In the winter cold, fresh daikon salads. Daikon radish salad Daikon radish salad with egg

In Eastern countries, the root vegetable is called Chinese or Japanese radish, white radish, long root. But this doesn’t change the essence; daikon salads always turn out very tasty. White radish snacks, as a rule, are low-calorie and fit perfectly into a diet or lenten menu.

You can make a simple appetizer by adding apples, carrots, Chinese cabbage, cucumbers, and celery. Or make it original and satisfying by diversifying the taste with meat: beef or chicken, crab sticks. The dressing varies, changing the dish beyond recognition.

Traditionally, salads are dressed with sour cream, mayonnaise or butter. But if you want to make the taste of the snack more interesting, add a few drops of vinegar, lemon juice or soy sauce to the sunflower oil - your choice. This dressing is appropriate if the goal is to prepare a lean version of the dish.

Advice! When choosing a product, give preference to medium-sized root vegetables, up to 30 cm in length. They are juicier and more tender in taste.

Daikon salad with egg and sour cream - the best recipe

For the first time I tried an appetizer prepared according to this recipe. And she paid tribute to the subtle specific taste of the vegetable.

You will need:

Root vegetable.
Eggs - a couple.
Carrot.
Onion - ½ head.
Sour cream, salt.

How to cook:

Boil the eggs in advance. Cool, peel, chop into cubes.
Cut the onion in the same way.
Peel the root vegetables and grate them using a large-mesh grater.
Combine the ingredients in a salad bowl, season with sour cream. Add salt, stir and start testing.

Spicy salad with daikon, cucumber, carrots

The appetizer has a very interesting dressing, thanks to which the salad became piquant, spicy and low in calories.

Root vegetable – 350 gr.
Cucumber.
Carrot.
French mustard - small spoon.
Peanut butter.
Italian herbs - the same amount.
Garlic, pepper, celery greens, parsley, salt.

Preparation:

Cut the vegetables into long strips, which is best done on a Korean grater.
Chop the celery and parsley.
Combine all the seasonings for the salad in a bowl.
Season the dish, let it sit for 10-15 minutes so that the vegetables are saturated with the dressing.

How to prepare a salad with Japanese radish and crab sticks

Ingredients:

Daikon radish is a large specimen.
Cucumbers – 2 pcs.
Crab sticks – pack 200 gr.
Dill - a couple of sprigs.
Eggs 2 pcs.
Beijing cabbage – 100 gr.
Mayonnaise – 100 ml.

Preparation:

Boil the eggs, divide into cubes.
Shred the pekinka and chop the dill.
Chop the cucumbers and sticks into cubes and grate the radish with large shavings.
Place the ingredients in a bowl, season, adjust for salt. Stir and enjoy.

Korean daikon - delicious spicy salad recipe

In Korea, the root vegetable has been pickled for a long time, since it is incredibly popular in the country. The appetizer will be spicy, with a pleasant spicy note. Can be served as an independent dish, complement rice, fish, meat.

You will need:

Daikon.
Onion – 2 pcs. medium size.
Sunflower oil - a large spoon.
Wine vinegar - a small spoon.
Coriander, red hot pepper, salt.

Tip: You will find a complete set of Korean seasonings in the package for cooking carrots. Purchase and use for pickling other vegetables.

How to cook:

Coarsely grate the peeled daikon using a Korean vegetable grater.
Add some salt and wait until the juice comes out. Carefully drain it and squeeze the slices a little with your hands.
Cut the onions into half rings and fry in oil until transparent.
Place the roast in a salad bowl with the root vegetable, pour in vinegar, and add seasonings.
Stir the snack and set aside for 10-15 minutes. Then try it and have fun.

Apple salad - a simple recipe

Daikon.
Apple.
Lemon - a quarter.
Soy sauce - to taste.
Black pepper.

Peel the apple and daikon. Cut into thin strips.
Finely grate the lemon or chop it with a knife.
Season the appetizer with soy sauce and pepper. If you want to add salt, add salt.

Recipe for delicious daikon salad with apple

Very interesting taste. The salad is worthy of a festive table; guests will be surprised by the unusual combination of products.

Ingredients:

Daikon – 300 gr.
Green apples - a couple.
Big carrot.
Walnut kernels - 50 gr.
Sunflower oil – 3 tablespoons.
Wine vinegar - spoon.
Pepper, salt.

How to do:

Remove the core and seeds from the apples, remove the skin, and grate coarsely.
Peel both root vegetables and chop into large chips.
Dry the nut kernels a little in a frying pan without oil. Then chop with a knife into small and large crumbs.
Make the dressing, mix oil with vinegar and pepper in a bowl.
Place the ingredients in a bowl, season with sauce, sprinkle with nuts.

Lenten salad with onions and beans - Japanese daikon

Suitable for a Lent menu, if you are on a diet, and will appeal to fans of vegan cuisine.

Required:

Radish – 600 gr.
Red onion - head.
Green beans – 100 gr.
Rice vinegar – 2 large spoons.
Sesame oil - the same amount.
Sesame seeds – 2 tablespoons.
Honey – 2 spoons.
Soy sauce - spoon.

How to cook:

Peel the root vegetable and grate coarsely.
Cut the onion into half rings. Cook the bean pods in advance (exactly 3 minutes in boiling water), cool, and cut into pieces.
Place the ingredients in a salad bowl. Pour in the dressing, stir and enjoy.
To make the dressing, mix honey with rice vinegar, sesame oil, and whisk a little.
To serve, sprinkle the salad with sesame seeds and drizzle with soy sauce.

Beetroot salad with daikon

The recipe is so simple that it can be done in a matter of minutes.

You don't have to boil the beets if you want to get the maximum benefit. Grate the root vegetables and season with oil. To improve the taste, you can add any seasonings, soy sauce, lemon juice, apple cider vinegar to the oil.

Chinese radish meat salad - the best recipe

A spicy and satisfying dish with an unusual combination of ingredients. Original and amazingly tasty. Don’t be surprised by the large amount of onions; it won’t be noticeable in the salad. My favorite meat product is beef.

You will need:

Daikon – 300 gr.
Boiled meat – 250 gr.
Onion – 300 gr.
Mayonnaise, sunflower oil, salt.

The day before, boil the meat, cool, and divide into thin strips.
Chop the onion into half rings, fry in oil until beautifully golden brown.
Grate the radish for Korean dishes, or grate it coarsely.
Combine the ingredients in a salad bowl and season with mayonnaise sauce. Taste and add salt if necessary.

Salad with garlic butter

It’s a quick dish, it’s prepared quickly, but it turns out amazing, so tasty that it’s impossible to stop eating.

Daikon – 500 gr.
Garlic cloves - a couple.
Vinegar 3% - large spoon.
Salt – a pinch.
Sugar – ½ small spoon.
Sunflower oil, salad dressing.

How to cook:

Cut the root vegetable into any shape. You can use rounds, half rings, straws or large shavings.
Pepper, salt, stir, set aside for half an hour.
Finely chop the garlic cloves, throw them into the frying pan, splashing a little oil there. Fry without stopping stirring for just a couple of minutes.
Mix garlic oil with the remaining ingredients specified in the recipe and season the radish. Let it sit for a while and soak.

Chicken and daikon salad

Take the breast, it is more dietary. The dish will turn out tender, slightly spicy.

Required:

Chicken breast.
White radish.
Carrot.
Bulb.
Lemon.
Sour cream – 3 tablespoons.
Pepper, oil, salt.

How to do:

Cut the chicken fillet into cubes and fry in a frying pan until nicely browned. At the end of frying, add a little salt.
Transfer to a plate to cool and sprinkle with lemon juice.
In another frying pan, sauté the diced onion.
Grate the root vegetables using a coarse grater.
Combine the products, season with sour cream, add a few drops of lemon juice. Pepper and stir the appetizer.

Video with recipes for simple daikon salads

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

17 Mar 2017

Content

A variety of products can be used as ingredients for salads, for example, daikon radish. This vegetable is of Japanese origin, and the name of the variety itself is translated from the language of the same name as “big root.” It tastes like black radish, but has a crispier, more delicate structure, because it does not contain mustard oil.

What to cook from daikon

The most appetizing are considered to be not very long root vegetables - up to 40 cm. If we talk about beneficial properties, daikon has a positive effect on digestion due to the content of substances such as fiber, pectin and phosphorus. In addition, the product is low in calories - only 21 kcal per 100 g. For this reason, salads from it turn out to be light and dietary, especially if they are not flavored with mayonnaise. You can prepare other interesting dishes from daikon:

In Japanese cuisine, the root vegetable is often served in thin strips as a side dish for fish.
Daikon is no less appetizing when combined with sushi.
If you add such radish to the soup, it will acquire an unusual piquant taste. In oriental cuisine, this root vegetable is used to make miso soup. This dish includes pasta, a thick broth made from wheat, soy or rice, and a variety of vegetables.
Another option is to stew the root vegetable with seafood, make a spicy dressing out of it with the addition of soy sauce, or marinate it in jars.

In addition to the root vegetable, shoots or leaves of daikon are used in cooking. It is difficult to find them in the grocery store, because they quickly lose their presentation, although it is still possible from time to time. The leaves can be used as a side dish for meat dishes. The shoots are crushed to be used as a dressing, like dill or parsley. The simplest dish is just grated daikon in vegetable oil. It is an excellent substitute for potatoes in soups. It will be delicious if you stew this radish with vegetables or meat.

Salad

The process of preparing such salads will not cause difficulties even for novice cooks. In most cases, radishes are chopped using a grater with large holes. In addition, it can be chopped into thin strips or simply random pieces. To prepare a daikon salad, it is important to think about the dressing in advance. This could be lemon or lime juice combined with olive oil, sour cream, vinegar, sesame seeds or soy sauce. If you do not have the goal of making the dish dietary, then use mayonnaise.

Daikon Salad Recipes

Those who find the taste of radish harsh should prepare it first. To do this, the already chopped root vegetable is simply poured with cold water, and after half an hour is thrown into a colander. This will make the vegetable much softer and juicier. Daikon salad recipes can include a variety of foods:

More often it is carrots, boiled meat, corn, red bell pepper, beans or even cream cheese with cottage cheese. With these products, radish salad will be more nutritious.
For men, warm snacks with the addition of meat components - pork, chicken, ham, beef - are suitable. The ideal addition to such ingredient-rich dishes would be peas, champignons, carrots, apples and nuts.
It turns out no less tasty when adding cucumbers, apples, fresh herbs, onions, ginger or zucchini.
A salad with tender pear, grapes, cranberries or even cantaloupe combined with radish is especially appetizing.

With carrots and apple

Cooking time: 25 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 83 kcal.
Cuisine: Russian.

Daikon salad with carrots and apple reflects a successful combination of vegetables and fruits. Walnuts give it an unusual taste. The dish turns out to be moderately spicy, but at the same time with a slight sweetish aftertaste. The appetizer can be served on its own or as a side dish for protein foods, such as fish, poultry or eggs. The daikon salad recipe recommends using green apples - they are more juicy and crunchy.

Ingredients:

carrots – 2 pcs.;
daikon – 300 grams;
wine vinegar – 2 tbsp;
green apple – 3 pcs.;
spicy spices - to taste;
vegetable oil – 3 tbsp;
walnuts – 50 g.

How to cook:

Wash and peel the radishes, apples and carrots. Next, grind the ingredients - simply chop or grate.
Dry the nuts in the microwave and then crush them into crumbs.
Mix salt with oil and wine vinegar, add spices.
Combine chopped vegetables and fruits, add dressing, stir and sprinkle with nuts.

With carrots

Cooking time: 40 minutes.
Number of servings: 2 persons.
Calorie content of the dish: 56 kcal.
Purpose: for lunch / dinner / quick.
Cuisine: Russian.
Difficulty of preparation: easy.

Daikon salad with carrots features an original combination of products. Fresh vegetables are complemented by sweet raisins and spicy celery. An apple completes the flavor composition; it is better if it is green. Salad with daikon and carrots is not only appetizing, but also very healthy and full of vitamins. To make it look beautiful, it is better to use a Korean carrot grater.

Ingredients:

salt, vegetable oil - to taste;
apple – 1 pc.;
fresh celery - 1 stalk;
carrots – 1 pc.;
raisins – 30 g;
daikon – 100 g.

How to cook:

Rinse the dried fruits thoroughly, then add water and leave for half an hour.
At this time, prepare the vegetables - also wash, peel and chop on a Korean carrot grater.
Just chop the celery finely.
Mix the chopped products, add raisins, season with oil and salt.

With crab sticks

Number of servings: 3 persons.
Calorie content of the dish: 113 kcal.
Purpose: for lunch / dinner / quick.
Cuisine: Russian.
Difficulty of preparation: easy.

Daikon forms an equally tasty composition with seafood, for example, squid or delicate crab sticks. In the latter case, the taste of the salad is simply delicious and very unusual. Boiled eggs make it nutritious, and Chinese cabbage adds special freshness. It is better to season the salad with daikon and crab sticks with mayonnaise, but if it is too rich for you, replace it with sour cream.

Ingredients:

crab sticks – 250 g;
egg – 3 pcs.;
salt - to taste;
Chinese cabbage – 150 g;
cucumbers – 300 g;
mayonnaise – 100 ml;
daikon – 200 g.

How to cook:

If necessary, first defrost the crab sticks at room temperature. Next, remove the film from them and finely chop.
Boil the eggs until cooked.
Rinse the cabbage, shake off the water, then chop into thin strips. Repeat the same with radish.
Cool the boiled eggs, peel them and chop into cubes.
Mix the crushed ingredients, season with mayonnaise, and add salt to taste.

With cucumber

Number of servings: 4 persons.
Calorie content of the dish: 36 kcal.
Purpose: for lunch / dinner / quick.
Cuisine: Russian.
Difficulty of preparation: easy.

Daikon salad with cucumber is a fresh and vitamin-packed dish that can be prepared every day. If you do not want to burden your stomach, then be sure to prepare such a snack. All the ingredients just need to be quickly chopped and mixed, and the salad can be served. Fresh mint and horseradish sauce give it a special taste and aroma. Sour cream is used for dressing, so the salad is not too greasy.

Ingredients:

salt – 1 pinch;
hard cheese – 100 g;
sugar – 1 pinch;
daikon – 1 pc.;
sour cream – 3 tbsp;
horseradish sauce – 0.5 tsp;
fresh mint - a couple of sprigs;
cucumber – 1 pc.;
green onion – 10 g;
ground black pepper – 1 pinch.

How to cook:

Grind mint with sugar, pepper and salt.
Wash and peel the vegetables. Cut the radish and cucumber into thin slices.
Cut the cheese in the same way. Wash the onion greens and finely chop them.
Mix the crushed ingredients, add mint dressing.
Next, combine sour cream with horseradish sauce. Pour the resulting dressing over the salad when serving.

With egg

Cooking time: 15 minutes.
Number of servings: 2 persons.
Calorie content of the dish: 42 kcal.
Purpose: for lunch / dinner / quick.
Cuisine: Russian.
Difficulty of preparation: easy.

Daikon salad with eggs is easy to prepare and has an unusual taste. In addition to these main components, you only need greens in the form of parsley and lettuce leaves. Small quail eggs will look more aesthetically pleasing in the dish. Some of them can be finely chopped and mixed with radishes, while others can be cut in half and decorated with them on top of the salad. Try to repeat the same with green leaves - add some to the food, and use the rest as a pillow for a snack.

Ingredients:

mayonnaise - to taste;
egg – 1 pc.;
salt – 1 pinch;
daikon – 200 g;
lettuce leaves – 3-4 pcs.;
green onions, parsley - half a bunch each.

How to cook:

Wash the lettuce leaves, place on a paper towel and leave to dry. Then place it on a wide plate as a base for the appetizer itself.
Boil the eggs until tender, let them cool, then cut into medium cubes.
Wash the onion and parsley, dry, then finely chop.
Wash the radish too and cut into thin slices, place them on a bed of leaves.
Next, spread a layer of eggs, pour over mayonnaise and sprinkle with herbs.

In Korean

Cooking time: 1 hour 30 minutes.
Number of servings: 3 persons.
Calorie content of the dish: 57 kcal.
Purpose: for lunch / dinner / holiday table.
Cuisine: Korean.
Difficulty of preparation: easy.

Fans of spicy, aromatic appetizers should take note of the Korean daikon salad. This dish can be an option for any meal, even on a holiday table. Monosodium glutamate, a salt that enhances the flavor, makes this snack even better. Koreans themselves add it to salads. For a light taste, just a third of a teaspoon is enough. Be sure to grate the ingredients using a Korean carrot grater. This is the highlight of preparing this salad.

Ingredients:

hot pepper – 0.5 tsp;
carrots – 1 pc.;
ground black pepper – 0.25 tsp;
cucumber – 1 pc.;
salt – 2 tsp;
sweet pepper – 1 pc.;
sunflower oil – 4 tbsp;
daikon – 1 root vegetable;
vinegar 6% - 2 tbsp;
ground coriander – 0.5 tsp;
brown sugar – 1 tsp;
garlic – 3 cloves.

How to cook:

Rinse the vegetables thoroughly, peel them, then chop everything using a Korean carrot grater.
Mix them, knead them with your hands to release the juice.
In a glass bowl, combine vinegar, spices, oil and crushed garlic, mix everything.
Pour the resulting dressing over the salad and leave for 1 hour to marinate.

With Chiken

Cooking time: 30 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 77 kcal.
Purpose: for lunch / dinner / quick.
Cuisine: Russian.
Difficulty of preparation: easy.

Salad with daikon and chicken can be a complete lunch or dinner, because it turns out to be satisfying and nutritious. It is better to take the meat in the form of fillet, because it does not require any special long-term preparation. In addition, this part of the chicken is softer and more tender. Radish can easily be replaced with radishes - this will not affect the taste of the dish. Potatoes give the salad additional nutritional value, and sausage cheese gives it an unusual smoky flavor.

Ingredients:

frozen green peas – 100 g;
carrots – 1 pc.;
egg – 2 pcs.;
onion – 1 pc.;
chicken breast – 700 g;
olive oil - to taste;
potatoes – 4 pcs.;
daikon – 150 g;
sausage cheese – 200 g;
salt - to taste.

How to cook:

Wash the carrots, peel and chop with a grater.
Cut the sausage cheese into small cubes.
Chop the onion into half rings, marinate with lemon juice, leave for 20 minutes, then strain off the liquid.
Soak frozen peas for 10 minutes, then drain in a colander.
Hard boil the eggs. When they have cooled, peel and finely chop.
Separately cook the chicken, cut it into pieces while still warm.
Combine all the prepared ingredients, pepper, add salt, season with oil and mix.

With sour cream

Cooking time: 10 minutes.
Number of servings: 2 persons.
Calorie content of the dish: 27 kcal.
Purpose: for lunch / dinner / quick.
Cuisine: Russian.
Difficulty of preparation: easy.

Of all the above, daikon salad with sour cream can be considered the easiest to prepare. In addition to the two main products, the recipe only requires sour cream for dressing and some green onions. All ingredients are crushed in literally 10 minutes, mixed, and the salad is ready. The calorie content of such a dish is low, so it is quite suitable for a diet snack or even a light dinner.

Ingredients:

salt, pepper - to taste;
daikon – 1 pc.;
green onions - to taste;
sour cream – 100 g.

How to cook:

Wash the radish, pat dry with paper towels, then peel and grate.
Season with pepper, salt, sour cream, add finely chopped onion.

With meat

Cooking time: 20 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 48 kcal.
Purpose: for lunch / dinner / quick.
Cuisine: Russian.
Difficulty of preparation: easy.

Salad with daikon and meat is a truly amazingly tasty dish. In addition, it is very nutritious, so it’s perfect for a diet dinner or light snack. Meat can be used here in a variety of forms - simply boiled or baked in the oven. Anything will do, be it beef, pork or chicken. In the latter case, the salad will be more dietary.

Ingredients:

apple cider vinegar – 2 tbsp;
daikon – 300 g;
sour cream – 2 tbsp;
onions – 2 pcs.;
mayonnaise – 50 ml;
vegetable oil – 2 tbsp;
beef – 300 g.

How to cook:

Peel the onion and chop it into ring halves. Next, pour over boiling water or sauté in oil until soft.
Wash the radish and grate it using a Korean carrot grater.
Boil the meat in salted water until cooked, then cool and cut into small slices.
In a separate container, mix mayonnaise with oil, vinegar and sour cream.
Mix the crushed products, season with the prepared sauce.

With cabbage

Cooking time: 1 hour.
Number of servings: 5 persons.
Calorie content of the dish: 112 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Difficulty of preparation: easy.

This type of vegetable radish goes well with cabbage - white, Chinese or Beijing. The latter has a particularly delicate taste, so it turns out very appetizing in a salad. To make it even softer, you can mash the chopped leaves with your hands. This way the daikon and cabbage salad will be tender, but still crunchy. Instead of mayonnaise, you can use vegetable oil for dressing.

Ingredients:

ground black pepper - to taste;
daikon – 1 pc.;
canned peas – 100 g;
salt - to taste;
Chinese cabbage - a small head;
mayonnaise – 2 tbsp;
dill – 1 small bunch.

How to cook:

Wash and peel all vegetables thoroughly. Remove the skin from the radish and strain out the excess juice from the peas.
Chop the cabbage thinly and mash it a little with your hands.
Grate the radish on a Korean vegetable grater.
Combine the crushed ingredients, add peas and chopped herbs.
Add salt, pepper and mayonnaise, mix everything.

Salad with daikon - cooking secrets

Experienced chefs always have simple recommendations in stock that will help make any dish tastier. The secrets of making daikon salad can be combined into the following small list:

When using seafood, such as shrimp, it is better to chop them finely. Small specimens can also be added whole. The same goes for crab meat.
If mayonnaise is used as a dressing, take it only with fat, because daikon does not go well with lean at all.
To make the salad taste even more intense, let it sit for at least half an hour, although this is not necessary.
The bitter taste of a very “evil” relka will be softened by a small amount of sour cream. It is added to the mayonnaise - the resulting mixture and seasoned with the salad.
To decorate the salad, use carving tools. Daikon lends itself well to them - cut out stars, crescents, snowflakes or any other elements.

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Daikon salad: recipes with photos

Daikon is a Japanese radish, a juicy and crispy-tasting vegetable of white color, oblong shape. Salads with radish are little known in our countries, and very wrongly, because it is a healthy root vegetable, rich in many vitamins, microelements and beneficial properties. It has an amazing taste and, unlike ordinary radish, is not bitter at all.

In order for this miracle vegetable to fully open, so to speak, after chopping, it must be allowed to stand, then drain off the excess liquid and add to the dish.

In the salad, radish is used as the main ingredient; other vegetables are added for taste and variety: carrots, cabbage, bell peppers, onions, cucumbers and more. They also add various types of meat or fish, and sometimes fruits.

The dressing for radish salad is most often olive or sesame oil; this is how dietary or lean salads are seasoned. There are also sour cream mayonnaise sauces, which makes the dish more rich. It all depends on desire. Top is decorated with fresh herbs and sesame seeds. Let's take a look at some ways to prepare salads with daikon radish.

How to make daikon radish salad - 15 varieties

An easy stand-alone dish or a great addition to lunch or dinner.

Ingredients:

Pork pulp - 200 gr.
Blue onion - 1 pc.
Lemon juice - 1 tbsp.
Radish - 1 pc.
Parsley - 1 bunch.
Sour cream - 2 tbsp.
Salt, pepper - to taste
Sugar - 0.5 tsp.

Preparation:

Peel the onion and cut into half rings, place in a deep saucer, pour in lemon juice, sprinkle with sugar, cover with cold water and let stand for 10 minutes. Boil the meat in salted water until tender, then cool and cut into strips. Peel the Japanese radish and grate it on a coarse grater. Drain liquid from pickled onions. Combine meat, radish and onion, add salt, pepper, sour cream and mix everything. Before serving, garnish with fresh herbs.

A simple, autumn and vitamin salad.

Ingredients:

Daikon radish - 1 pc.
Fresh carrots - 2 pcs.
Fresh cucumbers - 2 pcs.
Walnuts - 50 gr.
Sesame oil - 2 tbsp.
Salt - to taste.

Preparation:

Dry the nuts in a frying pan, then cool and chop with a knife. Peel carrots and radishes, wash under running water and grate in long thin strips on a special grater. Wash fresh cucumbers and cut into strips. Combine all ingredients, add salt, add oil, mix. Place in a salad dish and sprinkle with nuts.

Juicy radish in its own juice

Ingredients:

Japanese radish - 1 pc.
Green peas - 50 gr.
Blue onion - 30 gr.
Salt, pepper - to taste.
Sugar - 1 tsp.
Lemon - 0.5 pcs.
Black sesame seeds - 1 tbsp.
Olive oil - 2 tbsp.

Preparation:

Peel and grate the radish on a coarse grater. Cut the green peas into several pieces. Cut the onion into half rings. Mix everything in one bowl, squeeze out the lemon, add sugar and let stand for 10 minutes.

To prevent the radish salad from floating in liquid, after chopping, let it stand and then drain all the liquid.

Then season with salt, pepper and olive oil. Mix everything. Garnish with greens and sesame seeds.

Juicy salad for lovers of vegetarian cuisine.

Ingredients:

Green mango - 100 gr.
Daikon - 100 gr.
Carrots - 100 gr.
Lime juice - 2 tbsp.
Sesame oil - 2 tbsp.
Sugar, salt - to taste.
Cilantro - 1 sprig.

Preparation:

Peel and grate radish, carrots and mango into equal strips. Place everything in one bowl. For the dressing, mix lime juice with sesame oil, salt and sugar. Pour the sauce over the salad, stir and garnish with cilantro sprigs.

A light and delicate salad for those who love a healthy diet.

Ingredients:

Green apple - 1 pc.
Bell pepper - 1 pc.
Daikon radish - 200 gr.
Carrot - 1 pc.
Parsley - 1 bunch.
Salt - to taste.
Apple cider vinegar - 1 tbsp.
Vegetable oil - 2 tbsp.

Preparation:

Wash, remove seeds and dice the red bell pepper. Chop the greens. Peel the daikon and carrots and grate them using a Korean carrot grater. Peel and core the apple and cut into cubes.

To prevent the apple from darkening, immediately after chopping, pour lemon juice over it.

Combine all the products, pour in vinegar, vegetable oil and add salt. Serve to the table.

A savory dish that perfectly complements hot dishes.

Ingredients:

Daikon radish root - 1 pc.
Green apple - 1 pc.
Carrots - 1 pc.
Mayonnaise - 1 tbsp.
Salt - to taste.
Garlic - 3 cloves.

Preparation:

Peel, rinse and grate daikon, apple and carrots using a Korean carrot grater. Squeeze the garlic, add salt, mayonnaise and mix everything. Place on a salad platter.

A tender and delicious dish.

Ingredients:

Shrimp - 300 gr.
Daikon - 1 pc.
Corn lettuce leaves - 100 gr.
Soy sauce - 2 tsp.
Vegetable oil - 3 tbsp.
Sugar - 1 tsp.
White wine - 3 tbsp.
Apple cider vinegar - 1 tsp.
Salt pepper.

Preparation:

Slice the Japanese radish into thin ribbons.

In order for the radish to be crispy and juicy, you need to place it in ice water and refrigerate for at least 20 minutes.

Fry the shrimp in a frying pan with vegetable oil for several minutes. Wash and dry the lettuce leaves. Remove the radish, drain all the water, and combine with the salad and shrimp. For the sauce, mix oil, soy sauce, vinegar and wine. Drizzle over salad and add salt and pepper as desired.

A spicy, tangy and crunchy addition to lunch or dinner.

Ingredients:

Radish root - 500 gr.
Salt - 1 tbsp.
Sugar - 1 tbsp.
Ground black pepper - a pinch.
Red pepper - on the tip of the knife.
Vinegar - 2 tbsp.
Unrefined vegetable oil - 2 tbsp.
Dried cloves - a pinch.

Preparation:

Remove the skin from the radish using a vegetable peeler. Chop the daikon into small strips and set aside. Next make the marinade. For a liter of boiling water, add a tablespoon of salt, the same amount of sugar, pepper, vinegar, oil and mix everything. Pour hot brine over radishes. Add hot pepper and cloves. Leave for 3 - 4 hours. Then drain all the liquid. When serving, decorate with greens.

The delicate and rich taste of this dish will pleasantly surprise guests.

Ingredients:

Avocado - 1 pc.
Daikon - 100 gr.
Cucumber - 1 pc.
Shallot - 1 pc.
Green onions - 1 branch.
Lettuce leaves - 30 gr.
Olive oil - 3 tbsp.
Salt - to taste.
Rice vinegar - 1 tbsp.

Preparation:

Cut the cucumber into circles, the avocado into thin slices. Grate the daikon. Cut the shallots into thin rings. Arrange radish, cucumber, shallot and avocado beautifully in a salad bowl. Add green onions. Season with oil, vinegar and salt.

A light salad with aromatic dressing will not leave you indifferent at the dinner table.

Ingredients:

Daikon - 250 gr.
Cabbage - 100 gr.
Carrots - 100 gr.
Broccoli - 100 gr.
Mustard - 0.5 tsp.
Mayonnaise - 1 tbsp.
Sour cream - 2 tbsp.
Salt pepper.
Green onions - 30 gr.
Parsley - 1 sprig.

Preparation:

Grate the radish and carrots on the same grater. Chop the cabbage, add salt and lightly mash with your hands. Chop broccoli and greens. Combine all ingredients. For the sauce, mix sour cream, mayonnaise, mustard, salt, pepper and season the salad.

A dish for spicy lovers

Ingredients:

Sweet pepper - 1 pc.
Carrots - 1 pc.
Daikon - 1 pc.
Fresh cucumber - 1 pc.
Ginger - 30 gr.
Chili - 0.5 pcs.
Sesame oil - 3 tbsp.
Soy sauce - 1 tbsp.
Lemon juice - 1 tbsp.

Preparation:

Prepare a sauce from sesame oil, lemon juice, chili pepper, ginger and soy sauce. Stir and set aside. Cut bell peppers, radishes, cucumbers and carrots into thin strips. Mix everything in one dish, pour over the sauce and serve. Bon appetit.

Vitamin salad for winter time

Ingredients:

Daikon radish - 1 pc.
Carrots - 1 pc.
Apple - 1 pc.
Green onion - 30 gr.
Sugar - 0.5 tsp.
Salt, pepper - to taste.
Olive oil - 2 tbsp.
Lemon juice - 2 tbsp.

Preparation:

Cut carrots, daikon and apple into thin strips. Chop green onions. Combine everything in a large common bowl. For the sauce: mix salt with lemon juice, olive oil, sugar and ground white pepper. Pour over salad and stir.

Ingredients:

Daikon - 1 pc. (large).
Carrots - 1 pc.
Sweet pepper - 1 pc.
Cucumber - 1 pc.
Sunflower oil - 3-4 tbsp. l
Vinegar 6% - 2 tbsp. l.
Garlic - 3-4 cloves.
Sugar - 1 tsp. no slide.
Ground coriander - 1/2 tsp.
Hot pepper -1/2 tsp.
Ground black pepper -1/4 tsp.
Salt 1-2 tsp.

Anyone who cares about their health and figure, and cares about proper nutrition, simply must include daikon salad in their diet. It is not for nothing that this root vegetable is considered a symbol of longevity in Japan. It is added to salads, soups, main courses, eaten raw, stewed and pickled.

Many Japanese and Korean dishes are simply unthinkable without daikon. The long, carrot-like, white root vegetables are a type of radish but, unlike their Western counterparts, do not contain mustard oils. Daikon tastes closest to radish, but does not have a pronounced aroma.

Both taste and benefit

Daikon radish salad is a tasty and healthy dish, the daily consumption of which will have a beneficial effect on the body and add variety to the diet. A delicious salad with daikon will charge you with vitamins A, B, PP and H.

Root vegetables contain a lot of potassium, calcium, iron, phosphorus, and iodine. In addition, daikon contains a rare enzyme that improves the digestion of foods containing starch.

Daikon salad recipes are very popular among people on a diet. 100 grams of this radish contains only 21 kcal, and thanks to its high fiber content, the product is quickly and easily digested and suppresses hunger.

Even the simplest daikon salad, eaten daily, will help cleanse the liver and kidneys, and can even dissolve stones in the latter. Radish effectively fights infections and viruses, has an antiseptic effect, and can be used to prevent cancer, cardiovascular diseases, and thrombosis.

White radish salad, as daikon is often called, will help strengthen bone tissue, teeth, and improve the condition of hair and nails. Recipes for salads with daikon radish should be on the menu of people suffering from stress and depression; the root vegetable helps calm the nerves, concentrate attention and restore peace of mind.

Many recipes with photos will help you prepare daikon salads for every taste. Unlike other types of radish, daikon has a moderately spicy taste without bitterness, it is good on its own, cut into slices, lightly salted and drizzled with oil and lemon juice.

But the most delicious daikon salads are obtained by adding other ingredients: carrots, apples, pears, cucumbers, fresh herbs, onions. Cottage cheese or cheese, eggs, boiled meat, beans or corn add nutritional value to snacks.

Suitable dressings include vegetable oils, soy sauce, vinegar, sour cream, and mayonnaise. By the way, if daikon is added to salads in grated form, as in the photo, then you need to eat the dish immediately after cooking, since the radish oxidizes very quickly.

Try at least once to prepare a simple salad with daikon according to one of the recipes, and perhaps your opinion about healthy eating will change.

Preparation

Do you like spicy and flavorful snacks? Then be sure to try making Korean daikon salad. This light dish will complement any meal and is suitable even for a holiday table.

Daikon needs to be peeled and chopped using a Korean grater.
Cut the cucumber and seeded sweet pepper into thin strips.
Grate the carrots on a Korean grater, add salt, and press with your hands to release the juice.
Combine the ingredients in a glass bowl, sprinkle with sugar, salt, and mix. Pour vinegar over the vegetables, add spices, crushed garlic, vegetable oil, mix well. By the way, it is better to lightly fry ground coriander in a dry frying pan, so it will release its aroma better.
The amount of spices and dressing indicated is approximate and can be adjusted to suit your personal taste.
Korean daikon salad with carrots should sit in the refrigerator for at least an hour to marinate the vegetables.

By the way, Koreans often add monosodium glutamate to their salads; this salt, known as a flavor enhancer, will make the snack even better. For the specified amount of ingredients, only 1/3 tsp is enough.

Options

Daikon and sour apple make an excellent light and juicy salad. The radishes need to be peeled, coarsely grated, and the apples cut into small cubes. Add chopped onion to them, season with mayonnaise, stir, adding salt if desired. Season the same ingredients with low-fat sour cream and add chopped parsley to create a simple traditional Japanese salad of daikon with onions and apples.

A real vitamin bomb - daikon salad with carrots and apple. The ingredients are grated, salted and seasoned with mayonnaise or sour cream. Try making a sweet version of the salad, in which case no salt is needed, but a spoonful of liquid honey is added to the sour cream, and the salad itself is sprinkled with walnuts or sesame seeds.

The simplest but healthiest salad is made from daikon with cucumber. The products are grated on a coarse grater, chopped green onions, salt are added and seasoned with any vegetable oil.

Daikon and chicken make a hearty salad that can replace a light lunch. Boil chicken breast, potatoes and eggs, then cut into cubes. Coarsely grate daikon with carrots. Chop the red onion into half rings, pour over lemon juice and leave for 10-15 minutes. Combine everything in a salad bowl, add diced cheese, salt and mix with olive oil.

Vegetable salad with daikon can be supplemented with boiled beef, fish, and squid. An interesting appetizer is made with the addition of seaweed, beets, and tomatoes. And sake added to the dressing will give the salad a truly Japanese taste.

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.