How to prepare a tasty and healthy salad with radish according to proven recipes

Fresh vegetables and fruits that appear on the table in the summer allow you to diversify the diet of adults and children and create a supply of vitamins in the body for the winter. Radish is one of the healthiest foods because it contains essential vitamins and microelements. Not everyone loves it, because the essential oils it contains give it a bitter taste and a specific smell. But you can cope with this and surprise your family with a tasty and healthy dish.

Green radish salad - step by step photo recipe

Green radish is an excellent product for preparing salads. We can talk endlessly about the benefits of this root vegetable. It’s no secret to all cooks that radish should be consumed raw; it would be ideal to add it to various dishes.

A salad of green radish and carrots will be an excellent treat for the whole family. A little spicy, but at the same time such a subtle and pleasant taste that everyone close to you will like. And one can only guess how much benefit there is in one fork! A simple salad recipe you should definitely take note of!

Salad "Doctor"

The name of this salad appeared for a reason. It is recommended to add it to your diet during colds or already during illness. It strengthens the immune system and speeds up the healing process. If viruses are “raging” around, regularly eating snacks will prevent illness.

Composition of ingredients

For the dish you need to take:

• sauerkraut and radish greens - 230-250 g each;
• fresh cranberries – 40-45 g;
• white onion – 1 head;
• lemon juice – 5 ml;
• vegetable oil – 2 tbsp. l.

Step-by-step cooking process

The cooking process includes several stages:

1. If the sauerkraut is too sour, you will need to rinse it with boiled chilled water and lightly squeeze out excess liquid.

2. Next, the prepared product needs to be cut into small pieces.
3. Green radish should be washed, dried, and thin skin removed. The remaining part of the root crop needs to be processed with a coarse grater. Afterwards, the resulting shavings can be immediately mixed with cabbage in a large bowl.
4. The onion will need to be peeled, finely chopped and added to the rest of the products.
5. All that remains is to add fresh whole cranberries (pre-peeled).
6. To prepare the sauce, mix vegetable oil and lemon juice. Then pour it into a bowl with the rest of the ingredients.

After thorough mixing, the dish can be served.

How to serve a dish

It is believed that a ready-made snack also helps to quickly cope with a hangover. It is served chilled in a common salad bowl.

The following tips will help you always prepare delicious green radish salads:

• The root vegetables under discussion have a very thin skin, but it must be removed before preparing the dish - this will make the treat more tender and protect it from nitrates;
• To soften the bitter taste of radish, fatty dressings are used - mayonnaise, spiced yogurt, sour cream;
• salt makes the root vegetable shavings watery, so it must either be added at the very last moment or replaced with soy sauce;
• Green radish salads according to any recipe must be prepared just before serving, with the exception of puff pastries (they can be laid out 2-3 hours before taking the sample);
• To prevent the dish from harming health, it should be eaten with caution by people with stomach/duodenal ulcers.

Cooking instructions

Wash the green radish well. Clean it up. Then, use a vegetable peeler to cut into a deep bowl. The radish pieces should be thin, almost transparent.

Wash the carrots. Grate Korean carrots using a grater. You should get thin, long stripes. Place carrots in bowl with radishes.

Chop the onion with a sharp knife. If you don't have green onions, then onions will do instead. Approximately 30-40 grams will be required. It is only important that the onion pieces are very small.

Peel the garlic cloves and chop them finely. You can pass the garlic through a press. Place the garlic mass into a cup with all the ingredients.

Pour the salt into the bowl with all the ingredients.

Pour in vegetable oil.

You can eat green radish salad.

Vitamin snack with carrots and cucumber

A fresh, simple and vitamin-rich salad that not only adults, but also children will happily eat. A salad is prepared with green radish and dressed with natural yogurt or cold sour cream.

To prepare you will need:

• 500 gr. green radish (you can take black one).
• 100 gr. Korean carrots (you can buy ready-made or make your own).
• 2 hard-boiled eggs.
• 1-2 fresh cucumbers.
• Green salad leaves, salt and pepper to your taste.
• 4 tablespoons of natural yogurt or sour cream, fat content from 15%.

How to prepare vegetable salad with radish

1. Peel the root vegetables and boiled eggs. It is worth noting that eggs must be cold when added to the dish.

2. Take a grater for preparing Korean carrots or a classic one with large divisions.

3. Grate the root vegetables, place in a deep bowl and completely fill with cold water. Leave for 15 minutes.

4. Wash the cucumbers, cut into thin strips, mix with the loin.

If the purchased carrots do not contain garlic, you should add it yourself; 2-3 cloves are enough.

5. Tear the leaves with your hands, place in a deep plate, add cucumbers with loin, spices, and radish squeezed out of water. Season the treat with sour cream and stir.

6. Chop the eggs as desired or cut into slices and place beautifully on top. You can mix with the rest of the ingredients as you like. Fresh spring salad of radish with carrots and cucumber is ready! Serve it and enjoy its taste!

Black radish salad recipe

Black radish gets its name from its rich, dark-colored skin. This vegetable is rich in vitamins and nutrients and is indicated for the prevention of atherosclerosis and strengthening the immune system. The simplest salad is to add salt to grated radish and season with sour cream, but you can try a more complex recipe that guarantees a richness of flavors.

Products:

• Black radish – 400 gr.
• Carrots – 1 pc. (medium size).
• Onions – 1 pc.
• Boiled chicken eggs – 3 pcs.
• Salt.
• For dressing - sour cream.

Cooking algorithm:

1. Many people are confused by the not entirely pleasant smell of radish; to eliminate it, you need to peel and grate the vegetable. Transfer to a deep container and leave in a cool place for 2-3 hours (or better yet, overnight).
2. Boil the eggs using a well-known technology - salt water, for at least 10 minutes.
3. Carrots and onions are added fresh to the salad. Clean, rinse. Grate vegetables and eggs, add to radish.
4. Season with salt and sour cream.

This salad is equally good with white rare and daikon. This vegetable, unlike its “brothers,” does not have an unpleasant odor, so it does not require additional cooking time.

With meat

Green radish salad can be made more satisfying and nutritious by adding any meat ingredient to it. One of the most popular recipes for such a snack is called “Uzbekistan”. Boiled beef is added to it, as well as red hot pepper for piquancy. The best sauce for your treat is classic mayonnaise.

Composition of ingredients

For the dish you need to take:

• beef fillet – 270-300 g;
• green radish – 1 pc.;
• white onion – 3 heads;
• beet sugar – 1 pinch;
• chili – 1 pod;
• classic mayonnaise – 2-3 tbsp. l.;
• salt.

According to the classic recipe, beef is added to this salad, but if desired, it can be replaced with lamb. But after cooking, be sure to cut off all visible fat from the latter. It is permissible to increase the amount of onion in the salad to 3-4 heads, since after frying there is very little of it left.

Step-by-step cooking process

The cooking process includes several stages:

1. Beef fillet must be filled with cold salted water and placed on the stove to cook over medium heat under the lid. It's best to do this in advance. The meat will cook until fully cooked. All that remains is to cool the beef directly in the broth (so that it is juicier and softer), clean it of films and all excess, and then chop it into strips.
2. The already cooled meat must be chopped into small, neat strips. The resulting pieces can be immediately sent to a large bowl in which you plan to knead the salad.

3. The next step is to rinse and peel the radish. It should be processed with a grater with medium or large divisions. A sharp knife is also suitable for chopping root vegetables.
4. If the cook is confused by the specific smell of radish, soaking in cold water will help to quickly get rid of it. The root vegetable is left in the liquid for approximately 6-7 minutes.
5. It is necessary to cut off the stem from the chili pepper. Next, remove the seeds and chop finely.
6. You need to remove the skin from the onion, and then cut it into miniature cubes or thin half rings. Then pour it into a frying pan with heated vegetable oil. Add granulated sugar to the vegetable on top and fry together. This addition will make the vegetable pieces crispy and give them an appetizing caramel color.
7. Next, the prepared radish, onion and chili can be sent to the beef. The mixture must be salted to taste. Ground black pepper will also interestingly complement the taste of the treat.

All that remains is to season the dish with classic mayonnaise. You can choose other sauces to suit your taste.

How to serve a dish

The finished hearty and tasty appetizer should be placed in a beautiful salad bowl. To decorate it, you can use some of the fried caramelized onions, as well as chopped fresh cilantro.

White radish salad recipe

Salads with white radish as the main dish are found in many cuisines around the world. It’s worth trying to cook the dish the way Turkish housewives do it.

Products:

• White radish – 500 gr. (for the first time you can reduce the portion by half for testing).
• Sweet pepper – 1-2 pcs.
• Carrots – 1-2 pcs. (depending on size).
• Onions – 1 pc.
• Jusai (wild spicy onion) or green feathers of regular onions.
• Garlic – 3-4 cloves (for spicy lovers, you can take more).
• Special dressing, salt.

Cooking algorithm:

1. Cut the radishes and carrots (peeled, washed) into very thin strips; lazy “cooks” can grate them. Grind these vegetables with salt until juice forms.
2. Peel and rinse garlic, onion, pepper. Slice.
3. Wash jusai or feathers and blanch to remove bitterness.
4. Mix all vegetables in a salad bowl.
5. For the dressing sauce: mix 2 tbsp. l. vegetable oil and vinegar (3%), add a little sugar and ground red pepper. There is no need to add salt; it was used earlier for grinding radishes and carrots.
6. Dress the salad. You can use pieces of pepper, carrots, and herbs as decoration.

Recipe for vegetable salad with apple

The incredible combination of radish and apple gives us such pleasant notes of taste that we will want to taste again and again. The texture of the snack is juicy and tender. You can use any variety of radish. At the same time, remember that white vegetables have a milder taste, black ones are sharper.

Required:

• One radish.
• One carrot.
• One green apple (take the sour variety).
• 6 tablespoons of sour cream or natural yogurt.
• A pinch of salt and pepper to taste.

How to cook:

1. Peel the vegetables, chop into strips or on a grater with large divisions.

2. Peel the apple, cut into small pieces or grate it.

3. Mix all the products, add salt, season with sour cream and stir. All is ready! Let the snack sit in the refrigerator for a while (about half an hour) and eat.

Helpful advice! You can diversify this recipe with fresh cucumber or green onions.

How to make daikon radish salad

Radish, which came to us from China, contains a large amount of fiber, pectin, vitamins B and C, but, most importantly, it has a pleasant taste, since it does not contain mustard oils.

Products:

• Daikon radish – ½ pc.
• Antonov apples (any other, sour taste) – 2 pcs.
• Fresh carrots – 1 pc.
• Salt.
• Dressing - mayonnaise or healthier unsweetened yogurt.
• Dill for decoration.

Cooking algorithm:

1. Wash, peel and grate the daikon. A Korean carrot grater is the best option for this salad.
2. Using the same grater, chop the carrots and apples, previously washed and peeled, of course.
3. Mix vegetables in a salad bowl, add mayonnaise/yogurt. Sprinkle with finely chopped fresh dill.

It’s not a shame to put such beauty on the holiday table!

Radish and carrot salad recipe

Summer is the time to prepare vegetable salads rich in vitamins, minerals and fiber. Naturally, the housewife thinks about these important things, and for the household, the main thing is that the dish is tasty and beautiful. Orange juicy carrots and snow-white radishes are an excellent duet for a salad; all other vegetables and herbs play secondary roles.

Products:

• Radish (white, black or daikon) – 400 gr.
• Carrots – 200 gr. (1-2 pcs.).
• Dressing – sour cream/yogurt/mayonnaise.
• Salt.

Cooking algorithm:

1. Cooking time depends on what type of radish will be used for the salad. White and black contain a lot of essential oils, so there is a not very pleasant smell and bitter taste. This radish needs to be peeled and washed. Grind (grate or chop) and leave for a while (you can even overnight, just in a cool place).

Daikon does not contain bitterness and is suitable for cooking immediately before meals. Just like a regular radish, it needs to be washed and peeled. Grind using a grater/knife.

1. Chop the carrots and add to the salad.
2. You can dress this salad with mayonnaise, sour cream or yogurt. For those on a diet, the ideal option is yogurt; if you love mayonnaise, you can choose lighter types, with a lower percentage of fat content. Mayonnaise with lemon juice is good; a little sourness doesn’t hurt.

The dish will look prettier if you sprinkle it with fresh herbs - finely chopped dill and parsley.

Positive properties of green radish and its harm

Eating root vegetables has a beneficial effect on the body. This vegetable is rich in the following vitamins and nutrients:

• Vitamin A, which is useful for people with visual problems and diseases of the nervous system;
• Vitamin B, which has a positive effect on skin condition and promotes good metabolism;
• Potassium. Helps fight high blood pressure and improves heart function;
• Vitamin PP. Has a beneficial effect on many important organs of the body;
• Iron. The most important element of the vegetable, because it is the lack of iron that can lead to serious illnesses.

Thanks to the large amount of fiber contained in the root vegetable, good intestinal function is ensured. Eating this vegetable helps remove unwanted substances such as waste, cholesterol, and toxins from the human body.

In addition to the benefits, this vegetable also has contraindications. For example, it is not recommended to use it for ulcers, gastritis, intestinal, kidney and liver diseases. With these diseases, the health of the fetus can be adversely affected.

Therefore, it is better to consult a doctor before using it. You should not abuse the amount of root vegetables you eat; it is better to add it to all kinds of salads and dishes. Pregnant women should strictly control the amount of vegetables they eat.

Salad with radish and meat

It is interesting that in some families on the New Year's table you can see not only the traditional Olivier salad, but also vegetable dishes based on radish. Perhaps because this vegetable stores well, and by mid-winter there is less bitterness in it. Today, to the traditional white and black radishes, daikon has been added, which also goes well with meat.

Products:

• Radish – 400 gr.
• Boiled chicken meat – 200 gr.
• Onions – 1 pc. (+ vegetable oil for sautéing).
• Salt.
• Mayonnaise.
• Greens for decoration.

Cooking algorithm:

1. Prepare the radish for the salad in the traditional way - peel and rinse. Grate, ideally on a Korean carrot grater, then you get a beautiful thin vegetable straw.
2. Boil the chicken fillet, adding onion, spices and salt. The broth can be used for other dishes.
3. Also cut the cooled boiled meat into thin strips.
4. Wash the peeled onion, cut into thin half rings. Sauté until a nice golden hue.
5. Mix everything and season with mayonnaise.
6. The salad should stand in a cold place for 1 hour before serving, now all that remains is to give it a beautiful look by sprinkling with fresh herbs and invite guests to the table to taste the new product.

Culinary subtleties

Typically, radishes are used raw for making salads, so white and green fruits are most often used.

2 ways to soften the taste

You can make a salad from black radish, but first you need to rid the root vegetable of excess substances that give it excessive pungency. There are two ways to do this.

1. Soaking. Peel the root vegetable and soak in ice water or milk for 30 minutes.
2. Scalding. Grind the vegetable, place in a colander and scald with boiling water. Rinse with running water.

Vegetable oil, yogurt and sour cream also reduce the pungency of the vegetable, so such dressings are perfect for overly hot fruits.

Pre-marinating

For a milder taste, you can use Korean pickled radish instead of raw radish. It is done in four steps.

1. Treatment. Grind 300 g of vegetable using a special grater for Korean carrots; if such a device is not available, a regular large grater will do.
2. Spices. Mix the root vegetable with seasonings: coriander, pepper, three cloves of garlic crushed in a press. Add a pinch of salt and a little sugar to balance the taste.
3. Refueling. Combine 60 ml of vegetable oil and 10 ml of apple cider vinegar. Mix with radish.
4. Infusion. Place the mixture in the refrigerator for several hours, ideally overnight.

This preparation can also be used as an independent salad, which goes well with meat dishes.

How to make radish and cucumber salad

Radish itself is good, but many people refuse to eat it because of its pungent taste and smell. You can get rid of both by leaving the prepared vegetable for a while. And as an experiment, you can add other vegetables from the garden to the radish, for example, fresh cucumber.

Products:

• Radish – 400-500 gr.
• Fresh cucumbers – 1-2 pcs.
• Onion and dill.
• Salt.
• Vegetable oil.

Cooking algorithm:

1. Peel the radish, grate it, if you want to surprise with a beautiful look of the salad, you need to take a Korean vegetable grater. Leave for 2-3 hours in the refrigerator.
2. Wash the cucumbers, peel the large ones and remove the stems. Grind using the same grater.
3. Lightly salt and add vegetable oil.

Dill will add its own fresh touch to this culinary miracle, simple but very tasty!

Tips and tricks

Radish must be included in the diet of adults and the younger generation, and reserves should be made for the winter, since this vegetable contains many vitamins and essential oils, fiber and minerals. Besides:

1. Before preparing the salad, you need to remove the skin from the black radish; you don’t have to cut off the skin from the white radish, the main thing is to wash it thoroughly with a brush, cut off the tail, and peel it.
2. Time will help get rid of the unpleasant odor - grate the vegetable and leave it in a cool place or refrigerator.
3. The most primitive salads are prepared using radishes alone, salted and seasoned with vegetable oil or sour cream, mayonnaise or yogurt.
4. More complex recipes suggest including various vegetables, primarily carrots, onions, and fresh cucumber.
5. Radish goes well with sour apples and bell peppers.
6. Onions can be added to this salad fresh or sautéed.

In order for the radish salad to go off with a bang, it should be served beautifully. The type of cutting plays an important role; a grater for Korean carrots becomes a lifesaver. The serving itself is no less important - you can use herbs (cilantro, dill, parsley), shaped carrots and peppers.

Flavor combinations

Salads that combine radish with other ingredients are a great way to enrich your menu with healthy vegetables. The table below will tell you what the root vegetable can be successfully combined with.

Table - Successful combinations

Salads made from root vegetables with other vegetables, seasoned with vegetable oil, lemon juice or honey, are classified as dietary. The calorie content of radish is only 16 calories per 100 g, a real godsend for figure watchers.