What hot dishes can be prepared from daikon? Daikon salads - five best recipes. How to properly and tasty prepare daikon salads

Sometimes, having grown a large harvest of something new, we get lost and cannot decide on how to process the product. Meanwhile, there are now a wide variety of daikon recipes online. We will present some of them in this article.

Daikon - a Japanese favorite root vegetable

Salads

Let's start with the healthiest way to use daikon - adding it fresh to salads. Moreover, Japanese radish is also used in vegetarian dishes and cooked in combination with meat.

In Japanese

This very light and delicate salad is suitable both as a vegetarian meal and as an appetite-stimulating dish before the main meat dish.

daikon – 600 grams;
salad onion (preferably red for contrast) – 1 piece;
green beans or peas in spatulas – 100 grams;
sesame oil (sunflower can be used) – 2 tablespoons;
rice or apple cider vinegar - 2 tablespoons;
black sesame seeds (you can do without them) – 2 tablespoons;
honey (or sugar) – 2 tablespoons;
soy sauce - to taste.

Preparation:

In Korean

We call this recipe daikon in Korean, by analogy with carrots, but the inhabitants of the Korean Peninsula themselves have never heard of it. The name was invented because the salad turns out to be very spicy.

daikon – 500 grams;
red beets – 300 grams;
cucumber – 1 piece;
onion - 1 piece;
apple cider vinegar – 3 tablespoons;
sunflower oil – 50 grams;
garlic – 3 cloves;
hot red pepper – 1 piece;
salt;
greenery.

Preparation:

Chop the daikon, beets and cucumber into strips.
Cut the onion into half rings.
Add finely chopped garlic and hot pepper.
Mix all the vegetables, add salt and season with vinegar and oil.
Sprinkle the salad with herbs.

Daikon in Korean

Meat

This salad can also be vegetarian if the meat is replaced with mushrooms.

daikon – 300 grams;
meat – 300 grams;
onions – 300 grams.

Preparation:

Cook meat (chicken, pork, beef) until cooked.
Fry the onion, cut into half rings, until golden brown.
Grate the daikon into strips.
Cut the meat into thin strips.
Mix everything and add salt.

As a dressing you can use:

mayonnaise;
sour cream;
apple cider vinegar with vegetable oil;
soy juice with vegetable oil;
lemon juice with vegetable oil.

Fried daikon

This recipe is familiar to every housewife. Eggplants or zucchini are prepared in this way.

Mix flour with salt and pepper.
Roll the daikon, cut into slices up to half a centimeter thick, in flour.
Dip the circle into the beaten egg.
Bread in ground breadcrumbs and place on a hot greased frying pan.
Fry on both sides for 4-5 minutes.
Place on a napkin to remove excess oil.
Serve hot with sour cream, mayonnaise or other sauce.

Stewed radish

This dish will successfully replace potatoes, but will be less high in calories and dietary.

Finely chop the Japanese radish root.
Place the chopped daikon in a container and sprinkle with salt.
Close the lid for forty minutes, shake the container after 5-10 minutes.
Rinse the slices to remove any bitter juice that has separated out.
Place in a slow cooker and add 120 grams of cream.
Add a spoonful of mayonnaise and your favorite spices.
Cook for one hour in the “stew” mode.
Leave to heat for another hour.

Pickling

The Japanese pickle radishes for single consumption and as supplies. Subsequently, pickled daikon is used for cooking. Such a product is known under the name Takuan, which was the name of the Japanese monk who, according to legend, in the sixteenth century proposed this method of preparing radishes for future use.

The recipe for pickled daikon is simple, but requires some time, because Takuan takes quite a long time to prepare.

Ingredients:

daikon root vegetables - the quantity depends on the volume of the dish;
fine table salt - to taste;
brown granulated sugar - to taste;
hot red pepper - to taste.

The Japanese also use:

dried persimmon petals;
rice bran;
kelp leaves, sea kale;
green daikon leaves.

Preparation:

Root vegetables are thoroughly washed and hung in the sun to dry.
After the radish becomes flexible (four to six weeks), they begin to pickle it.
Add salt, sugar, pepper, rice bran, radish and seaweed leaves, and persimmon petals to a bowl with daikon.
They put pressure on it and leave it for several months.

Attention! Properly pickled ready-made daikon acquires a pleasant yellow color.

Takuan is used in many favorite rolls and sushi, it is also added to soups and stewed with meat, seafood or other vegetables.

Ready Takuan

Many people ask whether it is possible to pickle daikon quickly. Yes, our fellow citizens came up with a recipe for marinating with the national drink for this.

Ingredients:

Daikon - 2 kg.
Sugar - 200 g.
Salt - 50 g.
Vodka 250 ml.
Dried peels of apples, persimmons, tangerines.
Red capsicum.

Preparation:

Add all marinade ingredients to a strong plastic bag.
Cut the unpeeled, washed daikon into cylinders 10 centimeters long and split them in half or into 4 pieces.
Place the prepared radishes in a bag.
Release the air from the bag, tie it and put it under a press.
Shake the bag periodically (3 times a day) for better effect.

This fast Takuan is ready in three days. But the longer it cooks, the more vigorous it becomes, so keep this in mind. It can also be eaten with boiled rice, fried or stewed.

Pickled daikon is a great appetizer

Canning

What can you cook from daikon for the winter? It can be preserved as a separate product or mixed with other vegetables. We'll look at two recipes that use only Japanese radish and spices.

In slices

Canned daikon for the winter is very easy to prepare and does not require a lot of ingredients.

For one hundred grams of fresh radish take:

a teaspoon of salt;
a pinch of saffron;
one hundred grams of rice or apple cider vinegar;
a tablespoon of sugar.

Preparation:

Place the chopped, washed daikon pieces into a jar.
Mix vinegar, sugar and salt.
Pour three cups of boiling water over the saffron.
Bring the water to a boil again.
Strain and pour into the vinegar mixture.
Pour the marinade into a jar with daikon.
Seal and leave in a warm room for a week, then put in the refrigerator.

Canning daikon

Salad

Here is another recipe for preparing daikon for the winter. This is a nice fresh salad that is very easy to prepare. To do this you will need:

daikon – 500 grams;
salt – 2 tbsp;
soy sauce – 2 tbsp;
sugar – 2 tbsp. l.;
vinegar – 2 tsp.

Preparation:

Grate the daikon into strips and sprinkle with salt.
After half an hour, rinse under running water.
Mix sugar, vinegar and soy sauce.
Season with grated salted daikon.
Seal and store in the refrigerator.

Video of making daikon salad with carrots:

Daikon - Japanese of Chinese descent

This white root vegetable is popularly called both Japanese and Chinese radish. Oddly enough, both are true. Daikon was bred in Japan, but the inhabitants of the Land of the Rising Sun themselves took as a basis lobu - a type of radish that has been cultivated in China since ancient times. After selection, a new plant appeared, numerous varieties of which are now cultivated all over the world.

Daikon or big root

We mainly know the daikon root vegetable in the form of a white elongated cone, shaped like a huge carrot. If we come to the homeland of this plant, we will find out that there are different types and forms, there is even a variety that looks like a large turnip with a white surface and pink flesh.

The word "daikon" means "big root" in Japanese. The plant received this name for a reason: it the edible part reaches more than half a meter in length, the weight of some giants reaches up to five kilograms. The root crop itself is considered an underground dweller, but this plant breaks established traditions: white rods topped with a fan of tops, sometimes rise above the surface of the bed up to 20 cm.

Japanese radish, like any vegetable crop, is valued for its taste. It's hard to say what daikon tastes like... resembles both radish and radish, But deprived their burning bitterness.

About the benefits of daikon

The picky daikon, growing even in soil oversaturated with fertilizers, absorbs only beneficial compounds and categorically ignores harmful substances. You can safely buy Japanese radish at the market for your table, there will be no nitrates or pesticides in it. Of course, you can only do this if you are sure that you are buying a real daikon and not a hybrid of unknown origin.

Many qualities of daikon allow it to be used in dietary nutrition: root vegetable low calorie, rich vitaminC, contains enzymes that help digest starch.

Parents will appreciate it phytoncidal properties Japanese radish. During epidemics, it is recommended to give children garlic, but not every child will voluntarily eat a bitter clove. There is no need to bully the kids; daikon salad will also give him good protection. from both airborne and intestinal infections.

Japanese radish contains organic compounds that improve exchange processes, both in cells and throughout the body. Root vegetables contain a lot fructose– a carbohydrate that replaces sugar in the diet of diabetics. They contain and enzymes– substances that accelerate metabolism; including:

amylase– digestive enzyme that breaks down starch;
esterase– breaks down fats, serves as a catalyst for metabolic processes.

There are only three types of plants that dissolve kidney and liver stones: radish, horseradish and daikon. If the first two are prohibited for people with cardiovascular and gastric diseases, then daikon without bitterness is acceptable in their diet.

In addition, the roots of Japanese radish contain cellulose, pectins and microelements:

potassium;
magnesium;
phosphorus;
iron.

This whole complex of useful substances gives daikon decongestant, cleansing And anti-carcinogenic properties.

In Japan young daikon leaves containing vitamins, bioactive substances And proteins used for preparing salads and side dishes.

Daikon salads

The number of dishes that can be prepared from daikon is limited only by the imagination of the hostess. At the dacha, you can quickly chop or grate the root vegetable, mix it with other vegetables and season it to your liking. At home, you can experiment by adding meat, fish, rice or other foods to the salad. If you want to surprise your guests with an unusual dish, try preparing the following salads:

Daikon with melon. Cut 200 g daikon and 200 g melon into strips. Squeeze daikon, pour 1 tsp. ginger juice and 1 tbsp. l. vegetable oil, stir and leave to marinate for 5 minutes. Blanch a handful of peeled walnuts in boiling water, then chop. Cut one bell pepper, seeded, into thin strips.
Mix melon, daikon and bell pepper. Squeeze juice from 1 orange and 0.5 grapefruit, add 1 tbsp to the juice. l. vegetable oil, season the salad and mix. Sprinkle nuts and ground pepper on top. Prepare just before serving.
Salad of daikon and chicken hearts. Fry 250 g of chicken hearts in vegetable oil, add salt and pepper. Cut one daikon and one carrot into strips. Cut the leek stalk into rings, and 2 bunches of green onions into 5 cm long strips. Remove the zest from 0.5 lemon and roll into rosettes, squeeze the juice from the pulp. Add 1 tbsp to lemon juice. l. vegetable oil and 1 tsp. soy sauce.
Pour the prepared lemon dressing over the daikon, carrots, leeks and hearts and stir. Garnish with green onions and zest roses.
Daikon salad with shrimp and tangerines. Boil 150 g of shrimp in salted water with vinegar. Prepare a sauce from the juice of 2 tangerines and 4 tbsp. l. mayonnaise. Peel the film from the slices of 4 tangerines. Peel the apple, cut out the core, cut into slices. Chop 100 g daikon, cut half a lemon into half rings.
Line the bottom of the salad bowl with green lettuce leaves. Mix tangerine and apple slices, daikon and shrimp meat and place on leaves. Season with the prepared sauce, garnish with sliced lemon and parsley. Serve immediately after cooking.
What table is complete without pickles and marinades? For lovers of spicy snacks, prepare daikon according to the following recipe:
Pickled daikon. Cut 100 g of daikon into thin slices and place in a jar. 100 ml rice vinegar, 1 tsp. salt and 1 tbsp. l. Stir the sugar until completely dissolved. Dissolve a pinch of saffron in 3 tbsp. l. hot water, pour into a mixture of vinegar, salt and sugar, stir, pour over the daikon and close tightly. Keep in a warm place for one week, then put in the refrigerator.

Perhaps there are people among your friends who do not like radishes. Invite them over and put daikon salads on the table. The exquisite taste of cold appetizers made from Japanese radish will not leave anyone indifferent and the overseas vegetable will gain new adherents.

It would seem: pale radish, know your place. Meanwhile, this root vegetable has one of the first places in the diet of those who eat wisely and think about their health. Daikon is literally the basis of Asian cuisine: local peasants grow fruits up to two meters long - enough for any culinary experiments. In today's review, we have selected for you five very tasty dishes with this root vegetable.

Wise Japanese centenarians and slender Asian residents prepare a variety of dishes from daikon every day - from raw salads to complex hot side dishes. So what’s stopping us from adding a spoonful of spicy and juicy daikon to our bland everyday life?

This is the case when spicy taste is combined with great benefits. Regular improvisations in the kitchen with daikon will provide an excellent detox, stimulating the functioning of the intestines, liver and kidneys. There is a chance that your blood sugar levels will normalize, so remember: if you have sweet pancakes with chocolate sauce for breakfast, then for lunch - a large portion of a dish with daikon. The root vegetable contains a lot of folic acid and iron, which means that for vegetarians with their tendency to anemia this is a vital product. During the cold season, dishes made from fresh daikon will help you survive subway trips painlessly and not pay attention to your sneezing colleagues in the office. The bactericidal properties of the root vegetable have earned such fame that many doctors prescribe fresh daikon juice as a medicine. However, we do not offer such extreme recipes.

Our recipes are for those who want to fill their kitchen with the flavors of different continents and go on a culinary journey without leaving home. In the home refrigerator, daikon quickly loses its elasticity and taste. Therefore, when you return from the supermarket or market with a large sweet root in your string bag, immediately go to the stove. At the same time, don’t forget to grab curly bunches of greens and onions, nuts and soy sauce - faithful companions to daikon dishes.

Daikon tastes like radish and radish, but is devoid of bitterness, so children eat it with pleasure. Like horseradish, the main health benefits of daikon come from its ability to cleanse the kidneys and liver. Unlike radish, this root vegetable contains almost no mustard oils, which means its consumption is absolutely safe for diseases of the cardiovascular system.

What are the benefits of daikon and what is its chemical composition

Daikon- Far Eastern relative of radish and radish. Unlike radish, its root vegetables are more tender, juicy, and most importantly, devoid of a bitter-sharp aftertaste.

Daikon was developed over a thousand years ago in Japan from the Chinese variety of loba radish. In Japan, daikon is considered the oldest cultivated plant. The first mentions in chronicles date back to the 18th century.

This root was also known in India. It is called mulu.

The chemical composition of daikon includes vitamins C and B, iron, potassium, calcium, magnesium, phosphorus, and fiber.

What are the benefits and harms of daikon, who is recommended and contraindicated for consuming this root vegetable? First of all, this vegetable is a health worker for the kidneys and liver. Of all the plants, radish and horseradish have the ability to cleanse the liver and kidneys, dissolving stones as well. But they contain too much mustard oil, which stimulates cardiac activity. Therefore, consuming these vegetables in large quantities, especially for older people, is not recommended. Daikon practically does not contain these oils, which means it does not have a negative effect on the heart.

What other benefits does daikon have for the body? Just like radishes and radishes, this vegetable removes excess water from the body. The beneficial properties of daikon are its ability to inhibit the growth of bacteria and suppress harmful intestinal microflora.

Similar to Jerusalem artichoke, this root vegetable can be used to prevent diabetes and as an anticarcinogenic agent that prevents the development of cancer.

It, like radish, is used for colds, for gallbladder disease, to strengthen hair, and can be used to combat atherosclerosis and rheumatism.

Some researchers claim that raw vegetables neutralize the effects of radioactive radiation.

The main harm of daikon- a large amount, which is difficult to digest and can cause undesirable effects on the digestive system.

How to eat daikon and what to cook from it

How do they eat daikon, and what can be prepared from it? This vegetable is often eaten raw and grated as a side dish in Japan, China and Korea. In addition, the root vegetable is one of the main materials for carving (the art of carving vegetables).

What can be prepared from daikon and what dishes does it go best with?

Recipe for oriental salad with daikon.

Ingredients:

1 peeled radish, 3 peeled carrots and 1/2 head of young cabbage, 2 green onions, chopped, 1 tbsp. spoon of crushed walnuts, 2 tbsp. spoons of olive oil, 1 tbsp. a spoonful of vinegar, salt and black pepper to taste.

Grate the vegetables and place in a large bowl. Add remaining ingredients and stir. Daikon salad goes well with noodles and any protein product - fish or tofu.

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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 taste, 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 all vegetables thoroughly and peel. Remove the skin from the radish and strain 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 preparing 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.