieces;
• bulb - one;
• sour cream - two tablespoons;
• vegetable oil for frying;
• salt;
• ground pepper;
• lettuce leaves For decoration.

How to do:

1. Fry chopped chicken or beef in a pan in oil.
2. Grate boiled eggs.
3. Cut the onion into rings, fry in hot oil.
4. Peel the daikon, grate, pour water for 30 minutes, then squeeze.
5. Mix the ingredients, pepper, salt, add other spices as desired.
6. Fill with sour cream.

If you want to cook more tender dish in Uzbek, you need to replace beef with lamb, and daikon - juicy green or pickled radish. Onions before frying should be rolled in powdered sugar to give the rings a sweetish-spicy taste.

With potatoes and cheese

Peculiarities . nutritious salad with potatoes will appeal to fans puff snacks, will look bright and interesting even on the festive table. True, it will take about 40 minutes to cook it, but it's worth it.

What you need:

• pink or Margelan radish - two pieces;
• potatoes - two tubers;
• hard cheese - 50 g;
• carrots - one root crop;
• egg - two pieces;
• bulb - one head;
• mayonnaise - three tablespoons;
• canned peas - three to four tablespoons (for decoration).

How to do

1. Boil eggs and potatoes in their skins, cool.
2. Put the first layer in a transparent salad bowl - diced potato tubers. Salt, decorate with a net of mayonnaise.
3. Pour the second layer of rubbed through Korean grater radish, salt.
4. Put half of the grated cheese on it.
5. Close the cheese mass with chopped onions, then with chopped eggs.
6. Lubricate with mayonnaise, salt.
7. Arrange finely grated carrots, salt, grease with mayonnaise.
8. Top with remaining cheese, then garnish with peas.

For beauty, you can lay out the salad in layers on a flat plate, shaping it with a special culinary ring or a plastic bottle cut off on both sides.

5 more quick ways

There are situations when you want a radish salad, but there is practically nothing left in the kitchen, and you are too lazy to cook. Savvy housewives found a way out by starting to make mouth-watering dishes with just two or three ingredients. It is enough to grate or chop one radish into strips, add the “secret” component, and get one of the five express options for a healthy snack.

1. With pomegranate. Pour squeezed vegetable straws pomegranate juice, garnish with pomegranate seeds. Salt, mix.
2. With honey . Sprinkle the grated mass with a teaspoon powdered sugar, leave for 15 minutes. Pour a teaspoon of liquid honey, mix in a salad bowl.
3. With beets. Grate large beets on coarse grater, combine vegetables, pour a third glass lemon juice. Season with honey to taste.
4. With pistachios. Pour boiling water over the chopped mass, then salt. Pour a third of a glass of ground pistachios (you can replace walnuts) Mix.
5. With sour cream . Salt the chopped vegetable, add a third of a glass of sour cream. Cover with another plate, shake to mix.

When preparing a radish salad, you should not adhere to strict recommendations on the number and composition of ingredients. You can experiment with flavors, replace mayonnaise with cream or sour cream, rock salt with sea salt, cucumbers with zucchini or boiled potatoes. The main thing is to mix compatible products that everyone in the family likes.

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Salads are a separate section in cooking, you can talk about them for hours, analyzing different types. It is today that we will tell you about. A variety of meats are added to the recipes here, such as duck and chicken. Believe me, you will more than enjoy it.

Which, in addition to the duck, carries potatoes, cucumbers and home gas station. Namely, homemade mayonnaise on egg yolks. It will be nutritious dish which is prepared in less than an hour.

What you need:

• 350 grams of duck breast;
• 1 radish;
• 230 ml homemade mayonnaise;
• 2 fresh cucumbers;
• 3 lettuce leaves

Salad with radish and meat:

1. Get rid of the skin, fat and films from the duck breast, wash and wipe with dry napkins. Then place in a saucepan and fill with water. Remove to stove and cook for about 40 minutes until fully prepared. You can add spices to the water to taste, and after cooking the fillet, you need to cool it right in the broth.
2. When the meat has cooled, it can be removed and cut into thin strips.
3. Wash, peel and grate the radish, put it in the refrigerator for two hours, adding a little salt.
4. To make homemade mayonnaise, you need to combine two raw yolks with a pinch of salt, one teaspoon of mustard, lemon juice/vinegar and sugar.
5. Bring the resulting mass to uniform consistency using an immersion blender. Next, start pouring in the oil in a thin ribbon, without ceasing to beat and observe the texture of the sauce.
6. When the mayonnaise is thick enough to your liking, stop the butter and beat the sauce until smooth. The sauce is ready.
7. Cut off the tips of cucumbers, peel, grate the flesh on a grater for Korean vegetables.
8. Rinse the lettuce leaves with water, dry and put on the bottom of the salad bowl.
9. Combine duck, cucumbers, squeezed radish with mayonnaise. Add spices to taste if necessary.
10. Put the resulting mixture on lettuce leaves and, if desired, you can sprinkle the dish with herbs.

Radish and meat salad

It will be fresher than the previous one in terms of its products and more original in terms of the way it is served. Here we have listed juicy chicken, crispy cucumbers and egg-based dressing.

What you need:

• 1 chicken fillet;
• 1 radish;
• 75 ml of olive oil;
• 1 fresh carrot;
• 1 bunch of parsley;
• 3 chicken eggs;
• 4 cucumbers;
• 5 ml mustard.

Salad with radish and meat recipe:

1. Wash the chicken, cut off the fat and films, dry the meat with dry napkins.
2. Salt the fillet, pepper.
3. Heat a little oil in a frying pan and fry the chicken until golden brown on all sides.
4. Next, close the lid and fry the meat for ten minutes on each side.
5. When the meat is ready, put it on a cutting board and let it cool.
6. Tear the cooled fillet with fibers.
7. Rinse cucumbers, cut in half, remove the pulp with a spoon, leaving the peel in the form of boats.
8. Squeeze the Korean carrots with your hands and chop the strips into smaller ones.
9. Pour the eggs with water, place on gas and cook for twenty minutes in boiling water until the yolk is firm.
10. Pour the finished eggs with cool water, when they cool down, peel and grate. One yolk must be left for dressing.
11. Wash the radish, cut off the peel, grate, salt and put in the refrigerator for at least two hours.
12. Mash the yolk remaining for dressing with a fork into powder or grate. Mix the resulting mass with oil and mustard until a homogeneous consistency.
13. Rinse the parsley, pinch off the leaves to decorate the dish.
14. Mix meat with radish, dressing, carrots, eggs.
15. Mix the ingredients, put in cucumber boats, garnish with herbs and serve the salad to the table.

Tip: you can add to the dressing as classic mustard, and granular.

Salad of radish and beef

We used 100% dietary part for the salad with radish and beef - tenderloin. We also added fresh herbs and original dressing to beef.

What you need for a beef and radish salad:

• 1 radish;
• 300 grams of beef;
• 4 lettuce leaves;
• 35 ml of olive oil;
• 50 ml. natural yogurt;
• 2 pinches of salt;
• 1 bunch of greens;
• 1 pinch of black pepper.

Radish salad with beef:

1. Peel the radish, grate it, salt it and put it in the refrigerator for two hours.
2. Wash the meat, pat dry with paper towels and season with salt and black pepper.
3. Heat a frying pan with olive oil, put the meat and fry on all sides until cooked through.
4. Place the finished meat on a cutting board, cool and cut into thin strips.
5. Wash the lettuce leaves, pat dry and put on the bottom of the salad bowl.
6. Mix vegetable oil with yogurt, add spices.
7. Wash greens, cut.
8. Squeeze the radish and mix with the meat. Fill with the resulting sauce. Put on lettuce leaves, garnish with herbs.
9. It is recommended to cool the dish in the refrigerator before serving.

Tashkent radish salad with meat

Chicken meat, of course, is very similar to chicken. But it is more tender, because it is younger. In the salad, in addition to it, there will be an olive oil-based sauce, tomatoes, mangoes, radishes and many different herbs.

What you need:

• 1 chicken breast;
• 1 radish;
• 12 pieces of cherry;
• 1 mango;
• 120 grams of salad mix;
• 75 ml of olive oil;
• 1/2 lime.

Salad with meat and radish recipe:

1. Wash the chicken fillet, cut off the films and fat, dry with napkins and boil in salted water.
2. After cooking, leave the meat to cool in the broth, then cut into slices or disassemble with your hands into fibers.
3. Cut mango pulp into small pieces.
4. Peel and cut the radish into strips, salt, put in the refrigerator for two hours.
5. Wash tomatoes, cut in half.
6. Rinse salad mixture running water, dry, put on the bottom of the plate.
7. Connect olive oil with lime juice.
8. Put tomatoes, meat and radish on lettuce leaves. Pour the resulting dressing. Add spices if necessary, serve.

Radish salad with meat recipe

Very simple but at the same time hearty meal. We will fry the pork in a pan and make it a little spicy. We will add fresh and crispy vegetables, and we will season the salad according to the classics.

What you need:

• 180 grams of pork;
• 1 radish;
• 1 onion;
• 30 ml soy sauce;
• 30 ml of olive oil;
• 1 cucumber;
• 1 carrot;
• 1 bunch of greens to taste.

Sequencing:

1. Wash the pork, cut off the films and cut the meat into thin strips.
2. Salt and pepper the fillet, add half the soy sauce and leave to marinate for one hour.
3. Heat a frying pan with half the oil and fry the pork until cooked through.
4. Combine the rest of the soy sauce and the rest of the oil, add salt and pepper if necessary, mix.
5. Peel the onion, cut off the root part and wash the head.
6. Next, cut it into half rings and pour boiling water over it.
7. After ten minutes, drain the water and combine the onion with the meat.
8. Wash the radish, grate, salt and put in the refrigerator for two hours.
9. Wash the cucumber, cut off the ends, and, if necessary, peel (if it is bitter). Grate for Korean vegetables.
10. Wash the carrots, cut the peel with a vegetable peeler and grate the root crop.
11. Combine carrots, squeezed radish and cucumbers with meat and onions.
12. Water the salad ready dressing and mix.
13. Rinse the greens under water, cut and decorate the dish.

All radish salads with beef, without exception, turned out to be satisfying. Each of them is undoubtedly worthy of your attention. Try to cook with beef today, another one tomorrow, and in a week you can cook all five to choose the most delicious recipe.

We bring to your attention a simple recipe. light salad from green radish in Uzbek style. The most delicate taste of beef in combination with vegetables will certainly appeal to guests. Preparing such a salad will not be a big effort for you. I'm sure you'll love this one too.

- green radish - 1 pc.,
- onion- 1 PC.,
- boiled beef fillet - 250 gr.,
- mayonnaise - 120 gr.,
- salt.,
- ground black pepper.

Necessary information:

The preparation of the dish takes approximately 1 hour 30 minutes.

How to cook with a photo step by step

1. First of all, you need to wash the green radish, peel it, cut it into thin strips. Then soak the chopped radish in cold water for 15 minutes to remove the bitterness.
Tip: You can also grate the radish on a coarse grater or for slicing Korean carrot.
Tip: To give vegetable easy And delicate taste, it should be filled cow's milk and leave for 15 minutes.
Tip: If you put a radish in slightly salted water, the vegetable will acquire a peppery taste.




2. After that, you need to drain the water from the radish, upper layer posting boiled beef cut into thin slices.
Tip: When buying meat, you should pay attention to appearance fillet: it should be a dense structure with a rich red color, with a white layer of fat. A pleasant smell emanates from the meat.
Tip: For the salad, cook the beef meat in boiling salted water for 1 hour. Cut after the beef has cooled.
Tip: To make the meat soft, grease the fillet with vegetable oil and sprinkle with table vinegar before cooking.




3. At the next stage, we will clean the onion, cut it into half rings. Warm up in a skillet sunflower oil, lay out the onion and fry until a light golden color.
Tip: Don't forget to stir occasionally so the onion doesn't burn.






4. Then add fried onion to the rest of the ingredients in a salad bowl.
Tip: Do not drain the remaining oil after frying, but add it to the snack. This will add juiciness to the dish.




5. After that, pour to taste table salt, ground black pepper and mayonnaise. Mix all the ingredients well with a spoon.
Tip: You can add your favorite spices to taste.
6. The dish is ready, it remains to transfer it to portion plate. Before serving, you need to decorate the top with sprigs of fresh herbs. It turns out very tasty and this.

Advice: You can also decorate fresh tomatoes, halves of a boiled egg, pickled capers, olives, olives.

Bon appetit everyone!

Calories: Not specified
Cooking time: Not indicated

I often come across radish salads on the Internet. And they all have an Uzbek accent. The name is different, but the essence is the same. I decided to look for the original source. Analyze what should be the taste of Uzbek salad. After a little searching for information, I realized that it does not exist in Uzbek cuisine salads. Most often, vegetables are eaten simply chopped or even broken. Radish is often soaked in ice-cold salt water, and then used as food, pouring sour milk sauce (like our kefir). Where did Uzbek salads come from? Salad "Tajikistan" or "Uzbek"?
It turns out that in the 50s, the Soviet government decided to open restaurants throughout the USSR national cuisine. The pilot project was launched in Moscow. Among others national restaurants was opened and Uzbek restaurant. When cooks from Uzbekistan gathered in the kitchen and local chefs, they began to come up with a menu. To the table, as appetizers, it is customary to serve salads. But, there are no salads as such in Uzbekistan. Radish was very popular among vegetables. So they took it as the main product in the salad. What should be used for salad dressing? At home, chefs season radishes fermented milk product, but on Soviet GOSTs fermented milk dressing was banned for use in dishes. And it was replaced with mayonnaise sauce. A meat note was added to the salad so that the salads were tastier and more satisfying. When Uzbek cooks tried this salad, they didn't like it. The salad lacked flavor. After some thought, she was found. The salad was supplemented with a special frying onion, and the salad sparkled with new colors. And so the recipe took root: radish, meat, herbs, deep-fried onions and mayonnaise. Subsequently, it changed a little, but the main composition of the salad is observed to this day. This is the salad we will cook with you.

Products:

- green radish - 2 pcs.,
- parsley, dill or cilantro - 1 bunch,
- small onion - 2 pcs.,
- mayonnaise - to taste,
- chicken egg - 3 pcs.,
- boiled chicken breast - 500 gr.,
- salt - to taste,
- ground coriander- taste,
- ground zira or cumin - to taste,
- red hot peppers- taste,
- ground paprika - to taste,
- green onions - 1 bunch.,
- wheat flour - 4 tbsp. spoons without a slide,
- vegetable oil 100 ml.

Recipe with photo step by step:

1. Immerse the washed chicken breast. Put to boil. After the broth boils, salt the water. In the broth, so that the meat is more aromatic, you can add roots, Bay leaf. Boil the meat until done. Cool down.

2. green radish peel off the skin. Grate for Korean carrots. This type slicing (straws) is very popular in oriental cuisine so we keep the tradition. Fill the radish cold water so that it is completely submerged in water. Lightly salt the water itself.
After 15 minutes, remove the radish from the water. Discuss. Transfer to a salad bowl.

3. Finely chop the parsley, dill or cilantro and add to the salad bowl.

4. Cool the boiled chicken breast. Cut into thin strips. Add chopped meat to salad bowl. As meat, you can take boiled poultry, veal or lamb.

5. green onion chop finely and add to salad bowl.

6. Boiled chicken eggs peel off the shell. Cut into small cubes and add to salad bowl. Leave a couple of slices of eggs for salad decoration. Chop the rest.

7. Peel the onion from the husk. Cut into half rings.

8. Sprinkle chopped onion with flour. Mix the onion with flour, rolling the onion in the flour so that the flour completely covers the onion pieces. Pour vegetable oil into the pan. IN in large numbers fry the onion in oil. So that the excess flour in the oil does not burn, it is convenient, before frying, to place the onion in a sieve and shake so that the excess flour crumbles. When the onion is browned, remove it from the oil. Share on paper towel. After a minute, change the towel to a new one so that the separated oil does not make the onion soft and wet.

9. Place the previously chopped ingredients in a salad bowl. Sprinkle with salt, spices and stir. Dress the salad with mayonnaise and mix again.

10. Now add the fried onions to the salad. Stir again.

11. Put the salad in a salad bowl. Garnish with a wedge boiled egg, sprig of parsley. Salad ready. The salad is served to the table immediately after preparation. You can chill the salad in the refrigerator, but before serving, the salad should be mixed. The radish can release juice. For this reason, the salad may need to be salted a little before serving.




Here is our salad with Uzbek flavor and ready. As I wrote earlier, such a salad can be made with boiled chicken, turkey, young beef or lamb. There are salads in which the meat is not boiled, but fried. This is acceptable with poultry, but veal and lamb are cooked quite well. long time, which makes it inconvenient to use fried veal or beef meat in a salad. I do not recommend using pork in a salad, due to the fact that pork is eaten according to Karan, and besides, pork is very fatty. Chilled with such meat, it can be unpleasant to eat. I like it the most this salad with poultry meat.

Published: 05/31/2018
Posted by: drug
Calories: Not specified
Cooking time: 15 min

Salad from green radish in Uzbek, recipe light snack from raw radish With boiled meat and greens, which is known to many under the name Tashkent salad.
Margelan or Chinese radish is dense, very juicy with a harsh taste. This low calorie vegetable, so it is recommended to include it in diet menu. The green skin of the Chinese radish is peeled off, the flesh under it is white or greenish. To taste, this root crop is very similar to the usual and familiar radish or daikon, but, which is nice, the smell is not as sharp as, for example, black radish.
In order to get rid of the sharp aroma and bitterness, you need to grate the peeled vegetable, sleep coarse salt, mix and leave for a while so that the juice stands out. Then the radish is squeezed and used to make salads. Be sure to try this one too.
It will take 15 minutes to cook, the ingredients indicated in the recipe will make 4 servings.

Ingredients:

- radish - 300 gr.;
- boiled meat - 400 gr.;
- onion - 150 gr.;
- parsley or cilantro - 50 gr.;
- ground black pepper - 1/2 tsp;
- mayonnaise - 120 gr.;
- salt, vegetable oil for frying.

Step by step recipe with photo:

We clean the green peel from the root crops, then rub it on a large vegetable grater. You can also take a Korean carrot grater and cut the root into thin noodles.




Cut the boiled meat into thick long sticks, add to the salad bowl. Boiled veal or beef is suitable for cooking, you can also prepare a salad with chicken or turkey.




Finely chopped onion, fry until translucent, add to the rest of the ingredients.




We season the dish with fresh herbs - parsley or cilantro, choose according to your taste, a green onion or dill is also suitable.

Next, sprinkle everything together with salt and ground black pepper, mix.




Season the salad with mayonnaise and you can serve the dish on the table. For less calorie option can be mixed into equal proportions sour cream and mayonnaise.




On festive table this salad may not work, but for daily menu this is just a godsend - fresh, satisfying and very tasty! I think you will like this