Light daikon salad. Daikon salad - recipes with photos

Daikon is often called Chinese radish, since it was first grown in households there. On appearance it resembles a carrot, but only large sizes. It tastes slightly bitter, but this bitterness makes dishes even more piquant and interesting. To balance the flavor combination, when preparing daikon salad, various vegetables and fruits are added to it. The most popular vegetables that are included in daikon salads are cucumber, carrots, parsnips, and zucchini. As for fruits, apples, pears, mangoes, etc. can add sweetness to the salad.

Unlike its counterparts, ordinary red or white radish, daikon is less bitter, and it is also much softer and more tender. Its fibers are not as sweaty and tough, so it is not often boiled or fried for salads. Sometimes daikon is fried in tempura, a batter that is then dropped into hot vegetable oil. In this form, it acquires an additional crispy crust.

The benefits and harms of daikon

Before you start preparing daikon salads, you need to make sure that this root vegetable will not harm you. It is not recommended for consumption by people who have stomach ulcers, kidney problems, gout, or liver diseases. Also, it should not be eaten by people who have problems with metabolic processes in the body. Also, individual intolerance to this product can become an obstacle to its use.

In other cases, this root vegetable is even very useful; in moderate quantities, it perfectly improves the general condition of the body.

List it healing properties very big. It's no secret that this vegetable contains a large number of vitamin C and B, which are responsible for the level of immunity in the body. Ascorbic acid is also a strong antioxidant that prevents cell aging. IN eastern countries Daikon is consumed regularly.

Just imagine that 50 g of daikon contains 115 mg of potassium and 10 mg of sodium. It contains absolutely no cholesterol or carbohydrates.

Daikon is a dietary food product, since 100g of fresh daikon contains only 20 kcal.

Chinese radish was appreciated in the process of fighting viruses and bacteria. Daikon salad improves immunity, fights viruses and protects the body. In addition, this vegetable perfectly cleanses blood vessels, it removes cholesterol from the blood and strengthens the walls of blood vessels. It is recommended to eat it in fresh those who have problems with the cardiovascular system.

Daikon can be called a powerful “cleanser”, as it is able to remove harmful waste, toxins and radiation from the body. By its nature, this vegetable does not absorb harmful substances from the soil and the external environment, so it is often a completely healthy and natural vegetable.

How to choose the right daikon?

For this root vegetable to be truly healthy, it must first be fresh. Checking the freshness of daikon is easy. To do this, you need to look at its skin; it should be dense, shiny and smooth. If the skin is limp and when pressed the fruit becomes soft, then this indicates that it is not the first freshness. Daikon loses its freshness especially quickly if stored with tops. The leaves draw all the nutrients and moisture from the fruit.

Also, the outer surface of the daikon should not have growths, damage or dents. Inside, the fibers should be uniform, without voids or stains.

If the vegetable has dark spots, then this indicates that the daikon is infected with putrefactive bacteria. If you cut off the affected area, the fruit still cannot be used for cooking, since the bacteria could spread to other parts of the fruit.

In order for this vegetable to retain its beneficial substances, it must be stored correctly. If daikon is stored together with the tops, the maximum shelf life in the refrigerator will be 3-4 days. If the tops are cut, the daikon can keep its freshness for up to a month. It is better to wrap it in a paper bag or put it in a tray on the bottom shelf of the refrigerator, or in the department for storing fresh vegetables.

Prepare a salad of daikon, cucumber and carrots

This salad can be called exotic, as it will be slightly spicy and sweet at the same time. To prepare this salad you need to take:

200 g daikon,

200 g carrots,

300 g cucumber,

a teaspoon of coriander,

a teaspoon of cumin,

half a teaspoon of ground black pepper,

Sesame oil,

sesame seeds,

ground red pepper,

soy sauce.

The cooking process is simple and does not require special culinary skills. Peel daikon, carrots and cucumber. Grate each of these vegetables using a Korean carrot grater. Add soy sauce, the indicated spices and seasonings to the grated vegetables. Season all this with sesame oil. If you don’t find such oil, then flavor regular vegetable sunflower oil with garlic. To do this, pour the required amount of oil into the frying pan; when it starts to bubble, add squeezed garlic. The garlic should fry for 2 minutes. After this, remove it from the oil and season the salad with aromatic oil.

To decorate the salad, you can take sesame seeds, which must first be fried in a dry frying pan.

Hearty daikon salad

This salad will appeal to many people, as one serving can easily fill you up. What gives this salad its satiety hard cheese, boiled eggs and mayonnaise.

To prepare this salad you need:

100 g hard cheese,

200 g fresh daikon,

2 boiled eggs,

2 carrots,

2 cloves of garlic,

salt and pepper to taste.

The first stage of preparation is to peel the daikon and carrots. Both ingredients need to be grated on a coarse grater. To make the daikon even softer, you need to salt it and leave it in the refrigerator for 20 minutes.

During this time, hard cheese and boiled eggs are also grated. Mix mayonnaise with squeezed garlic, salt and black pepper. All that remains is to mix all the ingredients together. Mix the finished salad well with mayonnaise, sprinkle each serving on top and garnish with sliced rings of boiled eggs.

Daikon salad with smoked fish

This version of the salad will appeal to those who love smoked fish. Eel is best suited for this dish, but since it is an expensive fish and not everyone can afford it. It can be replaced with any other smoked fish, such as catfish.

To prepare this salad, you need:

200 g daikon,

200 g smoked fish,

soy sauce,

red hot pepper,

ground black pepper,

coriander.

Peel the daikon and grate it on a carrot grater. Cut the tomato into half rings. Season the prepared ingredients and add salt to taste. Add red hot pepper especially carefully so as not to spoil the taste of the dish. To prevent the salad from stacking, it must be consumed immediately after preparation. Rye croutons or cheese sticks are great additions to this salad.

Sweet daikon salad

This recipe is suitable for those who are on a diet, since all the ingredients used are low-calorie, and the taste of this salad will be sweet. To prepare this salad you need to take:

100 g fresh daikon,

2 green apples,

1 carrot,

sour cream - 3 tablespoons,

honey - 2 teaspoons,

cinnamon on the tip of a knife,

a teaspoon of grated ginger.

Daikon and carrots need to be peeled and passed through a fine grater. Cut the apples into strips. The peculiarity of this recipe is that the ingredients release their juice. Therefore, the grated and chopped components need to be poured with honey and sour cream. After 5-10 minutes, the ingredients will release juice, then add fresh grated ginger and cinnamon to the salad.

This recipe is perfect for both a snack and an evening low-calorie dinner.

Korean daikon salad

This recipe will appeal to those who love hot and spicy flavors. Daikon prepared according to this recipe is somewhat reminiscent of the taste of Korean carrots, since a mixture of seasonings is used to season it.

To prepare you need:

500 g daikon,

3 cloves of garlic,

2 tablespoons vinegar,

2 tablespoons sugar,

1 level teaspoon ground black pepper,

2 teaspoons coriander,

3 tablespoons vegetable oil,

fresh greens.

There is nothing complicated in preparation, since you only need to peel and grate the daikon on a grater for Korean carrots. Add all the other ingredients to the daikon and mix everything thoroughly. Add salt to taste. For those who like a spicier taste, you can add a little more garlic or ground red pepper.

Daikon is a Japanese radish, a vegetable that is not very popular. However, it can be used to make very delicious salads.

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.

Recipe 1. Japanese daikon salad with onions and peas

Ingredients of the recipe

Daikon - 600 gr,
head of red sweet onion,
green pea bean - 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.

Recipe this light salad I found it in Japanese cuisine. I recommend that vegetarians try daikon salad, and also use it as a meal in fast 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, 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. 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
2 cloves of garlic,

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.
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 snack.

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 option 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.

Daikon - Japanese radish, juicy and crispy-tasting vegetable white, oblong shape. Salads with radish are little known in our countries, and very wrongly, because this is a healthy root vegetable, rich in many vitamins, microelements and beneficial properties. It has amazing taste and, unlike ordinary radish, it 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 drained 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 pepper, onion, cucumber and more. They also add different kinds meat or fish, and sometimes fruit.

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 over lemon juice, sprinkle with sugar, pour 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 rub in long thin strips on 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 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.

Tender and rich taste This dish will pleasantly surprise your 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 into thin strips bell pepper, radish, cucumber and carrots. 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.

Daikon is the closest relative of radishes and radishes. In its homeland, Japan, it is one of the most consumed vegetables. 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 daikon salad even for children. And in Japan, its use is not limited to salads; it is used as a side dish for fish or in soups and even in fermentation (the famous takuan appetizer).

Useful properties of daikon

You can talk about the usefulness or harmfulness of any product for quite a long time, as many scientists as there are as many opinions. But the fact that countries such as Japan and China, where daikon is a component of almost the daily diet, are record holders for the number of long-livers, makes one involuntarily think. It is worth saying that daikon is primarily a dietary product; one hundred grams contains only 21 kilocalories and 34% of the daily requirement of 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.

The easiest salad option

Daikon is an essential ingredient Japanese cuisine. So 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 nori seaweed sheet. This daikon 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 the daikon into thin strips or grate it, then season with the prepared sauce and sprinkle with sesame seeds.

Daikon and carrot salad: recipe

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;
white and black sesame seeds - 1.5 tsp each.

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

In the first case, the daikon and carrot salad will turn out to be 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 white sesame seeds in a dry frying pan until golden brown. Combine daikon and carrots in a serving bowl, drizzle with dressing and sprinkle with seeds.

Daikon salad with cucumber: recipe

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 - ¾ 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 into thin slices, and cut the daikon lengthwise and chop it 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 daikon salad is super easy to make, low in calories, and tastes great.

Salad with egg, daikon and cheese

Since daikon itself has a 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, as it has an unusual taste and freshness.

Salad with pasta and daikon

Do you want to diversify your table or surprise your guests? Then be sure to try this option. This is an unusual and very filling daikon salad; recipes vary depending on whether you use regular pasta or rice noodles. You will need the following ingredients:

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

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.

This amazing vegetable definitely deserves attention. Dishes made from it turn out tasty, unusual and low in calories, which is important. By experimenting with the composition of dressings, you can create your own daikon salad. In addition, 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.

This vegetable is still little known in our country. And undeservedly. It has a delicate taste, does not contain rare oils, medicinal properties. In the homeland of Japanese radish, many different dishes are prepared from it. In Russia, daikon salads have become popular.

The salad is simple to prepare, has a wonderful taste and will bring undoubted health benefits by enriching the body with vitamins.

Ingredients:

one daikon, carrot and apple;
sour cream or mayonnaise.

How to cook:

Grind all the vegetables on a large-hole grater.
Season with sour cream or mayonnaise, not forgetting to add salt.

It is not necessary to peel daikon for salad; just rinse it well using a brush.

Cooking with radishes

A delicious salad with radishes and daikon is an ideal breakfast addition.

Ingredients:

daikon – 1 pc.;
fresh radish – 1 bunch;
green onion – 100 grams;
sour cream, salt for dressing.

How to cook:

We wash the daikon and radishes under water, remove the tops, and dry with a towel.
Finely chop the green onions and add to the salad.
Mix all ingredients thoroughly and lightly tasty dish ready!

Daikon radish salad with cucumber

Ingredients:

daikon – 2 medium root vegetables;
cucumber – 1 pc.;
green onions – 30 grams;
canned green peas – 0.5 cans;
mayonnaise or sour cream for dressing.

How to prepare salad with daikon and cucumber:

Peel the daikon radish, wash the cucumber and green onions thoroughly in water. Let's dry.
Three daikon on a coarse grater, chop cucumber and onion. Mix everything in a salad bowl.
Season the salad with mayonnaise or sour cream.

Appetizer with crab sticks

This appetizer will pleasantly surprise you and your guests with its versatility of taste and originality.

Ingredients:

crab sticks – 200 grams;
hard cheese – 100 grams;
daikon – 0.5 pcs.;
garlic – 3 cloves;
mayonnaise – 100 grams;
dill – 30 grams.

How to cook:

We clean the crab sticks from the cellophane, press them a little at the edges, and straighten them into a flat sheet.
Prepare the crab stick filling for the roll. To do this, we need to grate cheese, peeled daikon and garlic on the finest grater. We fill this mass with mayonnaise and knead it with a fork.
We form rolls by placing them in crab stick filling.
Let it sit in the refrigerator for half an hour so that the pieces hold their shape well.
We wash and chop the dill.
Rub the rolls with the remaining mayonnaise and sprinkle with dill. Ready!

Daikon salad with egg

A very simple quick salad.

Ingredients:

daikon – 1 pc.;
chicken eggs – 3 pcs.;
fresh greens (dill, parsley) – 30 grams;
green onions – 50 grams;
sour cream, salt and ground black pepper for dressing.

How to cook:

Boil the eggs hard, peel and cut into cubes.
We clean and cut the daikon in the same way.
Wash the greens and onions, chop them, add them to the salad bowl with the rest of the ingredients.
Season the salad with sour cream, salt and pepper. Bon appetit!

Korean radish recipe

An original recipe, simple but very tasty. This salad can be stored in a cool place for quite a long time, so it is better to prepare a large portion at once.

Ingredients:

daikon – 2 large root vegetables weighing 1 kg each;
500 g carrots;
4 heads of garlic;
150 ml each of vegetable oil and 9 percent vinegar;
spices intended for cooking carrots in Korean - 1 tablespoon;
two tablespoons of sugar and salt.

How to cook:

We clean the washed daikon and cut it into thin strips or three on a special grater for Korean carrots.
Sprinkle it with salt. Let stand until the juice is released.
We prepare carrots in the same way, but there is no need to salt them.
Mix both components, draining the juice into a separate bowl. You can simply drink it, as it is very useful.
We pass the garlic through a press, having previously cleaned it. In a large bowl, mix all ingredients except oil. At this stage, you need to taste the dish for salt, as some of it has gone with the daikon juice.
Distribute the Korean mixture in a large bowl in a thin layer.
Heat the oil until smoking appears and pour it over the prepared vegetables.
Let stand for 5 minutes covered and pack into jars to put in the refrigerator.

Hearty daikon and chicken salad

And it's really filling. But if you season it with yogurt, then there will be very few calories in the salad.

Ingredients:

one small daikon;
not too big bulb;
chicken breast fillet;
medium carrot;
2 – 4 eggs – depends on desire;
spices.

For dressing, we take what we like - sour cream, mayonnaise or yogurt.

How to cook:

We analyze the boiled chicken fillet into small pieces.
Finely chop the boiled eggs.
Chop the onion too and lightly fry. If you don’t like this vegetable, you can do without it.
Three carrots and daikon on a medium grater.
Season with any dressing you like.

Vitamin version with cabbage

The assortment of vegetables present in the salad can provide a full range of vitamins.

Ingredients:

half a small head of cabbage and daikon;
a third of fennel;
Bell pepper;
a bunch of dill and green onions;
package of sprouts, approximately 100 g;
a couple of tablespoons of vegetable oil.

In addition to salt, you will also need a teaspoon of sugar.

How to cook:

To make the cabbage in the salad soft, you need to chop it very thinly and mash it well with your hand or a wooden masher, after adding sugar.
Three fennel and daikon.
Cut the pepper into rings and then in half.
We cut everything else finely.
Mix the vegetables, add vegetable oil, season with salt and, if necessary, sugar.

Meat salad

It is easy to prepare and delicious to eat. This salad is quite capable of replacing the main dish.

Ingredients:

0.5 kg of veal or beef;
small daikon, weighing approximately 300 g;
bulb;
100 ml vegetable oil.

You will need two more bay leaves, pepper, salt, and for dressing - 3 tbsp. spoons of mayonnaise.

How to cook:

Cook the meat. Salt and add bay leaves half an hour before cooking. If the taste of the meat is more important to us than the taste of the broth, you need to put it in boiling water.
Fry the onion, cut into half rings, in vegetable oil. It should remain transparent, but with a golden brown crust.

Ingredients:

a fairly large daikon weighing about 0.5 kg;
green peas – 100 g;
sweet Crimean onion;
50 g each of soy sauce, vinegar, honey and oil, preferably sesame.

Sprinkle the salad with sesame seeds. We need 2 tablespoons of them.

How to cook:

Scald the peas with boiling water. Frozen - defrost.
Three daikon and chop the onion into half rings.
We combine all the vegetables and fill them with dressing, mix oil, honey and vinegar.
The salad should soak in the dressing for about an hour and, of course, in the refrigerator.
Before serving, the final touch: sprinkle the salad with soy sauce and sprinkle with sesame seeds.

Cooking from daikon with carrots and cheese

Strange as it may seem, this unusual combination The products turned out to be very tasty.

Ingredients

one medium sized daikon;
approximately 150 g of cheese, preferably hard - it is easier to grate;
carrot;
clove of garlic;
a little fresh dill.

Season the daikon salad with carrots and cheese with mayonnaise, the amount of which is determined by everyone according to their taste.

How to cook:

Grind the cheese and carrots on a fine grater, and grate the daikon on a coarse grater.
Mix the vegetables, season with garlic passed through a press and chopped fresh dill.
Season and serve immediately.

Do not deny yourself the pleasure of including daikon in your usual diet. This vegetable is juicy, moderately spicy and goes well with other vegetables, meat and seafood.