Daikon radish and carrot salad. Daikon salad

Daikon radish is a snow-white beauty. This variety is not as bitter as the regular one that we have long been accustomed to. The taste of the root vegetable is softer and more delicate. – you should like the recipes. To make sure of this, simply prepare at least one of the proposed options and treat yourself and your loved ones.

A dish for those who like to deliciously eat something unusual. You don’t often eat radish with shrimp and juicy cherry tomatoes. Right? Then join us to get the recipe soon.

What you need for daikon radish salad:

320 grams of shrimp;
4 cloves of garlic;
1 sweet pepper;
5 lettuce leaves;
1 daikon;
1 onion;
5 cherry tomatoes;
15 ml balsamic vinegar;
30 ml olive oil.

Salad with daikon radish recipes:

Thaw the shrimp if necessary, then rinse and set aside.
Boil water, add a slice of lemon and add seafood.
Cook for three minutes, then drain in a colander, rinse with running water, and peel.
Remove the husks from the garlic and cut off the dry ends.
Heat half the oil in a frying pan, add the garlic cloves and add the shrimp.
Fry seafood for two minutes on each side.
Season the shrimp to taste and place in a bowl.
Rinse the sweet pepper, remove the stem and seeds, and cut the flesh into strips.
Peel, wash, and grate daikon.
Peel the onion and cut into half rings.
Cut the tomatoes into quarters, after washing them.
Rinse the lettuce leaves, dry them, and place them on the bottom of the dish.
Next, add the grated radish and add a small amount of olive oil.
Place tomatoes, peppers and onions on top of the root vegetable.
Garnish the salad with shrimp, drizzle with remaining oil and balsamic vinegar and serve to the table.

Tip: If you need to defrost shrimp, it is best to do it OVER a bowl in a colander or strainer. This is necessary so that the water that will drain does not absorb into the seafood, otherwise it will become watery and lose its taste.

Daikon radish salad recipes

With the addition of the most regular ingredients under unusual and incredible delicious sauce based on mustard, garlic and egg yolks.

What you will need for the daikon radish salad:

1 chicken fillet;
110 grams of cheese;
1 daikon;
1 tomato;
1 sweet pepper.

For refueling:

30 ml olive oil;
20 ml mustard;
3 boiled yolks;
5 ml lemon juice;
2 cloves of garlic.

Daikon radish salad recipe:

Rinse the meat, cut off the fat layers, boil in salted water with spices.
After the fillet is ready, cool in the broth, cut into pieces or disassemble into fibers.
Peel the garlic and chop it in a convenient way.
Grind the prepared yolks, add mustard, oil, citrus juice and garlic.
Stir until all ingredients are combined and the dressing is ready.
Wash the tomatoes, remove the stem, cut into cubes.
Do the same with pepper.
Grate the daikon after washing the root vegetable.
Grind the cheese with a grater of any size.
Combine chicken, tomatoes, peppers, cheese and radish.
Dress the salad ready-made sauce and serve immediately.

Daikon radish salads

Mushrooms are added to many dishes because of their incomparable taste and aroma. We also decided to add this product to ours, with cucumbers and onions.

What you will need for the daikon radish salad:

150 grams of pickled mushrooms;
2 cloves of garlic;
1 daikon;
200 grams of potatoes;
1 onion;
1 cucumber;
2 eggs;
Mayonnaise.

Recipe for salad with daikon radish:

Peel the tubers and cut into small cubes.
Rinse until the water runs clear (like rice) to remove the starch.
Peel the garlic, cut off the dry tip from each clove and cut both into slices.
Next add salt, spices to taste, garlic.
Mix the potatoes with all the additives, put them in the oven, preheated to 175 Celsius.
Bake the potatoes for fifteen minutes.
Boil the eggs, cool, then peel and cut into cubes.
Peel the onion, cut off the root part with a sharp knife and chop finely.
Peel and grate the daikon.
Drain the marinade from the mushrooms and cut them into slices.
Wash the cucumber, cut off the peel if necessary (if it tastes bitter), chop into cubes.
Lay out the daikon radish salad in layers, not forgetting to coat each product with mayonnaise: potatoes, radish, cucumber, onion, eggs, mushrooms.

Advice: if you have fresh mushrooms, clean the caps and stems with it and cut them into salad slices.

How to prepare salad with radish

In addition to salty cheese, the salad will contain pomegranate seeds, crispy carrots and piquant onions. You will like both itself and its original design.

The radish salad recipe consists of:

1 daikon;
1 carrot;
1 red onion;
100 grams of cheese;
1/2 cup pomegranate seeds.

For the sauce:

90 grams of butter;
1 pinch of salt;
2 pinches of sugar;
2 eggs;
1 pinch of red pepper;
1/2 lemon.

Daikon radish and carrot salad:

Wash the carrots, peel them and grate them.
You need to do the same with daikon.
Peel the onion and chop it.
Squeeze juice from lemon.
To make the sauce, combine the yolks with salt, sugar and citrus juice.
Bring the mixture to a consistency in a water bath.
During this time, melt the butter and when the yolks thicken, add to them.
Beat the whites, combine with the mixture of yolks and butter.
Add red pepper and stir.
Lay out the salad in layers, not forgetting to coat each product with dressing: daikon, onions, carrots.
Grate the cheese and sprinkle on the dish.
Sprinkle pomegranate seeds on top and serve.

Radish salads recipes for weight loss

Salad with cheese, carrots, fresh salad and breadcrumbs - truly something unusual. Moreover, the dish will also be warm. Now do you understand that you definitely need to try this snack?

What you need for a lean salad with radish:

60 grams of crackers;
2 onions;
1 carrot;
4 lettuce leaves;
5 cabbage leaves;
Greens to taste;
1 daikon;
30 ml olive oil.

Lenten radish salad:

Wash the daikon and carrots, peel and cut into strips or grate.
Remove the skins from the onion and chop it.
Heat oil in a frying pan, fry onions and carrots until soft.
Grate the cheese.
Brassicas and lettuce leaves rinse, dry with a napkin.
Chop the cabbage and place the salad on the bottom of the dish.
Wash the greens and chop finely.
Connect components, fill olive oil, add salt and spices to taste, mix.
Add the crackers just before serving the salad. You can cook them at home, it will be tastier. To do this, cut the bread/baguette into cubes and dry until golden brown in a dry frying pan. You can sprinkle with various spices (garlic, paprika, herbs, rosemary, chili flakes) to taste.

With sausage – it’s not as trivial as you might already think. Each dish is delicious and certainly worthy of your table. Guests, relatives and even you will be surprised at how tasty and unusual the snacks are from the seemingly most simple products. Ready to try? Choose a recipe and you can get started!

Daikon is primarily a dietary product; one hundred grams contains only 21 kilocalories and 34% of daily norm ascorbic acid.
In addition, it is very rich in B vitamins and a special enzyme that promotes faster breakdown of starch-rich foods.
Therefore, it is worth periodically including it in your menu, for example, preparing a daikon salad, the recipes of which are very easy and varied.
But remember one simple rule: you shouldn’t make them with mayonnaise, you risk negating all the beneficial properties.

Daikon is the closest relative of radishes and radishes.
In our country it is known, but not so well known; sometimes it can be found on store shelves and even less often in vegetable gardens.
Although now breeders have created varieties that are best suited for our climate.

Unlike regular radish, it has a very mild and delicate taste without any pungency.
This is a quality that allows you to prepare salad even for children.

In Japan, its use is not limited to salads,
it is used as a garnish for fish or in soups
and even in pickling ( famous snack takuan).

The easiest way to prepare daikon salad

Let's prepare the simplest, but very original salad from it, with components that, in principle, are available not only to the Japanese, but also to us.
You will need:

daikon (350 g)
soy sauce (1 tbsp)
rice vinegar (1 tbsp)
Sesame oil(1 tbsp)
brown sugar (1 tbsp)
sesame seeds (1 tbsp)
thinly sliced sheet of nori seaweed.

This salad takes minimal time to prepare.
Place all ingredients in a small jar, such as a jam jar, and shake vigorously several times until the sugar is completely dissolved.
Chop into thin strips or grate, then season with the prepared sauce and sprinkle with sesame seeds.

For this salad you will need:

carrots and daikon of the same size;
a pinch of salt;
grated (or ground ginger) - 1 tsp. (1/2 tsp);
rice vinegar - 3 tbsp;
lime juice (lemon) - 2 tsp;
vegetable oil - ¼ cup;
sesame oil - 1 tsp;
black sesame seeds - 1.5 tsp.

The first thing to do is peel the vegetables and grate them on a special (pictured) or regular grater.

In the first case, the salad will turn out more original and beautiful.
First, chop the daikon into strips. Then place it in a colander along with a pinch of salt and shake periodically to drain excess juice.
At this time, chop the carrots. To make the dressing, use a whisk to whisk a mixture of ginger, vinegar, lime juice and a pinch of salt.

Then slowly add vegetable and sesame oil so that the mixture does not separate, and stir until smooth.
Fry the sesame seeds in a dry frying pan until golden color.
Combine daikon and carrots in a serving bowl, drizzle with dressing and sprinkle with seeds.

Cooking daikon with cucumber

The salad turns out very fresh and is used as a side dish for fried meat or fish.
To prepare it you will need the following components:

carrots, cucumber and daikon (about the same size);
wine vinegar - 3/4 cup;
fish sauce - ¼ cup;
brown sugar - 2 tbsp;
grated ginger - 1 tsp;
garlic - 1 clove (finely chopped, not through a press);
green onions - 2-3 feathers, cut into thin strips (lengthwise).

Grate the carrots, cut the cucumber thin slices, and cut the daikon lengthwise and chop into crescents.
Mix vegetables with each other. In a small jar with a lid, mix all the ingredients for the dressing and shake everything thoroughly several times.
Leave for at least 15-20 minutes so that all the ingredients release their flavor and the sugar dissolves.

Then season the vegetables, mix again and leave for one hour, before serving, serve beautifully green onions.
This salad is very easy to prepare, low in calories and tastes great.

Salad with egg and cheese

Just like the daikon itself has bright taste, all other ingredients should be softer. For this salad you will need:

daikon (medium);
2 chicken eggs(boiled);
soft cream cheese- 30 g;
olive oil - 3 tbsp;
freshly ground pepper and salt.

The daikon must be chopped into thin strips or grated, then salted and seasoned with pepper.
Add grated cream cheese, sliced eggs and season with olive oil.
This daikon salad with egg will decorate even festive table, because it is different unusual taste and freshness.

Do you want to diversify your table or surprise your guests?
Then be sure to try this option.
This is unusual and very hearty salad, recipes vary depending on whether you use regular pasta or rice noodles.
Will need next lineup products:

daikon - 500 g;
pasta ( rice noodles) - 100-200 g;
honey - 2 tbsp;
mustard powder - ½ tsp;
balsamic vinegar - 1 tbsp;
olive oil - 6 tbsp.

Preparation

Mix all ingredients for the sauce thoroughly.
Boil the pasta or noodles in salted water and chop the daikon into thin slices.
Mix all ingredients in a large bowl, let sit for about half an hour and then serve.

Dishes made from it turn out tasty, unusual and low in calories, which is important.
By experimenting with the composition of gas stations, you can create your own own salad.
Alternatively, you can try adding various vegetables(for example, beets, zucchini) and fruits (grapefruit, pear, pineapple, pomegranate seeds), various greens and nuts.
The task is also made easier by the fact that almost all the products used in Japanese cooking are now available.

Recipe for radish with honey

This recipe saved many people from coughing in the distant past.
By the way, today radish with honey continues to help people escape from this annoying disease.

So, how to prepare this miracle medicine?
Take a black radish, wash it thoroughly, cut off the top and dig out the middle of the radish so that there is a bowl-shaped hole inside.
Pour honey into the resulting container up to half.
If there is no honey, you can use sugar syrup.
Now we wait four hours so that the radish has time to brew, and it is best to place the radish in a dark place.

After four hours, a healing liquid is formed.
If you are going to use the radish for several days, it is best to cut off the edges of the radish several times a day - this will improve the formation of radish juice.
And you can cover this bowl of radish either with a saucer or with the top cut off from the radish itself.
However, before use, you should consult a doctor, as there are some contraindications, for example, with some heart diseases, kidney diseases, inflammation of the gastrointestinal tract, peptic ulcers Gastrointestinal tract.

Recipe for Margelan radish

You can make a pretty tasty salad from Margelan radish.
To prepare it, take two or three Margelan green radishes,
two large onions, three hundred grams of boiled beef, mayonnaise and salt.

Finely chop the onion, fry it in sunflower oil until dry and crispy.
Peel the radish and grate it coarse grater.
Squeeze the radish thoroughly from the juice.
Salt the radish and mix it.

Cut boiled meat small pieces, mix it with the cooled onion and squeezed radish.
This salad is not intended for dry dressing.
Therefore, season it well with mayonnaise.
If you prefer lighter dressings, add a mixture of sweet mustard and sour cream

Pickled radish

To pickle radishes, all ingredients need to be taken approximately, “by eye,” so to speak.
In addition, everyone can select individual components.
Take the brine from pickled or pickled cucumbers, add two or three tablespoons of honey to it, be sure to dissolve the honey in the brine.

Now add a couple of spoons of prepared mustard (at your discretion).
Cut the radish into thin pieces (both black and green radish), put chopped radish in the brine.
Let's wait one day, then the radish will be ready. And don’t pay attention to the smell - it will in no way affect its taste.

Daikon salads: 6 best recipes

Daikon is distinguished by its excellent taste characteristics and the presence of many useful substances.
Contains potassium, carotene, vitamins B, C, PP.
Contains many microelements necessary for a person, and contributes to normal function gastric tract, better absorption of food, stimulates appetite.

Japanese recipe with onions and peas

Ingredients of the recipe

Daikon - 600 gr,
head of red sweet onion,
green peas - 100 g,
sesame oil - 2 tbsp. l,
rice vinegar - 2 tbsp. l,
black sesame seeds - 2 tbsp. l,
honey - 2 tbsp. l,
soy sauce - to taste.

Recipe for this light salad I found in Japanese cuisine.
I recommend that vegetarians try the salad, and also use it as a meal in fast days.
Peel and grate into thin strips on a coarse grater or cut with a knife.
Chop the red onion into half rings.

Cut the pea pods crosswise into small pieces.
Peas can be replaced with green beans.
Pre-boil peas or beans for no more than 3 minutes in boiling water.
Mix the prepared vegetables.
Then we cook salad dressing.

To do this, whisk sesame oil with honey and rice vinegar.
Season the salad with this sauce, mix and place in the refrigerator to soak the vegetables for an hour.
Serve the salad sprinkled with black sesame seeds, With soy sauce.
I advise you to eat this salad immediately; if you can’t, then do not store it in the refrigerator for longer than a day.

Daikon and apple salad

Vegetarians will love this simple salad.
Great salad for dinner, and as a side dish for a portion of protein (meat, poultry, fish, eggs), or on its own if you want something light.

Ingredients:

300 g daikon radish
2 green apples
2 small carrots
50 gr. walnuts
3 tbsp. vegetable oil
1 tbsp. white wine vinegar
a little dill or parsley
salt, pepper to taste.

Cooking process:

Peel radishes, carrots and apples. Cut the apples into halves, remove the core and stems.
Grate radishes, carrots and apples on a coarse grater.
Lightly dry the nuts in a frying pan without oil, stirring constantly, cool and chop coarsely.
Prepare a dressing from oil, vinegar, salt and pepper.
Pour over salad and stir. Sprinkle nuts generously on top.
You can decorate the salad with walnut halves.

Meat recipe with daikon

I saw a guy at the market selling something completely incomprehensible - huge white root vegetables, the size of man's hand.
It turned out to be daikon radish.
I've read about it before, but never seen it (although maybe I just didn't pay attention).
I chose the smallest “log” and brought the loot home. I tried it.

The taste is very reminiscent of an ordinary cabbage stalk - the same light specific bitterness, the same juiciness and the same crispiness.
And only then, after one or two minutes, a mild aftertaste appears, like a radish.
The simplest recipe is to grate the daikon and season it sunflower oil.
Or, alternatively, add sauerkraut.

Well, in the end, he gave out a recipe for making daikon with meat.
This recipe seemed more interesting to me and I quickly prepared it, since it does not require any excessive labor.
Came out very pleasant - juicy, crispy, with interesting combination flavors: sweetish onion, salty meat and slightly spicy radish.
I used mayonnaise as a dressing and it turned out very filling.
I think it goes very well with this salad. fresh tomatoes, just don’t add them to the salad, but cut them into slices and eat them as a bite.

COMPOUND:

300 g daikon radish,
200~300 g boiled meat,
2~3 large onions (300~400g)

Cut the onion into thin half rings and fry on small quantity vegetable oil.
Make the frying heat below medium.
Fry while stirring until golden brown, being careful not to let it burn.
Wash, peel and cut into thin strips (or, better, grate on a Korean carrot grater).

Cut the meat into strips, the thickness of which approaches the thickness of a match.
Mix onion, meat and daikon. If desired, you can add salt.

Season to taste:

mayonnaise;
sour cream;
vinegar (preferably apple cider vinegar) with vegetable oil;
lemon juice with vegetable oil;
soy sauce with vegetable oil.

Lenten version of the recipe
Eliminate meat (or replace it with mushrooms).
Use only as a dressing lean products(see paragraphs 3-5 of refueling options).

Garlic sauce recipe

The salad is moderately spicy and unusually fresh.
I recommend eating it with meat or chicken.

Ingredients:

Daikon 500 gr.
Salad dressing
Garlic 2 cloves
Vinegar 3% 1 tbsp.
Sugar ½ tsp.
Vegetable oil

Preparation:

Peel the daikon and grate it using a Korean carrot grater into long strips.
Salt, pepper, stir and leave for 30 minutes. Drain the resulting juice.
Chop the garlic not very finely, quickly fry in vegetable oil.
Place the fried garlic along with the oil in which it was fried in a bowl, add vinegar, sugar, salt, mix everything.
Pour the resulting sauce over the radishes.
Garnish the salad with parsley sprigs.

Spicy salad with daikon

Ingredients:

1 small daikon or part of the root weighing 300-350 g
1 fresh cucumber
1 fresh carrot
1 teaspoon Italian herbs
from a quarter to half a teaspoon of dry garlic (from a bag)
pinch of ground black pepper
1 teaspoon French mustard
2-3 tbsp. spoons of nut butter
chopped herbs, salt to taste

Cooking method:

Grate well washed and dried daikon, carrots and cucumber to Korean carrots.
If it is not there, rub it with more or less long shavings on a regular coarse grater, holding the roots along it.
To make the dressing, place the herbs, garlic powder, salt and pepper in a bowl.
Add mustard and peanut butter, knead until smooth. Dressing the salad.

Ingredients:

Daikon – 2 pieces
Water - 750 Milliliters
Salt - 0.25 cups
Sugar - 0.25 cups
White vinegar - 0.25 cups
Turmeric – 0.25 teaspoons

Preparation:

Wash, peel and cut the daikon into quarters or rings.
Make sure that the pieces fit freely in the jar; I cut the rings into four more pieces.

Now you need to prepare the marinade: boil 250 ml of water, add salt, sugar and turmeric, stir.
Then pour in the rest of the water and leave room temperature. The turmeric should dissolve.

Then place the daikon pieces in a jar.
Add vinegar to the marinade, stir, pour the solution over the daikon in the jar.
Add water if necessary.

Close the jar with a lid and store for 4 days in a dark place.
Then you can store it in the refrigerator, but no longer than a month.

Tip: Shake the jar periodically so that the turmeric colors the vegetable and does not just remain at the bottom.

Serve the finished product in Korean style as cold snack.
Perfectly matches boiled potatoes. Bon appetit!

IN modern society It has become quite popular to eat various oriental vegetable crops. And this is not without reason. Many of these vegetables are quite healthy and stimulating. quick loss excess weight. One of the most popular vegetables imported from the east is daikon.

Daikon belongs to the cruciferous family. Simply put, it is a type of radish. This wonderful vegetable grows mostly in Japan. The name means "big root" in Japanese. In its homeland it is called a health vegetable. And this name fully justifies itself. It has a rich set of minerals and vitamins, so necessary for the body. It is very low in calories, only 21 calories per 100 grams of product.

Advice: “Do not expose daikon heat treatment. Beneficial features vegetables are preserved only in their raw form.”

It is usually eaten as part of salads. The best option There will be a salad with a small number of ingredients. Some healthy recipes we'll look at it now.

Salad "Spicy"

Advice: “Replacing daikon with regular radishes will not work; the taste will be completely different. And grating radishes won’t work like that. The salad will taste quite refreshing. Goes very well as a side dish with meat or poultry.”

Ingredients:

Of course, the hero of the “triumph” is daikon, 500 gr.
Salad spices, to taste, will not be superfluous either.
A couple of garlic cloves
Also prepare table vinegar, one teaspoon
Sugar, half a teaspoon
Salt to taste
And a little vegetable oil

Cooking process:

Grate the vegetable into a deep bowl using a carrot grater so that you get medium-long strips. Add salt and spices, stir and refrigerate for 15-20 minutes. The juice accumulated at the bottom of the dish must be drained. If you don't do this, the daikon salad will be incredibly bitter. Next up is garlic. It must be cut not too finely and into a preheated frying pan with oil. Place the fried garlic in a small plate and mix with sugar and vinegar. Pour the resulting substance (sauce) into a bowl with grated daikon and mix thoroughly. Delicious salad ready. You can decorate with any greenery.

Advice: “Many people like to improvise, inventing original recipes. It’s worth knowing that daikon goes well with mayonnaise. Not very dietary, of course, but tasty.”

Salad "Zucchini"

Sometimes you come across quite original recipes for daikon salads. This salad goes well with bacon and bread. Moderately spicy unusual recipe. The whole point is that vegetables are marinated in oil and spices.

Ingredients:

Zucchini, gram 250
Naturally, daikon, also 250 grams
Bunch of parsley
Hot pepper 1 piece
Garlic 1-2 cloves.
5 tablespoons olive oil
Half a lemon
Salt to taste

Cooking process:

Recipes recommend peeling the zucchini and using a knife to thinly slice it into a deep bowl. It’s convenient to use a tool for slicing cheese for this purpose, but that’s something you already have at hand. Daikon can be grated into strips. Well, or plan it too.

Chop the parsley, garlic and pepper with a knife and add to the bowl with the zucchini and daikon. Then add oil and lemon juice. Salt and refrigerate for half an hour. Tasty, healthy, and not an ounce of extra calories.

Salad "Tropics"

Occasionally and completely exotic recipes. For example, one of these salads. The taste is no less original than other recipes.

Advice: “The taste of daikon is very similar to ordinary radish, however, in combination with other vegetables it gives a unique effect.”

Ingredients:

One avocado
Medium-sized persimmon, 1 piece
Half a daikon root, where would we be without it?
Arugula 5-6 sprigs
Lime 1 piece
Sesame, you can use either black or white
Black pepper
Salt to taste
Ginger root about 30 grams
Soy sauce
Vinegar, rice, apple or white wine
Ginger jam

Preparation:

Peel the avocado, remove the pit and cut into slices. We peel the persimmon and also cut it into slices. Cut the lime in half. Squeeze a little juice from one half onto the avocado and persimmon slices previously laid out on a plate.

Cut the daikon into strips using a vegetable peeler. Then place evenly on persimmon and avocado. Decorate it all with arugula leaves.

Grate the ginger root. Squeeze the other half of the lime into a bowl, add vinegar, grated ginger, soy sauce and ginger jam. Mix everything thoroughly and pour the resulting dressing over our salad. Daikon salad is ready. Unique taste and impressive appearance. Such recipes are very popular due to their exotic nature.

Advice: “You need to store daikon in a cool, dark place, and not for long.”

You need to eat not only tasty food, but also healthy food. Almost all the recipes are quite simple and do not take much time. Daikon salad recipes will help you always be in good shape.

Daikon is Japanese radish. The product looks like a long white or green overgrown pear, but you don’t need to ignore this wonderful vegetable.

Daikon contains great amount useful substances such as: carotene, potassium, vitamins B, C, PP. In addition, Japanese radish has fresh taste, pleasant aroma and useful for anyone who wants to normalize functions gastrointestinal tract, improve digestion and slightly increase appetite. Much softer than the usual Russian radish, daikon is an indispensable ingredient in delicious salads. Moreover, you can prepare dishes from any components: meat, vegetables, fish, poultry, nuts, mushrooms. Perhaps you shouldn’t combine daikon with some berries and fruits, but with tender pear, sweet and sour apples, cranberries, grapes or even musk melon, daikon will definitely “make friends” and give salads even more richness taste palette and variety of facets.

Daikon is very useful as a dietary product: the substances contained in the vegetable have a beneficial effect on the normalization of the functions of the entire body and contribute to rapid saturation and, as a result, weight loss. The vegetable has few contraindications: individual intolerance, chronic liver diseases, periods of remission and exacerbation of gastrointestinal problems. Of course, you should not give Japanese radish to small children, but men can and should be fed delicious salads. And we will tell you which ones.

Warm daikon salad

The most delicious warm salad daikon with pork, chicken and green peas requires the following ingredients:

1 medium sized daikon;
1 jar of canned green peas;
1 sweet and sour apple;
1 medium carrot;
1 onion;
100 gr. lean pork;
100 gr. broiler fillet;
100 gr. fresh champignons;
1 tbsp. l. soy sauce;
2-3 tbsp. l. odorless vegetable oil;
50-70 gr. shelled pine nuts;
Spices.

To prepare the salad, you need to heat a wok or any other frying pan, peel all the vegetables and the apple, then do this:

1. Quickly fry the pork cut into small cubes in a spoon of oil until fully cooked;

2. Remove the pork, fry the chicken fillet, also chopped quite finely;

3. Using a vegetable peeler, layer the daikon and carrots, throw the vegetables into the oil left over from frying the meat and also quickly fry until half cooked (let them crunch a little) - this will take no more than 1 minute;

4. Chop the onion into thin half rings and lightly fry in the remaining oil, remove;

5. Turn off the heat, cut the apple into very thin slices;

6. Mix all warm ingredients in a bowl (very carefully);

7. In a jar with a lid, mix oil, soy sauce, pepper, salt and shake the dressing well;

8. Chop the champignons and add to the salad along with strained peas and nuts;

9. Season the salad with dressing, shake the food and serve immediately.

Advice! If you don't love raw champignons, fry them together with the meat, but make sure that all the liquid evaporates.

Vegetarian salad

But a delicious vegetarian daikon salad is prepared from the following ingredients:

1 medium daikon;
1 large bunch of lettuce;
1 large bunch of fresh herbs;
1 jar of canned peas;
0.5 bunch of Chinese cabbage;
1 head of sweet onion;
1 tbsp. l. rice vinegar;
2 tbsp. l. sesame oil;
Spices, sesame seeds.

And now we’re preparing a salad that can be called “oh-down-kilo” with daikon:

1. Peel the daikon, cut it very thin, preferably with a housekeeper;

2. Leaf salad rinse, shake off, pick with hands;

3. Finely chop the greens and add to the cup with the vegetables;

4. Send pre-washed cabbage there, cut into thin ribbons;

5. Peel the onion, chop into half rings as thinly as possible, add to the salad, as well as strained peas;

6. Add rice vinegar, oil to one spoon of pea dressing and shake;

7. Generously pour the salad with daikon, season with salt, pepper, sesame seeds, stir again and serve.

Appetizer with daikon

A unique appetizer with daikon - it is very aromatic and delicious food. Thanks to the oil, it will saturate, but the vegetables will perfectly remove excess toxins. A week of this salad for lunch or dinner along with a piece of chicken and your friends will begin to envy your amazing diet and ask for the secrets of losing weight!

Daikon salad for men is prepared from the following ingredients:

1 medium-sized daikon (preferably white);
1 small black radish;
300 gr. boiled beef;
0.3 tbsp. pomegranate seeds;
1 large unsweetened pear;
0.5 tbsp. walnuts peeled;
1 handful of any prepared mushrooms (boiled, fried, pickled);
1 small pickled cucumber(not sour);
3-4 tbsp. l. aromatic vegetable oils;
Pepper, salt, herbs.

To prepare men's salad with daikon, it doesn’t take much time:

1. Peel daikon, radish, pear;

2. You can take the meat fried or smoked, but you need to cut it into small slices;

3. Also cut the daikon into slices, preferably thinner, like the pear;

4. Grate the black radish, squeeze out the juice and do not pour it out;

5. Add a little salt to the radish pulp, wait a couple of minutes, squeeze again and this juice can be poured out;

6. Chop mushrooms and cucumber thinly;

7. Mix all ingredients in a bowl;

8. Prepare a dressing from oil, a small part of radish juice (about a third of the juice), salt and pepper. Be sure to taste it; if it’s spicy, you can add a little more oil;

It’s a good idea to let the daikon salad sit so that all the ingredients absorb the flavors. If you have chosen a very evil radish or your man does not accept salads without mayonnaise, add a spoonful of sour cream/mayonnaise to the dressing - this will soften the taste of the radish and make tasty dish even more satisfying.

Simple salad

And now the simplest and most delicious daikon salad, what you will need:

1 daikon;
2 tbsp. l. oils;
Salt pepper.

Prepare the salad incredibly quickly: grate the peeled daikon, season with oil and spices. The dish can be served with meat, fish, poultry or potato casserole- marvelous delicate taste daikon will not spoil your mood and will become great supplement for any dish.

Holiday salad

Well, in contrast to simple, holiday salad with daikon. What you will need:

1 large pack crab meat or crab sticks;
1-2 boiled squid;
2 medium fresh cucumbers;
1 medium daikon;
3-5 boiled chicken eggs;
0.5 bunch of Chinese cabbage;
Spices, mayonnaise for dressing.

If you don’t know how to cook squid, then you should defrost the carcasses, peel them from the film (this is easy to do with a knife - pick up the skin and it will quickly peel off), put it in boiling water for 2-3 minutes, remove it and pour it over cold water- the squid is ready. By the way, this delicious salad with daikon “plays” very well. boiled shrimp, which also cook quickly. And now like this:

1. Crab sticks or defrost crab meat, chop into small pieces;

2. Cut the squid into cubes;

3. Peel the daikon, grate it, if very juicy, squeeze it a little;

4. Chop the cucumbers into thin semicircles;

5. Cut the cabbage into short thin ribbons;

6. Peel and chop eggs;

7. Collect all ingredients in a bowl, season with spices, mayonnaise, stir and serve!

If you use shrimp, then you don’t have to cut the small ones, but it’s better to chop the large ones, like crab meat. It's great to let the salad sit, but it's not necessary. And never give away the secret of the dish - guests will not guess that there is daikon in the salad, but everyone will be surprised by the incredibly fresh and spicy taste. And, by the way, it is better to take fatty mayonnaise - with lean mayonnaise Daikon is “not friendly.”

To eat tasty, satisfying and varied, you don’t have to invent anything complex dishes. Daikon is an ideal vegetable that is suitable for preparing any salads. The price of the product is affordable due to its low popularity, which means that today there can be a delicious salad with daikon on the menu that all your family will definitely like.

Similar recipes:

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Daikon is a Japanese radish, a vegetable that is not very popular. However, you can make very tasty salads from it.
Daikon is distinguished by excellent taste characteristics and the presence of many useful substances. Contains potassium, carotene, vitamins B, C, PP. Daikon contains many microelements necessary for humans and contributes to the normal function of the gastrointestinal tract, better absorption of food, and stimulates appetite.

Ingredients of the recipe

Daikon – 600 gr,
head of red sweet onion,
green peas – 100 g,
sesame oil – 2 tbsp. l,
rice vinegar – 2 tbsp. l,
black sesame seeds – 2 tbsp. l,
honey - 2 tbsp. l,
soy sauce - to taste.

Cooking method: how to make daikon salad.

I found the recipe for this light salad in Japanese cuisine. I recommend that vegetarians try daikon salad and also use it as a meal on fasting days. Peel the daikon and grate it into thin strips on a coarse grater or cut it with a knife. Chop the red onion into half rings. Cut the pea pods crosswise into small pieces. Peas can be replaced with green beans. Pre-boil peas or beans for no more than 3 minutes in boiling water. Mix the prepared vegetables. Then prepare the salad dressing. To do this, whisk sesame oil with honey and rice vinegar. Season the salad with this sauce, mix and place in the refrigerator to soak the vegetables for an hour.

Serve daikon salad sprinkled with black sesame seeds and soy sauce. I advise you to eat this salad immediately; if you can’t, then do not store it in the refrigerator for longer than a day. Bon appetit!

Recipe 2. Daikon and apple salad (vegetarian)

Vegetarians will love this simple salad. An excellent salad for dinner, and as a side dish for a portion of protein (meat, poultry, fish, eggs), or on its own if you want something light.

Ingredients:

300 g daikon radish
2 green apples
2 small carrots
50 gr. walnuts
3 tbsp. vegetable oil
1 tbsp. white wine vinegar
a little dill or parsley
salt, pepper to taste.

Cooking process:

1. Peel radishes, carrots and apples. Cut the apples into halves, remove the core and stems. Grate radishes, carrots and apples on a coarse grater.

2. Lightly dry the nuts in a frying pan without oil, stirring constantly, cool and chop coarsely.

Prepare a dressing from oil, vinegar, salt and pepper.

4.Pour over the salad and stir. Sprinkle nuts generously on top. You can decorate the salad with walnut halves.

Recipe 3. Meat salad with daikon

I saw a guy at the market selling something completely incomprehensible - huge white root vegetables, the size of a man’s hand. It turned out to be daikon radish. I've read about it before, but never seen it (although maybe I just didn't pay attention).

I chose the smallest “log” and brought the loot home. I tried it.

Daikon tastes very much like an ordinary cabbage stalk - the same slight specific bitterness, the same juiciness and the same crispness. And only then, after one or two minutes, a mild aftertaste appears, like a radish. Overall, I liked the daikon.

I extracted several recipes from the seller.

The simplest one is to grate the daikon and season it with sunflower oil. Or, alternatively, add sauerkraut.

Well, in the end he gave out a recipe for daikon with meat. This recipe seemed more interesting to me and I quickly prepared it, since it does not require any excessive labor.
The salad came out very pleasant - juicy, crispy, with an interesting combination of flavors: sweetish onions, salty meat and slightly spicy radish. I used mayonnaise as a dressing and the salad turned out very satisfying.
For my taste, fresh tomatoes are very suitable for this salad, but you don’t need to add them to the salad, but cut them into slices and eat them as a bite.

COMPOSITION: 300g daikon radish, 200~300g boiled meat, 2~3 large onions (300~400g)

Cut the onion into thin half rings and fry in a small amount of vegetable oil. Make the frying heat below medium. Fry while stirring until golden brown, being careful not to let it burn.

Wash, peel and cut the daikon into thin strips (or, better yet, grate it on a Korean carrot grater).

Cut the meat into strips, the thickness of which approaches the thickness of a match.
Mix onion, meat and daikon. If desired, you can add salt.

Season to taste:
- mayonnaise;
- sour cream;
— vinegar (preferably apple) with vegetable oil;
— lemon juice with vegetable oil;
- soy sauce with vegetable oil.

Lenten version of the recipe
Eliminate meat (or replace it with mushrooms).
Use only lean products as a dressing (see paragraphs 3-5 of dressing options).

Recipe 4. Daikon salad with garlic sauce

The salad is moderately spicy and unusually fresh. I recommend eating it with meat or chicken.

Ingredients:

Daikon 500 gr.
Salad dressing
Garlic 2 cloves
Vinegar 3% 1 tbsp.
Sugar ½ tsp.
Vegetable oil

Preparation:

Peel the daikon and grate it using a Korean carrot grater into long strips.
Salt, pepper, stir and leave for 30 minutes. Drain the resulting juice.
Chop the garlic not very finely, quickly fry in vegetable oil.
Place the fried garlic along with the oil in which it was fried in a bowl, add vinegar, sugar, salt, mix everything.
Pour the resulting sauce over the radishes.
Garnish the salad with parsley sprigs.

Recipe 5. Spicy daikon salad

Ingredients:

1 small daikon or part of the root weighing 300-350 g
1 fresh cucumber
1 fresh carrot
1 teaspoon Italian herbs
from a quarter to half a teaspoon of dry garlic (from a bag)
pinch of ground black pepper
1 teaspoon French mustard
2-3 tbsp. spoons of nut butter
chopped herbs, salt to taste

Cooking method:

Grate well-washed and dried daikon, carrots and cucumber on a Korean carrot grater. If it is not there, rub it with more or less long shavings on a regular coarse grater, holding the roots along it.
To make the dressing, place the herbs, garlic powder, salt and pepper in a bowl. Add mustard and nut butter, stir until smooth. Dressing the salad.
Sprinkle chopped herbs on top - celery and parsley are perfect.
You can eat it right away, but it’s better to let it sit so that the vegetables are soaked in the dressing.

Recipe 6. Salad with daikon and crab sticks

crab sticks 170g
fresh cucumbers 320 g
daikon radish 181 g
dill 60 g
boiled egg 113 g
Chinese cabbage 114 g
low-fat mayonnaise 117 g

Cut everything, season with mayonnaise and mix.