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Radish salads

Radish salads


Read the previous part. ← Growing radish

Radish recipes

Now several

radish dishes

... But first, general advice. In order to soften the bitter taste inherent in the radish, cut it as thin as possible and hold it in cold water for 15-20 minutes, or, having thoroughly mixed with salt, let it stand for about 10 minutes, then drain the resulting juice. For the same purpose, you can add sauerkraut, grated carrots and apples to the radish.

Radish

Relatives of my wife, knowing my addiction to

radish

, on my next visit, a radish was prepared for them. It turned out to be an old Russian vegetable dish. I do not have an exact recipe, so I will describe it "by eye". Take a medium-sized radish, peel, grate and mix with a tablespoon of chopped green onions. To them are added 3 glasses of kvass and a tablespoon of sour cream. An unusual dish? But it is very possible to eat it.


Radish with oil

Required: 150-200 g of radish, 2 tablespoons of vegetable oil, parsley or dill. Salt and vinegar to taste.
Wash, peel, and immerse the root vegetables in cold water for 15-20 minutes. Then chop on a grater with large holes, season with salt, vegetable oil, dill, put in a salad bowl, sprinkle with parsley.

Radish with sour cream

Have to take 120 g radish, 30 g sour cream, 3 g sugar, 3 g vinegar, parsley or dill - optional.
Season the chopped radish with salt, sugar, vinegar, sour cream, sprinkle with parsley or dill.

Salad "Health"

Required: 100 g radish, 100 g carrots, 100 g white cabbage, mayonnaise to taste.
Chop peeled radish, carrots, apples, cabbage. Mix everything and season with mayonnaise.

Radish salad with tomatoes

We take radish 50 g, fresh tomatoes 30 g, sour cream 40 g, herbs, spices to taste.
Salt the processed radish cut into thin slices, mix and season with half of the cooked sour cream. Place in a slide in the middle of the salad bowl and pour over the rest of the sour cream. Surround the hill with semicircles of red tomatoes and sprinkle with dill.

Radish salad with egg and onion

Required: radish 400 g, green onions 50 g, sour cream 100 g, greens 30 g, eggs 100 g, salt, pepper to taste.
Grate the peeled radish, mix with chopped green onions and boiled eggs, season with salt and pepper. Then put in a salad bowl, season with sour cream and sprinkle with chopped herbs.

As you can see from this list, all dishes are practically salads. But, as I already mentioned, in Japan and China, in addition to the traditional various salads from fresh radish, it is also boiled, salted and dried. But we still, perhaps, have not yet grown up to this.

Ivan Zaitsev, gardener


Vegetable oil recipe

Peel 295 g of root vegetables, grate on a vegetable grater or chop into strips. Wash in chilled boiled water to get rid of excess bitterness. Season with salt, pour with vegetable oil, stir, sprinkle with chopped onion rings. You can use green onions or onions.

Radish salad recipe with photo


Consider black radish salad recipes. They will surprise you with their variety and original taste!

Delicious radish salad

Grate 290 g of vegetables on a grater, mix with 50 g of cranberry juice, salt to your liking, add 50 g of vegetable oil, stir, leave for about half an hour and serve.

Free 100 g of black bread from the crust, chop into cubes, sprinkle with salt and fry in oil. Grind 290 g of vegetables, season with kvass, transfer to a plate. Sprinkle the dish with green onions, place the fried slices of bread around the edges.

Chop 290 g of peeled fruits, sprinkle with a teaspoon of powdered sugar and let stand for exactly 20 minutes. Season the dish with honey and serve immediately.

Recipe with nuts and honey

Peel and rub 300 g of fruit. Melt 200 g of honey in a saucepan, dip the radish in it, continue cooking until it turns brown. Refrigerate and stir with chopped and toasted walnuts.

Grind 295 g of root vegetables, wash the leaves, chop into strips. Chop 50 g of onions into rings. Wash 50 g of raisins under a stream of water, pour over with boiling water. Mix with a tablespoon of liquid honey and 50 g of sunflower oil, stir.

Simple radish salad

Salad with onions

Rub 300 g of vegetables (use a coarse grater), pour over boiling water, combine with chopped onions, season with acetic acid, salt, pepper, pour with sunflower oil, sprinkle with chopped parsley.

Delicious radish salad recipe

- radish - 290 g
- carrots - 90 g
- onion - 50 g
- acetic acid - 30 ml
- vegetable oil - 30 g
- ground red pepper
- dill
- parsley
- salt

Cut vegetables into strips, combine with chopped onions and carrots, season with vinegar, butter and kitchen salt. Sprinkle with red pepper. Put the salad in a salad bowl, sprinkle with chopped parsley.

Green onion recipe

Grind 400 g of radish, mix with 100 g of chopped onions, 50 g of green dill. Enter a tablespoon of sugar, salt, acetic acid, mix, season with sunflower oil, sprinkle with green tea.

Sauerkraut salad

Chop 390 g of root vegetables, combine with a tablespoon of chopped onions. Season with 60 ml of sunflower oil, sprinkle with salt and sugar. Combine with 100 g of sauerkraut.

- radish - 365 g
- fresh cucumbers - 95 g
- vegetable oil - 45 ml
- green onion - 90 g
- chopped greens - a couple of tablespoons
- salt
- green onion - 95 g

Grate the root vegetables, mix with thin cucumber slices, part of the chopped onion, salt, season with sunflower oil, stir. Sprinkle with the remaining onion, finely chopped herbs.

Raw beetroot recipe

Grate 100 g of young fresh beets and 320 g of radish on a vegetable grater, mix with 90 ml of apple juice, stir, season with honey or sugar.

- radish - 295 g
- red onion, canned sweet corn - 95 g each
- a pinch of ground pepper
- wine vinegar - 30 ml
- parsley, vegetable oil - 50 g each

Wash the root vegetables, remove the top rind, chop into thin slices. Wash the lettuce leaves, chop into long strips. Chop the onion into half rings. Throw in a colander, stir with radish, onion and salad. Wash the parsley, dry, and chop finely. Stir the vinegar with green parsley, vegetable oil and coriander. Drizzle with dressing and stir gently.

Rinse 190 g of fresh mushrooms with a pinch, chop, simmer with butter for 20 minutes, salt and cool. Grate 300 g of root vegetables, combine with fried mushrooms, sprinkle with curly parsley.

Pickled mushroom recipe

Wash 330 g of root vegetables cut into strips with cold boiled water. Wash 190 g of pickled mushrooms in a colander, cut into strips. Saute vegetables for 7 minutes (this should be done in sunflower oil). Let cool and mix with mushrooms. Season with salt and seasonings, decorate with onion rings.

Stewed radish salad

- sunflower oil - 50 g
- root crops -? Kg
- soy sauce - 25 g
- red pepper
- garlic clove
- salted sesame
- a small spoonful of salt
- green onion - 20 g

Pick up a heavy-bottomed saucepan, pour oil on top, heat it, put the root vegetables, cut into strips, season with soy sauce and kitchen salt. Cover with a lid, simmer until the vegetables are completely softened. Cool and combine with sesame seeds, chopped onion rings, red pepper, crushed garlic, stir.

Garlic and carrot recipe

Rub 200 g of carrots and radishes on a vegetable grater, mix with grated garlic, season with salt, stir.

Grate 295 g of root vegetables on a coarse vegetable grater, combine with 100 g of chopped carrots. Chop 50 g of walnuts into small pieces, chop the garlic. Combine prepared ingredients and season with salt to taste. Chop fresh lemon zest, stir again.

Green radish salad

- root vegetables - 400 g
- canned green peas - 195 g
- vegetable oil - 45 g
- salt
- green onion
- dill and parsley

Free the root vegetables from the peel, rub on a coarse vegetable grater. Combine with canned green peas, chopped green onion rings, finely chopped dill and parsley, stir, season with sunflower oil and stir again.

Grate 295 g of root vegetables. Chop 100 g white cabbage finely. Mix everything, cover with a lid for half an hour. Shake the bowl of salad several times, pour with vegetable oil and sprinkle with chopped parsley on top.

Option with apples and carrots

Grind 100 g of carrots and 200 g of root vegetables on a coarse grater. Combine with 200 g of apples, cut into strips. Add garlic, grated lemon zest and lemon juice, salt to taste, stir.

Option with onions and fried carrots

Chop 95 g of onions into rings, rub 95 g of carrots. Fry vegetables in a skillet, refrigerate. Grind 295 g of radish, grated on a vegetable grater, season with spices, combine with fried vegetables.

Peel 295 g of radish, soak in cold water and let stand for about half an hour. After soaking, rub it, sprinkle with fresh lemon juice and salt. Season with sunflower oil, place for an hour in a cool room or on the lower shelf of the refrigerator to soak the dish. Garnish with sprigs of herbs before serving.

- onion - 90 g
- black radish - 390 g
- a slice of black bread - 2 pcs.
- garlic clove
- smoked pork lard - 145 g

Peel the vegetables, chop them into strips. You can also grate. Chop the lard into small pieces and fry until golden brown. All fat should be absorbed. Add a garlic clove to the bacon before frying. Remove the greaves from the pan, and fry the onion cut into rings here. Cut rye bread into cubes, make croutons out of it, drying in the oven. Spread the layers in a salad bowl in layers: vegetables, crackers and onions with cracklings. Stir before serving.

Every housewife strives to diversify the menu of her family. You can include in it not only more beautiful and original, but also healthy dishes. We have proposed several options for such dishes in our article. They are prepared from a wide variety of products. Here you can already orient yourself to your taste. Perhaps your households prefer walnuts, carrots, apples ... Then be sure to include them in the main composition of the dishes. We recommend giving up mayonnaise and using vegetable oil or sour cream as a dressing. The dish will turn out to be much healthier!


How to make with sauerkraut

A simple salad that's better than any medicine to strengthen the immune system

To prepare it, you should stock up on:

  • radish
  • sauerkraut - 270 g
  • onions
  • vegetable oil (aromatic)
  • salt, granulated sugar.

The radish is rubbed, mixed with sauerkraut and chopped onions. Spices and oil are added next to taste.

To make the salad brighter, you can add several types of bell peppers.


  • Peeled radish and carrots pass through the coarse side of the grater and combine in a salad bowl. The same must be repeated for cheese that is pre-cooled so that it will not deform during grinding. The prepared salad is seasoned with lemon juice and mayonnaise, after which it is barely warmed up in the microwave (30 sec.) And decorated with finely chopped herbs or chopped nuts.
  • The combination of radish with cabbage is also interesting: in addition to the classic white cabbage, you can use Chinese or kohlrabi. The dressing will be soy sauce, the lingonberry berries hidden inside the salad will add zest. If you want to make the dish more satisfying, you can add smoked or boiled turkey or chicken meat to the list of its ingredients.


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    Radish blanks

    WE MAKE PREPARATIONS FROM REDKA FOR WINTER

    Hello dear friends!

    Summer passed unnoticed and today is the second day of autumn on the calendar. By this time, a lot of preparations for the winter have already been made, but in September-October there is still a lot of work to be done on this front.

    Today I want to tell you about how I do radish blanks for winter. Most of all, I like the black radish salad with the addition of various vegetables. I will focus on two of my favorite recipes.

    Recipe 1: Classic Black Radish Salad

    1. To begin with, I wash the black radish, peel it, then wash it thoroughly again and shave it on a coarse grater to get a beautiful shavings.
    2. Then I pour 20 grams of 9% vinegar into a half-liter jar, as well as parsley, celery and one medium-sized garlic clove.
    3. After that, I put the radish in the jar
    4. I blanch the red bell pepper, and pre-boil the carrots.
    5. I place strips of blanched pepper and thin slices of boiled carrots on the wall of the jar
    6. Then I put 1 teaspoon of salt and half a teaspoon of sugar on top of the stacked radish.
    7. I fill it all with boiling water so that the radish is slightly covered with water.
    8. Then I cover the jars with lids and put them on pasteurization in slightly boiling water. I warm up half-liter cans for 7 - 9 minutes, and liter cans - 10 - 12 minutes
    9. After pasteurization, I roll up the cans with metal lids, slightly shake the cans several times and roll them on the table so that the radish shavings mix better with the brine.

    For a half-liter jar you need:

    • 320 grams of radish,
    • 40 grams of sweet peppers or carrots (or 20 grams of both),
    • 15 grams of greens,
    • 3 - 5 grams of garlic,
    • 4 grams of sugar
    • 7 grams of salt
    • 20 grams of 9% vinegar.

    From these ready-made canned food, in winter I prepare a salad: I drain the brine, put the radish on a dish and add 1 - 1.5 tablespoons of vegetable oil, sour cream or mayonnaise. I decorate the black radish salad with strips of red pepper from the jar.

    Recipe 2: Black radish salad with cabbage and vegetables

    For harvesting radish according to this recipe, for a half-liter jar, I take vegetables in the following proportions:

    • 160 grams of radish,
    • 160 grams of cabbage
    • 30 grams of onions and carrots,
    • 1 clove of garlic
    • 10 grams of greens
    • 20 grams of 9% vinegar.
    1. I prepare the radish as in the previous recipe.
    2. I cut the carrots into thin slices, chop the cabbage finely and finely chop the onion.
    3. In a half-liter jar I put successively 20 grams of 9% vinegar, parsley and celery, garlic.
    4. Next, compacting with a spoon, I put a mixture of our vegetables, add 1 teaspoon of sugar and salt each and pour boiling water.

    All further actions, as well as the method of preparing a salad from ready-made canned food, as in the previous recipe.

    I wish you to make delicious radish blanks for winter. After all, radish is not only very tasty, but also rich in vitamins that we need so much at any time of the year! See you!


    Radish jam - unusual and tasty

    Despite the rather sharp taste of this root vegetable, you can make not only delicious salads from it, but also jam. If cooked correctly, it will retain all the beneficial properties of a radish and will taste good.

    For cooking, we need: 1 kg of radish, a pound of sugar, a piece of ginger root, 5-7 walnuts, 100 g of almonds, 200 g of honey. We clean the radish, rub it on a coarse grater and boil it, adding a little soda to the water. After that, we rinse the products in water and start preparing the syrup. To do this, boil sugar and honey in a saucepan, add radish with almonds to the mixture and cook until completely cooked. You need to wait until the jam has cooled, after which it can be transferred to jars, sprinkled with crushed walnuts and adding ginger.

    The usefulness of such a product is difficult to overestimate, because radish jam in its medicinal properties does not differ from raspberry compote or jam, which are usually used for colds. But radish jam and salads, the recipes for which we reviewed today, will help you fill in the missing vitamins in the winter.


    Healthy and tasty radish

    You can store the radish until spring if you put the roots in clean, dry sand and keep in a cool place at a temperature of about zero.

    No one knows for certain where and when they began to grow this vegetable crop. Some researchers believe that the origin of the radish is the Mediterranean coast, others - Central Asia. But be that as it may, radish has been grown and used for food since ancient times.

    In ancient Egypt, when growing, radish was watered with a solution of saltpeter, and the Egyptian radish grown in this way was famous for its unique taste. As a food ration, the radish was given to the builders of the famous Cheops pyramid.

    In the Delphic temple of Ancient Greece, radish was served on a golden dish, and as a gift to the god Apollo, they usually cast and brought golden radish, silver beets and tin carrots. The famous ancient Greek physician Dioscorides recommended radish to enhance digestion, improve vision and soothe coughs.

    And the ancient Romans, who grew rather large root crops, believed that radish was good for the stomach, used it as an antidote for mushroom poisoning. The Roman scientist and writer Pliny the Elder wrote in his "Natural History in 37 Books" that radish dissolves kidney stones and stops hemoptysis.

    Among the ancient Jews, radish was one of the bitter herbs that were supposed to be eaten with the Passover lambs.

    They grew and loved radish in Ancient China and Ancient Japan. Even today, sweet radishes are famous, such as the Chinese Xinlimei ("Beautiful Heart") or the Japanese daikon radish.

    And in Russia, where radish has also been grown since ancient times, in peasant families, radish was a daily meal and was part of the oldest national dish - turi. In old Russia, they said: “There are five dishes (dishes) in a radish: a trichta radish, a lomtiha radish, a lump with butter, a radish with kvass, and so on.”

    Indeed, radish with vegetable oil, sour cream and honey is good. Radish snacks and salads are spicy, appetizing and healthy. They improve digestion, have a beneficial effect on metabolism. Young radish leaves can be used for food in summer, and in winter and early spring, radish complements the vitamin menu. In the hot season, you can add radish to okroshka.

    Radish salads and snacks

    In whatever form you use the radish (cut or grated), do not eat it right away, let it stand for a while so that it loses some of the volatile substances that give it excessive pungency and bitterness, which can cause heartburn.

    In arbitrary quantities, you will need: black radish, boiled egg whites, boiled meat (chicken can be used), mayonnaise, onions.

    Grate the radish on a coarse grater, chop the meat finely and thinly, chop the egg whites, salt to taste, season with mayonnaise. Garnish with crispy-fried onions on top.

    Radish is a storehouse of useful life-giving substances. It contains a lot of essential oils, vitamin C, various sugars, biologically active compounds. There are iodine and substances in the radish that have a detrimental effect on harmful microbes.

    Radish salad with carrots

    In summer, such a salad can be prepared from green radish, from daikon or Chinese radish, and in winter and spring - from white or black winter radish.

    Required: 1 large radish, 1-2 carrots, 1 onion, parsley and dill, salt, vegetable oil or sour cream to taste.

    Peel the radish, wash and grate on a coarse grater. Grate peeled carrots, mix with radish. Add finely chopped onion and chopped greens, salt to taste. Season the salad with vegetable oil or sour cream.

    Radish salad with sausage

    Required: 1 white or black radish, 200 g of smoked sausage, 2 eggs, 1 onion, 100 g of mayonnaise, salt to taste.

    Grate the radish, finely chop the sausage, boil the eggs and finely chop, chop the onion, mix all this in a salad bowl and salt to taste, add mayonnaise.

    Among all vegetables, radish ranks first in terms of potassium, magnesium and calcium content. It also contains iron and phosphorus. Alkaline salts contained in root crops cleanse our body of toxic metabolic products.

    Required: 200 g of boiled tongue, 250 g of radish, 60 g of green onions, 60 g of vegetable oil, 20 g of pomegranate juice, 1 teaspoon of honey.

    Cut the radish and boiled tongue into strips, chop the onion. Blanch the radish and onion, squeeze and dry.Mix everything, put in a salad bowl with a slide and season with a mixture of vegetable oil and pomegranate juice, sprinkle with herbs.

    Required: 1 radish (any), 1 carrot, 250 g of white cabbage, 1 cucumber, 1 tomato, salt, green onions and herbs to taste.
    For refueling: vegetable oil or sour cream, mayonnaise.

    Peel the radish and carrots, wash and grate. Chop the cabbage finely. Cut the cucumber into thin slices, cut the tomato into slices, green onions into rings.

    Mix everything, season the salad with vegetable oil, sour cream or mayonnaise, sprinkle with chopped herbs.

    Potassium, which is contained in radish, promotes the elimination of water and table salt from the body, which is very important in the treatment of the cardiovascular system and kidneys.

    Required: 1 radish, 100 g of cheese, 100 g of sour cream, salt and garlic to taste.

    Peel the radish, wash, and finely grate with cheese, salt to taste, add chopped garlic and season with sour cream.

    Radish fiber enhances intestinal motility, promotes its emptying in case of constipation. Fiber also accelerates the elimination of cholesterol from the body, has a preventive and therapeutic effect in atherosclerosis.

    100 g of radish requires 1 tbsp. spoon of honey.

    Peel the radish, wash, grate. To remove the bitterness, soak the radish in milk, then squeeze and season with honey, stir and serve in a salad bowl.

    But despite the many positive properties, radish is contraindicated for peptic ulcer disease, inflammatory processes in the stomach, small and large intestines. It is also not recommended to use radish for gout, liver and kidney diseases, since purine compounds and radish essential oils can exacerbate the disease.

    Required: 2 tbsp. spoons of chopped radish, 1 tbsp. spoon of chopped radish leaves and vegetable oil, 1 teaspoon of honey and raisins, 1 onion.

    Mix washed, chopped radish leaves with washed, peeled, finely grated radish, chopped onion. Add washed and scalded raisins, honey and vegetable oil.

    In conclusion, there is one more recipe.

    The radish prepared according to this recipe is an excellent appetizer, moderately spicy, with a pleasant sourness, it will surely please even those who do not like this root vegetable. In addition, pickled radish is a good base for salads.

    For 1 kg of radish you will need: 1 tbsp. a spoonful of salt and half a glass of water.

    Clean the radish well with a brush, cut off the skin and ends, rinse. If the radish is young and the skin is soft, then it can be left.

    Grate the radish or chop finely. Then put in a bowl.

    Add salt to the grated radish and mix everything thoroughly with your hands. Add half a glass of water and stir again.

    Transfer to a clean enamel pot, cover with gauze or linen cloth and a plate (wooden circle). Install oppression on top. Leave the radish warm for a day under oppression. During this time, she will start up the juice.

    After that, you can transfer the radish to jars, cover with gauze. Fermentation will last for three days.

    After fermentation, close the jars with lids and transfer to the refrigerator or cellar.

    Alternatively, you can ferment the radish with carrots.


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