Delicious radish salad recipes. Spicy chicken salad

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 positive qualities this product it is worth mastering the preparation of radish salad, because it is not harder work 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.
• Cold water, which needs to be poured for half an hour or an hour, will help make the taste of the root softer.
• 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 - in Japanese cuisine, where this root crop is mainly grown.
• thermally process white variety not necessary - you can use fresh, marinate. 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 proportion of mustard oil here is lower than in black fruits, but higher than in white ones. Dishes with a green variety are very popular and simple, because Preliminary processing the product is not needed. How to cook such an appetizer, even the most will understand inexperienced hostess. They are made mainly with the addition of meat, which the root crop helps to digest perfectly.

culinary ideas from professionals:

• Ideal diet meals obtained by adding cabbage, cucumber, radish, carrots to the green variety, quail eggs.
• 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. In terms of taste, 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. Absence a large number mustard oil makes the Margelan variety not so dangerous for people with problems digestive tract And of cardio-vascular system.

Features of dishes with this product:

• The Margelan variety is good to use for simple vegetable compositions, not burdened with a large number of components and complex dressings. Similar to black, it "sounds" well under spiced oil or under vinegar marinade.
• Most of 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, carrot and green apple.

From the lobby

This Chinese variety 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 beautiful photos, but also on the features of the variety that is indicated for it - this useful product very wayward and not every organism is perceived positively.

with carrots

Versatile and easy to adapt to the hostess or her guests, an appetizer consisting of 3 key products and a simple dressing. Professionals advise 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:

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

Daikon with carrots and apple

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

Ingredients:

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

Cooking method:

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

With meat

Delicious, fast and satisfying? These words perfectly reflect the essence of the combination of a burning root crop and boiled beef, supplemented with fried onion rings and a basic set of seasonings. Salad Tashkent with meat can be not only an appetizer, but also a full dinner, thanks to its nutritional value. It also involves several ways of filing, as you can see from restaurant photo: 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:

1. 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, add spices at the last stage.
2. hard-boiled eggs: pour over cold water, count 6 minutes from the moment of boiling. Cool, rub.
3. Heat a frying pan with oil, fry the beef cut into short strips until golden color.
4. Chop the onion into rings, roll in powdered sugar. Send to the pan, after removing the beef from there.
5. Peel the root crops, cut into strips, pour cold water for half an hour. Squeeze.
6. Combine all ingredients, season with sour cream, mix.

With sour cream

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

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

Klyazma

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

Ingredients:

• large black radish;
• chicken breast;
• chicken eggs 2 cat. - 3 pcs.;
• mayonnaise - half a glass;
• carrots - 2 pcs.;
• vegetable oil;
• onions - 2 pcs.;
• salt;
• ground black pepper.

Cooking method:

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

With daikon and cucumber

Already 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:

1. If you bought already cleaned boiled frozen shrimp, fill them with boiling water and after 60-90 seconds, drop them on the grate. If they are raw, pour into boiling water, salt, wait re-boiling and fish out with a slotted spoon. Clear.
2. Wash the daikon, coarsely grate or cut into thin strips.
3. Deprive the tangerines of the peel, remove the film from each slice. Pass 5-6 slices through a meat grinder, mix with mayonnaise to get salad dressing.
4. Cut the cucumber and apple in the same way - into strips. Spray with vinegar.
5. Combine all the ingredients, season the salad with the created sauce, add chopped greens. Serve on a slide flat dish.

with mayonnaise

This classic recipe almost mono-snack was especially popular in Soviet time and met at holiday tables our grandparents. At minimum quantity efforts and absolute availability of all products 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:

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

in Korean

Asian cuisine can surprise with interesting flavor combinations and marinades, but the classics remain the most popular. Any vegetables under vinegar-oil dressing with spices become crispy and juicy. 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, it creates delicious taste, pushing to eat another portion.

Ingredients:

• large white root vegetable or daikon;
• red onion;
• garlic cloves - 3 pcs.;
• vegetable oil - 1 tsp;
• vinegar - 1/2 tsp;
• chili pepper pod;
• ground paprika, zira, cilantro - a pinch each;
• sesame - 1 tbsp. l.

Cooking method:

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

With daikon and chicken

Such simple snack- real cooking masterpiece which cannot be ignored. Light, fast, but very hearty meal with chicken, persimmon and lime under sweet and spicy dressing looks like restaurant dish and worthy of submission to royal table. Try to master this recipe - and it will most likely become your signature for all holidays.

Ingredients:

• medium sized avocado;
• daikon - 1/5 pc.;
• chicken breast;
• persimmon;
• lime;
• corn lettuce leaves - 2 tbsp. l.;
• fresh ginger root - 25 g;
• soy sauce - 2 tbsp. l.;
• ginger jam - 1 tsp;
• rice vinegar - 1 tbsp;
• a pinch of sesame seeds, salt, black pepper.

Cooking method:

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

with egg

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

Ingredients:

• daikon small;
• higher eggs cat. - 2 pcs.;
• hard cheese - 50 g;
• ground pepper, salt;
• olive oil - 2 tbsp. l.;
• rosemary - 1/4 tsp;
• frozen corn (grains) - 50 g.

Cooking method:

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

Video

In recent decades, radish has been undeservedly forgotten. Many people consider this root vegetable tasteless and unsuitable for cooking. Absolutely wrong opinion! Radish is a storehouse of carbohydrates. The fat content in it is minimal, but there is a lot of liquid in which useful trace elements and minerals. In Rus', the radish was respected: it was stewed, boiled, used as raw materials, as part of salads. Varieties of this root crop, thanks to modern breeding, have been bred abound. But three types of radish are considered basic - white, green and black. The last one is the most useful. Its taste is quite spicy. In a Russian proverb, horseradish is compared precisely with black radish. Green is famous for gentle sweet taste. There are many in her pulp essential oils. A white radish stimulates the secretion of gastric juice and improves appetite. That is why it is appropriate to use it in salads. This article will be devoted to this issue. What white radish salad to cook? Below you will find a selection of recipes.

White radish: benefits and harms

This root crop is an excellent immunostimulant. The more bitterness is felt in the white radish, the more phytoncides in it. This means that the more popular the root crop during the influenza epidemic. In winter, it makes sense to replace the white radish with black. It is considered more useful, but you need to cook it wisely: the vegetable is cut into bars, poured with water and left for half an hour. In general, there are many varieties of white radish. There is a Chinese variety called Margellan. But in cooking, the Japanese oblong Daikon radish is more in demand. She is not sharp at all, but her delicate taste Pairs well with many products. White radish salad with honey will help you get rid of a lingering cough. But this root crop also has contraindications. First of all, these are diseases of the stomach associated with increased secretion. People with a weak heart or kidney problems should also slightly limit the amount of radish in their diet.

"Lemon"

How to cook radish salad? To do this, you do not need to have a diploma from the end of a culinary school. It is enough to have the ingredients and a knife or grater. Radish salads are very easy to prepare. Even a child will cope. Let's start our selection with the most simple recipe. A medium-sized root crop must be thoroughly washed and peeled. If the radish is very bitter, pour water for half an hour. If not, immediately grind it on a medium grater. Squeeze the juice from half a lemon into this mass, salt to our taste. Season with a few tablespoons of sunflower unrefined oil. We put in the refrigerator for an hour so that the radish is thoroughly softened under the action of lemon juice. Before serving, spread the washed lettuce leaves on a flat dish. We spread the settled radish on it with a neat slide. Sprinkle finely chopped dill on top. White radish salad is ready to eat.

"Mr Green"

We rub the peeled medium-sized root crop with large chips. Add chopped thin slices a large greenhouse cucumber and a few chopped green onion feathers. Salt, stir. The recipe recommends seasoning this white radish salad with unrefined sunflower oil. AND finishing touch- parsley or dill. Vitamins are always needed.

"Southerner"

In most cases, in order to make a white radish salad, the recipe recommends adding a sweet ingredient (honey, raisins, apple, young carrots). Thus, an interesting taste contrast is achieved. This recipe suggests using walnuts. Peeled kernels (50 grams) are slightly calcined in a dry frying pan and mashed into coarse crumbs. It is important that pieces of nuts are felt in the salad. We rub the peeled radish with large chips, and the carrot with small ones. Add nuts to the vegetable mass and squeeze three cloves of garlic through a press. From half a lemon, three zest into a salad, squeeze the juice into it. Salt. After an hour, decorate with parsley.

"Princess on the Pea"

How to cook a radish salad with such a pretentious name? For this we take equal amount two varieties of root crops - black and white, as well as strained canned green peas. We clean two radishes, wash them, rub coarsely. We cut a bunch of green onions. Finely chop parsley and dill. We mix all the ingredients in a salad bowl, salt and season with sunflower oil.

"Idyll"

The two main ingredients must be taken in equal amounts. Radish, before grating, should be put in cold water for a quarter of an hour. Then she won't get upset. We clean the apples from the peel and fruit boxes and also rub. This radish salad with apple is not seasoned with salt, but ... granulated sugar. And drizzle with sunflower oil.

"King"

This white radish salad is the most economical. The second main component is the usual onion. And sunflower (or any other vegetable oil) and vinegar can be found in any home. Coarsely rub the peeled radish and pour over with boiling water. We chop the onion into quarter-rings. Squeeze out excess water from the radish. Mix with onions. Adding a spoon table vinegar. Salt and season vegetable oil. When serving, sprinkle the dish with fresh herbs (a mixture of dill, parsley, basil).

"White"

Above, we have given several recipes for dishes seasoned with vegetable oil. Now let's look at how to make a radish salad with mayonnaise. Here is the easiest recipe. A large white radish root and half the amount of hard cheese (Dutch or Gouda) three in large chips. We add a little bit and knead with mayonnaise. People who count calories in food can replace this dressing with sour cream - it will also be delicious. Sprinkle the dish with finely chopped dill on top.

"Satisfying"

The next radish salad with mayonnaise can more than replace a light lunch. Boil chicken breast in salted water until tender. We pull it out of the broth, disassemble the meat into fibers (small pieces). Finely chop a large onion, fry in vegetable oil until golden brown. Add peeled and chopped small pieces Champignon. We rub the white radish randomly. We mix everything well, salt, season with mayonnaise. For spice, you can add a little mustard to it. Decorate the dish with dill on top.

"Poseidon"

Radish with carrots, which are the main components in this salad, will enrich your body with carotene, strengthen immunity and cure colds. Grate the root crops with large or medium chips. And radishes and carrots should be an equal amount. Squeeze three cloves of garlic through the press to them. Salt and stir. If you wish, you can fill this vitamin snack sour cream or mayonnaise.

"Hungarian salad"

Radish for snacks can be used not only in fresh. This recipe suggests chopping two peeled root crops (about half a kilogram) into strips and putting them in a heated frying pan. sunflower oil. Sprinkle (be careful, there will be hiss and splashes!) Soy sauce and cover with a lid. We will simmer until the root crop softens. Then add paprika, hot red pepper, sesame seeds. Let the mixture cool down. Add diced onion. Squeeze three cloves of garlic through a press. Mix the salad.

Light radish salad with apple

Peel a small root crop and chop into fine grater. We will do the same with two young sweet carrots. From two large red apples, cut the peel, peel the fruit boxes with seeds. We also rub them finely. Squeeze two cloves of garlic into the resulting puree. Wash the lemon and rub its yellow peel into the salad. Salt to taste. Season with squeezed lemon juice. The dish is very dietary and healthy.

"Lady"

But did you know that something like a sweet vinaigrette can be prepared from this root crop? Beet and radish salad is easy to make, just a couple of minutes before breakfast. But the charge of vivacity is provided to you for the whole day. Radishes need to be taken three times large quantity than beets. We rub raw root vegetables with large chips. Pour apple juice with pulp. It's better if it's a flush. Sweeten to taste with honey or sugar.

"Hive"

And this salad is quite pass for dessert. Radish (white or black) clean and rub. Melt in a saucepan until liquid state two hundred grams natural honey. Let's put a radish in there. Cook over medium heat until the root crop darkens. Let cool completely. One hundred grams of walnut kernels are calcined in a dry frying pan and crushed with a rolling pin. Mix them with caramel radish.

All varieties of root vegetables go well with a favorite Russian vegetable. Moreover, cabbage can be both fresh and sauerkraut. White or blue, it doesn't matter. We give two recipes. In the first, called "Kislinka", it is best to use green radish. Rub a medium-sized root crop coarsely. Add finely chopped onion. Season with salt and a pinch of sugar. Enter one hundred grams sauerkraut. Optionally, you can add a handful of steamed raisins. Mix thoroughly and season with fragrant sunflower oil. The second salad, "Legendary", the recipe suggests cooking from fresh cabbage. The proportions are the same: three to one. Finely chop one hundred grams of cabbage, salt. We will rub 300 g of green or white radish to it. Stir, cover the bowl and leave for half an hour. Then shake vigorously a couple of times. Dress this salad with sunflower oil. Before serving, sprinkle the dish with fresh herbs.

Mandarin, radish and shrimp salad

This dish Japanese cuisine. Therefore, this daikon radish salad is prepared. The name itself is translated from Japanese as "big root". Radish sometimes reaches 16 kg in weight. Yes, and we (in Lately gardeners began to grow it more and more often) it resembles a giant pale green icicle. Daikon is absolutely not bitter, and tastes like a tender radish. Shrimps (150 g) boiled and peeled. We disassemble four tangerines into slices. Squeeze juice from two more, mixing it with mayonnaise (4 large spoons). Cut the apple into slices. Finely chop one hundred grams of daikon. We cover the dish salad leaves. We spread the slices of tangerines, apples, shrimp, daikon. Drizzle cooked before serving mayonnaise sauce. Decorate vintage with half rings of citrus fruits.

Sunomono

This daikon radish salad is prepared with the addition of Japanese vodka sake. You need to eat it at a time, because, having insisted, the radish will give bad smell. Medium-sized daikon and my cucumber, cut into thin circles, salt. Let it soak for about a quarter of an hour. Then rinse with ice water and recline on a sieve. Prepare the sauce in a separate bowl. Mix five spoons rice vinegar, a glass of sake, a handful of granulated sugar. Stir until the crystals dissolve. Transfer the salad, strained from excess moisture, to a dish, season with sauce. Leave for twenty minutes for the vegetables to absorb the dressing.

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

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

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

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

Choice of radish for salad
Currently, on the shelves of shops and markets you can find three types of radish - black, green and white. The first is actively used in traditional medicine, the other two are in cooking. white radish(or daikon) has more mild taste and not so strong smell. Black radish is very pungent, and is not suitable for every salad, but the most useful of all available species.

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

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

The green radish contains great amount trace elements that have a beneficial effect on the digestive processes, the state of blood vessels and muscle tissue. Our ancestors knew about this, and consumed the root crop practically all year round, he has not lost popularity even now. Green radish salad can be prepared without spending a lot of time, effort and money, supplementing the main component with vegetables, fruits, legumes or meat. And vegetable oils, sour cream, mayonnaise, vinegar or soy sauce are used as dressings.

Green radish salad with carrots can be prepared in winter period, because the components are perfectly stored.

For cooking, you need the following products:

• 2-3 green radishes;
• 3 carrots;
• green onion;
• salt;
• salad oil.

Operating procedure:

1. Peel the radish and carrots, grate.
2. Rinse the green onion feathers and chop with a knife.
3. Combine the ingredients, salt, season with oil and serve.

If desired, you can replace the green onions with onions, and shade the taste of the salad with chopped dill or parsley.

On a note. You should not eat radish dishes for young children, pregnant and lactating women, people with stomach and intestinal ulcers, as well as kidney and liver damage.

Radish salad with cucumbers and Chinese cabbage

The advantage of lettuce is that great content vitamins, it will turn out to be low-calorie. And to reduce the amount of fat, it is better to replace sunflower oil with olive oil.

For cooking you will need:

• head of cabbage Chinese cabbage;
• green radish;
• 3-4 cucumbers;
• dill;
• cilantro;
• green onions or wild garlic;
• lemon;
• salt;
• olive oil.

Cooking process:

1. Divide the head of Chinese cabbage into leaves, wash and cut into thin strips.
2. Chop the cucumbers into semicircular slices, grate the radish, finely chop the washed greens.
3. Squeeze the juice from half a lemon, mix with the same amount olive oil. Combine the ingredients, salt and knead the salad.

Beijing cabbage can be replaced with white or red, as well as lettuce Well, it all depends on personal preference.

Radish with apple and prunes

If you combine a radish with an apple and dried fruits, you get an original and delicious salad with minimal financial outlay.

For work you will need:

• 2 green radishes;
• 2-3 sour apples;
• a handful of prunes;
• a few cloves of garlic;
• salt;
• sour cream or mayonnaise.

Subsequence:

1. Soak prunes in cold water, then drain the liquid, and dry the dried fruits.
2. Remove the peel from the radish, remove the core and stalks from the apples, chop the fruits on a grater.
3. Peel the garlic and crush with a press.
4. Combine the ingredients, salt, season with sour cream or mayonnaise and serve.

On a note. The salad will turn out to be more satisfying if chopped walnuts are present in its composition.

Salad with egg and corn

Salad with egg, radish and corn turns out to be tasty and satisfying, and you can cook it not only for everyday meals, but also serve it to the festive table.

In the process of work you will need:

• 300 g of white cabbage;
• 2 radishes;
• 3 eggs;
• a can of canned corn;
• green or onion;
• favorite greens;
• salt;
• mayonnaise sauce or sour cream.

Work process:

1. Cut boiled eggs into cubes.
2. Peel the radish and grate on a coarse grater.
3. Chop cabbage, onion, herbs.
4. Drain the juice from the corn kernels.
5. Combine all the ingredients, salt and season with sour cream or mayonnaise.

When cooking, you can replace corn with green peas or canned own juice beans.

Vitamin salad with cabbage

Fresh green lovers will be delighted with vitamin salad based on cabbage and radish.

For work you will need:

• 400 g cabbage (you can take white or red);
• green radish;
• celery stalks;
• parsley and dill;
• green onions;
• salt and salad oil.

Cooking process:

1. Cut the cabbage into thin strips and squeeze with your hands so that it starts up the juice.
2. Peel the radish from the peel, chop on a coarse grater.
3. Finely chop the celery, green onions, parsley and dill.
4. Combine the ingredients, salt, pour in the oil and knead.

In the warm season, when there are fresh berries, you can add vitamin salad currants, blueberries or cranberries.

Cooking Uzbek radish salad at home

Green radish has been popular since ancient times not only among the Slavs, but also among Asian peoples. For example, the Uzbeks added meat to a salad with this root crop: lamb, beef, veal or poultry, and seasoned with katyk or suzma (these are varieties fermented milk products). But Russian housewives add pork to this dish, and use sour cream and mayonnaise as a sauce.

For work you will need:

• 400 g of meat or poultry;
• onions (in the original version, it should be white, but it is permissible to take an ordinary onion);
• 3 green radishes;
• salt;
• a mixture of mayonnaise and sour cream in equal proportions.

So, we cook in Uzbek:

1. Boil the meat, cool and disassemble into fibers.
2. Peel the radish, grate on a coarse grater and put to the meat.
3. Chop the onions in half rings and simmer in the pan.
4. Add the onion to the salad hot (!) And mix. This is necessary to make the radish softer.
5. Salt the dish to taste, season with a mixture of sour cream and mayonnaise, serve.

Fans of spicy food can add ground red pepper or garlic.

Korean Vegetarian Salad with Vegetables

Dishes Asian cuisine are becoming increasingly popular among domestic housewives, and you can cook a salad with Korean radish.

For the dish we select products:

• 3-4 radishes;
• bell pepper;
• a few garlic cloves;
• green onion feathers;
• a pinch of red ground pepper;
• 10 g of table or rice vinegar;
• 20 g of sugar;
• 30 g sesame seeds;
• salt.

Sequencing:

1. Peel the radish, rub it on a coarse grater, cut the bell pepper into half rings and mix the ingredients.
2. Crush the garlic cloves in a press, chop the green onion, put to the radish and pepper.
3. Sprinkle the dish with salt, sugar, sesame seeds, add vinegar and mix thoroughly.

On a note. The salad will taste better if it brews a little, so it is best to season it 30-40 minutes before serving.

Hearty appetizer with chicken

Green radish salad is sure to please guests if you make it with chicken and fried mushrooms.

For work you will need:

• 500 g of chicken;
• radish;
• 400-500 g of fresh mushrooms;
• 2-3 large onions;
• ground pepper;
• a bunch of dill;
• salt;
• mayonnaise.

Cooking order:

1. Boil the chicken, cool, disassemble into fibers.
2. Cut mushrooms, onions, and fry in vegetable oil, adding salt and spices, and then drain in a colander to drain excess juice.
3. Peel the radish, cut into strips or grate, chop the dill.
4. Mix the prepared ingredients, salt, season with mayonnaise.

If there is no desire to roast mushrooms, you can use them in canned and add raw onions to the salad.

Appetizer recipe with meat and bell pepper

Can cook hearty salad With green radish, if you add it with meat and bell pepper. Dressing is mayonnaise, sour cream or soy sauce.

Composition of components:

• 400 g of meat;
• green radish;
• onion;
• garlic;
• a few bell peppers (you can take fruits of different colors);
• dill;
• a bunch of lettuce;
• salt;
• mayonnaise, sour cream or soy sauce.

Sequencing:

1. Boil the meat, cut into strips.
2. Grind the radish on a grater, cut the onion and bell pepper into half rings, crush the garlic in a press.
3. Chop the greens and tear the lettuce leaves with your hands.
4. Combine the components, salt, season.

Note. There is another recipe with meat, in this case it is fried with onions, garlic and bell peppers, and when this mixture has cooled, the rest of the ingredients and sauce are added to it.

Cooking with beef heart and green radish

This dish is reminiscent of traditional salad"Olivier" and will surely please the household and guests. If you wish, you can make it puff by arranging the components as you wish.

For the dish you will need:

• 400 g beef heart;
• 2 eggs;
• 2 potatoes;
• salted cucumbers;
• green radish;
• a jar of green peas;
• green onions;
• salt;
• mustard sauce and sour cream in equal proportions.

Operating procedure:

1. Boil beef heart, potatoes and eggs, chop into cubes.
2. Cut cucumbers and green onions, chop the radish on a grater.
3. Connect the prepared components, add green pea, salt and mixture mustard sauce and sour cream.

Important! beef heart needs pre-soaking, so 8-10 hours before boiling it is necessary to place it in a container with salted water.

Classic "General's" salad

Radish salad according to the "general's" recipe is puff dish, which has a sharp and slightly sweet taste.

For work you will need:

• 300 g smoked sausage;
• 2 potatoes;
• radish;
• carrot;
• small bulb;
• 2-3 sweet and sour apples;
• salt;
• mayonnaise.

Cooking order:

1. Boil potatoes and grate on a coarse grater, also chop radish, carrot, apple.
2. Cut the sausage into strips or cubes, chop the onion into half rings.
3. At the bottom of the salad bowl, first put the potatoes, then the sausage, radish, apple, onion and carrot. Lubricate each layer with mayonnaise sauce, salt and pepper.

Radish salad with nuts (2) 1. Chop radishes and carrots into strips or grate. Crush the nuts in a mortar, pass the garlic through a press. 2. Use a fine grater to remove the zest from the lemon, squeeze the juice from the pulp. 3. For dressing, mix oil with salt ...You will need: radish - 200 g, pine nuts or walnuts - 40 g, carrots - 1 pc., lemon - 1 pc., garlic - 1 clove, parsley - 2 sprigs, vegetable oil - 2-3 tbsp. spoons, ground black pepper, salt

Meat salad with green radish Chop the radish into strips, cut the onion into rings, deep-fry it, previously breaded in powdered sugar. The onion should be crispy. Meat cut into small cubes. Combine all components, season with mayonnaise and sour cream. Decorate chalk...You will need: green radish - 300 g, low-fat fried pork - 150 g, onion - 1 head, mayonnaise - 1 tbsp. spoon, sour cream - 1 tbsp. spoon, dill, basil, powdered sugar for breading, vegetable oil for deep frying

Radish salad with butter Grate the prepared radish, season with salt and lemon juice. Add hot, oil-sautéed onion. Lay green lettuce leaves on the bottom of the salad bowl, put the cooked salad on them. Decorate with chopped herbs.You will need: radish - 2 pcs., vegetable oil - 2 tbsp. spoons, lemon juice - 1 teaspoon, chopped onion - 2 tbsp. spoons, green salad - 4-6 leaves, chopped parsley - 1 tbsp. spoon, salt

Salad with radish (2) 1. Cut the lamb into strips. 2. Grate cheese and radish, add chopped garlic. 3. Cut the onion into rings and fry in oil. 4. Combine the prepared salad ingredients, mix and season with mayonnaise. 5. Decorate the salad with...You will need: boiled lamb pulp - 180 g, hard cheese - 80 g, radish - 150 g, garlic - 1 clove, onion - 1 head, butter- 1 tbsp. spoon, mayonnaise - 100 g, boiled egg - 1 pc., Bell pepper marinated - 20 g, salt

Radish salad with pomegranate seeds Peel the radish, rinse, cut into strips, add pomegranate seeds, herbs, salt, sugar, pomegranate juice. Mix well, put in a salad bowl with a slide, decorate with pomegranate seeds and sprigs of greens.You will need: Margilan radish - 2 pcs., pomegranate seeds - 4 tbsp. spoons, chopped parsley and dill - 1/2 tbsp. spoons, pomegranate juice - 2 teaspoons, salt, sugar to taste

Radish salad with cheese Peel the radish, cut into strips and soak in cold salted water for 10-15 minutes. Drain the water. Cut the cheese into strips, combine with radish, add chopped dill and season with sour cream.You will need: radish - 2 pcs., hard cheese - 250 g, sour cream - 100 g, dill - 4 sprigs, salt

Radish salad with nuts Clean the radishes and carrots and chop them into strips. Crush the nuts and garlic in a mortar. Grate the lemon zest on a fine grater, squeeze the juice from the lemon pulp and pour over the radish and carrots. Dress the salad with vegetable oil, salt to taste. Lightly crush the zest...You will need: radish - 200 g, carrots - 1 pc., walnuts - 40 g, lemons - 2 pcs., garlic - 1 clove, vegetable oil - 2-3 tbsp. spoons

Radish salad with carrots and cheese Cut the radish and carrot into strips, grate the cheese, finely chop the onion. Combine vegetables with cheese, salt, season with oil, add cumin and mix. Garnish the salad with chopped green onions.You will need: radish - 1 pc., carrots - 1-2 pcs., hard cheese - 100 gr., vegetable oil - 4 tbsp. spoons, ground cumin - 2 teaspoons, salt to taste

Green radish salad with arugula Thoroughly wash the radish, peel, grate, salt, mix, cover and leave for 10-15 minutes. Then add oil, mix, put on arugula sprigs. Decorate with olives.Required: 2-3 green radishes, mustard oil, salt, a bunch of arugula, olives

Green radish salad with honey Let's be healthy! Remove the core from the apples, cut into strips, sprinkle with lemon juice. Peel carrots and radish and grate or cut into strips (as you like). Mix vegetables in a salad bowl, season with lemon juice, oil, add salt and pepper, mix. Decompose...You will need: 1 medium green radish, 1 medium carrot, 1/2 -1 green apple(preferably Antonovskoe), 2 tbsp. odorous oil (I have unrefined sunflower oil), juice and zest of 1/3 lemon, salt, black pepper, 1.5 tbsp. honey, a few sprigs of cilantro ...