A variety of products can serve 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 same language as “big root”. It tastes like black radish, but has a more crispy, delicate texture, because it does not contain mustard oil.

What to cook with daikon

Not very long root crops are considered the most appetizing - up to 40 cm. If we talk about useful properties, then 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-calorie - only 21 kcal per 100 g. For this reason, salads from it are light and dietary, especially if you do not flavor them with mayonnaise. You can cook other interesting dishes from daikon:

1. In Japanese cuisine, the root vegetable is often served in thin strips as a side dish for fish.
2. No less appetizing daikon is obtained in combination with sushi.
3. If you add such a radish to the soup, it will acquire an unusual spicy taste. In Eastern cuisine, this root vegetable is used to make miso soup. This dish includes pasta, a thick broth based on wheat, soy or rice, and many more vegetables.
4. Another option is to stew the root vegetable with seafood, make a spicy dressing out of it with the addition of soy sauce, or pickle it in jars.

In addition to the root crop, daikon shoots or leaves 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. Leaves can act as side dishes for a meat dish. The shoots are crushed to be used as a dressing, like dill or parsley. The simplest dish is just grated daikon with vegetable oil. In soups, it is an excellent substitute for potatoes. It will turn out delicious if you put out such a radish with vegetables or meat.

How to make daikon salad

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

Daikon salad recipes

Those to whom the taste of radish seems harsh, you should prepare it first. To do this, the already cut root crop is simply poured with cold water, and after half an hour they are thrown into a colander. So the vegetable will become much softer and juicier. Daikon salad recipes can include a wide variety of foods:

1. More often it is carrots, boiled meat, corn, red bell peppers, beans or even cream cheese with cottage cheese. With these products, daikon radish salad will be more nutritious.
2. For men, warm snacks with the addition of meat components - pork, chicken, ham, beef are suitable. Peas, champignons, carrots, apples and nuts are ideal additions to such ingredient-rich dishes.
3. No less tasty is obtained by adding cucumbers, apples, fresh herbs, onions, ginger or zucchini.
4. A salad with daikon radish and tender pear, grapes, cranberries or even muskmelon comes out especially appetizing.

Daikon salad with carrots and apple

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

Daikon salad with carrots and apple reflects the 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. An appetizer can be served on its own or as a side dish with protein foods such as fish, poultry or eggs. The daikon salad recipe recommends taking green apples - they are more juicy and crispy.

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

1. Rinse and peel the radish with apples and carrots. Next, grind the ingredients - just chop or grate.
2. Dry the nuts in the microwave, then grind them into crumbs.
3. Mix salt with oil and wine vinegar, add spices here.
4. Combine chopped vegetables and fruits, add dressing, mix and sprinkle with nuts.

Daikon salad with carrots

• Cooking time: 40 minutes.
• Servings: 2 persons.
• Calorie content of the dish: 56 kcal.
• Destination: for lunch / for dinner / in a hurry.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Daikon salad with carrots is distinguished by 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 comes out not only appetizing, but also very healthy and vitamin. To make it also outwardly beautiful, it is better to use a Korean carrot grater.

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

1. Rinse dried fruits thoroughly, then pour water and leave for half an hour.
2. At this time, prepare vegetables - also wash, peel and chop on a grater for carrots in Korean.
3. Celery is just finely chopped.
4. Mix chopped products, add raisins, season with oil and salt.

Salad with daikon and crab sticks

• Servings: 3 persons.
• Calorie content of the dish: 113 kcal.
• Destination: for lunch / for dinner / in a hurry.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Daikon forms an equally tasty composition with seafood, for example, with squid or the most 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 gives it a special freshness. Salad with daikon and crab sticks is best seasoned with mayonnaise, but if it's too fat for you, replace it with sour cream.

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

1. If necessary, thaw crab sticks at room temperature first. Then remove the film from them and chop finely.
2. Put the eggs to boil until cooked.
3. Rinse the cabbage, shake off the water, then chop into thin strips. Repeat the same with the radish.
4. Cool the boiled eggs, peel and cut into cubes.
5. Mix the chopped ingredients, season with mayonnaise, salt to taste.

Daikon salad with cucumber

• Servings: 4 persons.
• Calorie content of the dish: 36 kcal.
• Destination: for lunch / for dinner / in a hurry.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Daikon salad with cucumber is a fresh and vitamin dish that can be prepared at least every day. If you do not want to load the stomach, then be sure to prepare such an appetizer. All products 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 does not come out too greasy.

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

ground black pepper - 1 pinch.

1. Grind mint with sugar, pepper and salt.
2. Wash and clean vegetables. Cut the radish with cucumber into thin slices.
3. Cut the cheese in the same way. Rinse the onion greens and finely chop.
4. Mix the crushed ingredients, add mint dressing.
5. Next, combine sour cream with horseradish sauce. Drizzle the dressing over the salad before serving.

Daikon salad with egg

• Cooking time: 15 minutes.
• Servings: 2 persons.
• Calorie content of the dish: 42 kcal.
• Destination: for lunch / for dinner / in a hurry.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Daikon salad with egg is distinguished by ease of preparation and 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 radish, while others can be cut in half and decorate the salad with them on top. Try the same with green leaves - add some to the products, and use the rest as a pillow for snacks.

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

1. Rinse lettuce leaves, put on a paper towel and leave to dry. Then put on a wide plate as a basis for the appetizer itself.
2. Boil the eggs until tender, let them cool, then cut into medium cubes.
3. Rinse the onion and parsley, pat dry, then finely chop.
4. Wash the radish and cut into thin circles, put them on a pillow of leaves.
5. Next, spread a layer of eggs, pour over with mayonnaise and sprinkle with herbs.

Korean daikon salad

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

Fans of spicy fragrant snacks should take note of Korean daikon salad. This dish can be an option for any meal, even on the festive table. Monosodium glutamate, a salt that enhances the taste, will make such an appetizer even better. It is added to the salad by the Koreans themselves. For a light aftertaste, just a third of a teaspoon is enough. The ingredients must be grated for carrots in Korean. This is the highlight of this salad.

• 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 tablespoons;
• daikon - 1 root crop;
• vinegar 6% - 2 tablespoons;
• ground coriander - 0.5 tsp;
• brown sugar - 1 tsp;
• garlic - 3 cloves.

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

Salad with daikon and chicken

• Cooking time: 30 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 77 kcal.
• Destination: for lunch / for dinner / in a hurry.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Daikon and chicken salad can be a complete lunch or dinner, because it turns out to be hearty and nutritious. It is better to take meat in the form of a fillet, because it does not require special long-term preparation. In addition, this part of the chicken is softer and more tender. Radishes can be easily replaced with radishes - this will not affect the taste of the dish. Potatoes add additional nutrition to the salad, and sausage cheese gives an unusual smoked flavor.

• 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.

1. Rinse the carrots, peel, chop with a grater.
2. Cut sausage cheese into small cubes.
3. Chop the onion in half rings, marinate with lemon juice, leave for 20 minutes, then drain from the liquid.
4. Soak frozen peas for 10 minutes, then drain in a colander and drain.
5. Hard boil eggs. When they have cooled, peel and chop finely.
6. Separately, boil the chicken, already warm, cut into pieces.
7. Combine all prepared ingredients, pepper, add salt, season with oil and mix.

Daikon salad with sour cream

• Cooking time: 10 minutes.
• Servings: 2 persons.
• Calorie content of the dish: 27 kcal.
• Destination: for lunch / for dinner / in a hurry.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Daikon salad with sour cream of all of the above can be considered the easiest to prepare. In addition to the two main products for the recipe, you only need sour cream for dressing and some green onions. All ingredients are crushed in just 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.

1. Rinse the radish, blot with paper towels, then peel and grate.
2. Season with pepper, salt, sour cream, add finely chopped onion.

Salad with daikon and meat

• Cooking time: 20 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 48 kcal.
• Destination: for lunch / for dinner / in a hurry.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Salad with daikon and meat is a really amazingly tasty dish. In addition, it is very nutritious, so it is quite suitable for a diet dinner or a light snack. The meat here can be used in a variety of ways - just boil or bake in the oven. Any will do, be it beef, pork or chicken. In the latter case, the salad will be more dietary.

• apple cider vinegar - 2 tablespoons;
• daikon - 300 g;
• sour cream - 2 tablespoons;
• onions - 2 pcs.;
• mayonnaise - 50 ml;
• vegetable oil - 2 tablespoons;
• beef - 300 g.

1. Peel the onion and chop into halves of the rings. Next, pour over boiling water or sauté until soft in oil.
2. Rinse the radish, grate for Korean carrots.
3. Boil the meat in salted water until cooked, then cool and cut into small slices.
4. In a separate container, mix mayonnaise with oil, vinegar and sour cream.
5. Mix chopped products, season with ready-made sauce.

Daikon and Cabbage Salad

• Cooking time: 1 hour.
• 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 special delicate taste, so it turns out very appetizing in a salad. To make it even softer, it is worth kneading the chopped leaves with your hands. So the daikon and cabbage salad will be tender, but at the same time crispy. Instead of mayonnaise, vegetable oil can also be used for dressing.

• ground black pepper - to taste;
• daikon - 1 pc.;
• canned peas - 100 g;
• salt - to taste;
• Beijing cabbage - a small head of cabbage;
• mayonnaise - 2 tablespoons;
• dill - 1 small bunch.

1. Wash all vegetables thoroughly and peel. Remove the peel from the radish, strain the peas from excess juice.
2. Finely chop the cabbage, knead a little with your hands.
3. Grate the radish on a Korean vegetable grater.
4. Combine the chopped components, add peas, chopped greens.
5. Salt, season with pepper and mayonnaise, mix everything.

Daikon salad - cooking secrets

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

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

Ingredients:

• Daikon - 1 pc. (large).
• Carrot - 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 without a slide.
• Ground coriander - 1/2 tsp
• Hot pepper -1/2 tsp
• Ground black pepper -1/4 tsp.
• Salt 1-2 tsp.

Everyone who takes care of their health and figure, cares about proper nutrition, is simply obliged to include daikon salad in their diet. No wonder this root crop in Japan is considered a symbol of longevity. It is added to salads, soups, main courses, eaten raw, stewed and pickled.

Many dishes of Japanese and Korean cuisine are simply unthinkable without daikon. The long, white, carrot-like roots are a type of radish but, unlike their Western counterparts, do not contain mustard oils. The taste of daikon is 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 use of which will have a beneficial effect on the state of the body and add variety to the diet. A delicious salad with daikon will charge you with vitamins A, B, PP and H.

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

Daikon salad recipes are very popular with dieters. In 100 grams of this radish, there are only 21 kcal, and due to the high fiber content, the product is quickly and easily digested, suppresses the feeling of hunger.

Even the simplest daikon salad, eaten daily, will help cleanse the liver and kidneys, and even dissolve stones in the latter. Radish effectively fights infections and viruses, has an antiseptic effect, can be used as a prophylaxis for 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, depression, the root helps to calm nerves, concentrate and restore peace of mind.

Many recipes with photos will help you prepare salads from daikon for every taste. Unlike other types of radish, daikon has a moderately spicy taste without bitterness, it is good on its own, cut into circles, 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. The nutritional value of snacks is given by cottage cheese or cheese, eggs, boiled meat, beans or corn.

Vegetable oils, soy sauce, vinegar, sour cream, mayonnaise are suitable as dressings. By the way, if grated daikon is added to salads, 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 daikon salad according to one of the recipes, and perhaps your opinion about healthy eating will change.

Cooking

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

1. Daikon must be peeled and chopped with a Korean grater.
2. Cucumber and peeled sweet pepper cut into thin strips.
3. Grate the carrots on a Korean grater, salt, knead with your hands so that the juice stands out.
4. Combine the ingredients in a glass bowl, sprinkle with sugar, salt, mix. Pour vegetables with vinegar, 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 give off its flavor better.
5. The amount of spices and dressings is approximate, it can be changed to your personal taste.
6. Korean daikon salad with carrots should stand for at least an hour in the refrigerator so that the vegetables are marinated.

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

Options

Daikon and sour apple make an excellent light and juicy salad. The radish needs to be peeled, grated coarsely, and the apples cut into small cubes. Add chopped onion to them, season with mayonnaise, mix, salt if desired. The same ingredients are seasoned with low-fat sour cream and chopped parsley, you get a simple traditional Japanese daikon salad with onions and apples.

A real vitamin bomb is daikon salad with carrots and apples. The ingredients are grated, salted and seasoned with mayonnaise or sour cream. Try to make a sweet version of the salad, in which case salt is not needed, and 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 most useful salad is obtained from daikon with cucumber. The products are rubbed 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 the lemon juice, 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, squid. An interesting appetizer is obtained with the addition of seaweed, beets, tomatoes. And the sake added to the dressing will give the salad a truly Japanese taste.

Daikon is a type of radish. It grows in Japan and in translation means "big root". If we talk about taste characteristics, the root crop resembles an ordinary black radish. But its taste is more delicate and soft due to the absence of mustard oil.

Daikon salad is incredibly useful because the root vegetable has antioxidant properties, is an immune protector and has a positive effect on the digestive system.

If the taste of daikon seems too harsh for you, you can soften it. To do this, the root crop is cut or grated, poured for half an hour with cold water, and then thrown into a colander and allowed to drain well.

We offer a selection of the simplest recipes for daikon radish salads (with photo).

orange radish

The simplest salad is a combination of daikon itself with carrots: unpretentious, but tasty and healthy. Ready in minutes.

To prepare a salad of daikon with carrots, you will need: one carrot, and daikon, green onions according to your preferences. The taste is regulated by ground pepper and salt. As a dressing use 2 tbsp. l. sour cream and 1 tbsp. l. lemon juice.

To obtain an even "chip" use a special grater for Korean salads.

Preparing the salad:

Everything, the salad is ready and you can eat.

Apple tandem

A variant of daikon salad with carrots and apples is very and, thanks to the fruit, has a slight sourness. A very unusual combination.

To prepare such a delicious salad, you need to stock up on carrots, Japanese radish and medium-sized one each of each ingredient. Shade the taste of green onions (you need it to your taste). Dress the salad with mayonnaise. Don't forget the salt.

Preparing the salad:

Everything, it remains only to sprinkle the salad with chopped green onions and you can eat.

Salad with radish

Daikon makes very light, vitamin and tasty salads. The root crop goes well with various vegetables and fruits. As a result, salads are ideal for seafood or fatty meat dishes.

To prepare a fortified salad with and daikon, you will need: half a large daikon root, 4 radishes, parsley or feather onions and 1 tsp. lemon juice. You will also need quite a bit of sugar, salt, ground pepper and 1 tbsp. l. sour cream.

You can adjust the amount of ingredients to your liking. This is especially true for spices and sour cream. By the way, the latter can be replaced not only with mayonnaise, but, for example, with natural yogurt.

Preparing the salad:

Everything, it remains only to shift the salad into a beautiful salad bowl, decorate with chopped herbs, green onions and start the meal.

With crab sticks

Tandem of daikon with seafood is very tender and tasty. And let's try to use crab sticks. For satiety, add a boiled egg, and for freshness - Chinese cabbage.

The recipe for daikon salad includes: 0.25 kg of crab sticks, 0.2 kg of Japanese radish, 0.15 kg of Chinese cabbage, 3 eggs, 0.3 kg of fresh cucumbers, 0.1 l of sour cream or mayonnaise and salt to taste.

Preparing the salad:

1. Defrost crab sticks, remove the wrapper and cut into small cubes.
2. Wash the eggs, boil soft-boiled, cool, peel and cut into cubes.
3. Rinse the cabbage under running water, dry it on a towel and cut into strips.
4. Wash and grate the daikon into thin "noodles".
5. Put all the prepared ingredients in a deep container, add spices, mayonnaise, mix thoroughly and serve.

Salad with beef

Daikon is also good in combination with meat products. Nuts give sweetness, and greens - the desired taste and aroma.

To prepare a salad with daikon and meat, you will need one Japanese radish, 0.25 kg of boiled beef, 2 onion turnips, 3-4 sprigs of dill, cilantro and onion feathers, as well as a handful of walnuts. Sunflower oil is used for frying, mayonnaise is used as dressing.

Preparing the salad:

Everything, the daikon radish salad is completely ready, you can serve it on the festive table and taste it.

Salad with egg and cheese

Cheese is often one of the main ingredients in any meal. We present to your attention a salad recipe with daikon and egg and grated cheese. It is he who gives the dish softness and piquancy.

For cooking, you will need one daikon root, two chicken eggs, about 30 g of cheese, a little ground pepper and salt and olive oil for dressing.

The recipe calls for Grana Padano cheese. But you can take any, most importantly hard varieties. Its quantity can also be varied according to your own taste.

Preparing the salad:

Form a slide, decorate with chopped herbs if desired, and you can start eating.

Andalusian vegetable salad

And here is another simple daikon salad recipe with a step-by-step photo based on cucumber, tomato and unusual dressing. Combined, you get a very tempting dish.

You will need 0.16 kg of daikon, 90 g of fresh cucumbers, one garlic clove, one onion turnip, 70 g of tomato and greens to taste. For refueling, take 2 tbsp. olive or any other vegetable oil, a quarter of hot red pepper and 1 tsp. vinegar.

According to the recipe, small ones are used in the salad. Basically. You can use any, only if they contain too much moisture - use less "juicy" parts.

Preparing the salad:

It remains only to decorate the salad with daikon and cucumber with herbs and leave to brew for 5-10 minutes.

Salad "Mystery"

Daikon salad "Riddle" is very interesting both in taste and in preparation. At the sight of it, even immediately it is not clear what it consists of. Light, but at the same time very satisfying can replace a full dinner.

So, to prepare this culinary masterpiece, you need: one daikon root, one carrot and one onion turnip, two eggs, 0.3 kg of boiled meat (for example, kritz, turkey, beef), 1-2 garlic cloves, water and mayonnaise in the amount of 2 and 1 tbsp. respectively, vegetable oil and salt and pepper.

Preparing the salad:

Salad ready!

Now you know how to make daikon salad. Oddly enough, the radish is combined with many products, so you can operate with the composition and quantity, and using the above recipes as a basis, you can create your own salads.

Daikon salad video recipes

Daikon is a root plant, it is closest, from the point of view of botany, to our radish, but in taste, perhaps, it is more like a radish. Only the taste of the daikon is not as sharp, and there is no smell inherent in the radish. This vegetable is the most common in Japan. A rare Japanese dish does without his participation. Love for the last time is getting stronger. Many housewives have already got the hang of cooking Japanese rice and spinning sushi in their kitchens. Why not learn how to use a vegetable so beloved by the Japanese in your dishes?

Depending on the variety, the daikon can resemble a huge carrot up to half a meter long or, conversely, a rounded large radish. In Japanese, as well as Chinese, Indian and daikon is used to make soups, side dishes, there is far from one daikon salad. The recipe for this root crop also has many variations. Both raw chopped root and stewed vegetables are used for food, daikon is added to miso soups and side dishes to meat and fish dishes. A very healthy way to consume this vegetable is to add daikon greens to vegetable salads.

Recipe for every taste

Since daikon is close in taste to radish and radish, it can be used both in salads prepared in the oriental tradition and in vegetable salads that are familiar to us. In addition, daikon contains a lot of vitamin C. Daikon can also be used by lovers of low-calorie diets, because it does not exceed 20 kcal per 100 grams of product.

Daikon salad. European style recipe

The recipe for salad with crab sticks, which has become familiar to everyone, can be refreshed with the taste of daikon.

Grate 1 medium-sized daikon root and 2 small cucumbers on a coarse grater. Then finely chop 2 chicken eggs and one package of crab sticks. Add green onions and finely chopped dill. Dress the salad with mayonnaise.

Daikon salad. Recipe "Summer"

We use seasonal vegetables and herbs for salad.

Finely chop cucumbers, tomatoes, bell peppers, 1 clove of garlic, radish, iceberg or Chinese cabbage, chop green onions, parsley, cilantro and dill, add grated daikon on a fine grater. Salad to taste can be seasoned with olive oil, mayonnaise or Italian dressing made from a mixture of vegetable oil, lemon juice, sugar and salt.

Daikon salad. Recipe "Easy»

This time we are preparing a daikon radish salad, the recipe of which suggests using the white variety of daikon.

For salad, finely chop one small daikon fruit, one raw sweet carrot, one small boiled beetroot, 2 cucumbers. Then add the sour apple grated on a coarse grater. Finely chop the head of red onion and scald it with boiling water to remove bitterness. Add the onion and then a clove of finely chopped garlic. Dress the salad with vegetable oil, add a little red pepper and salt. Top the salad with a large amount of finely chopped greens.

This dish is distinguished by a huge amount of useful substances, it is low in calories, because. It contains only vegetables. And thanks to garlic and red pepper, the salad becomes especially piquant. In addition, this combination of ingredients perfectly stimulates the digestion process.

Daikon radish salad. Japanese style recipe

For this salad, boil half a cup of Japanese rice. Finely chop 2 boiled eggs. Add chicken meat or soft veal, cut into long pieces and fried in oil and soy sauce. The amount of meat by volume should be slightly less than rice. Add about 100 grams of finely chopped daikon. We mix the ingredients. After that, we prepare the Japanese dressing. Mix 1 teaspoon of sugar, 2 pinches of salt and 1 teaspoon of rice vinegar (the same one used for sushi). Natural soy sauce can also be used instead of salt.

The dish turns out hearty and has a piquant oriental taste.

Daikon is a Japanese radish, a vegetable that is not very popular. However, it can be used to make delicious salads.
Daikon is distinguished by excellent taste characteristics and the presence of many useful substances. In the composition - potassium, carotene, vitamins of groups B, C, PP. Daikon contains many trace elements necessary for a person, and contributes to the normal function of the gastric tract, better digestion of food, stimulates appetite.

Ingredients of the recipe

• Daikon - 600 gr,
• head of red sweet onion,
• green peas - 100 gr,
• 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 trying daikon salad for vegetarians, and also use it as a meal on fasting days. We clean the daikon from the skin and rub it on a coarse grater into thin strips or cut it with a knife. Chop the head of red onion into half rings. Cut the pea pods across into small pieces. Peas can be replaced with green beans. Peas or beans are pre-boiled for no more than 3 minutes in boiling water. Mix prepared vegetables. Then we prepare the salad dressing. To do this, whisk sesame oil with honey and rice vinegar with a whisk. We fill the salad with this sauce, mix and send it to the refrigerator to soak 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 cannot, then do not store it in the refrigerator for more than a day. Enjoy your meal!

Recipe 2. Daikon and apple salad (vegetarian)

Vegetarians will love this simple salad. A wonderful salad for dinner, and as a side dish for a serving 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
• some dill or parsley
• salt, pepper to taste.

Cooking process:

1. Peel radishes, carrots and apples. Cut the apples in half, remove the core and cuttings. Grate radishes, carrots and apples on a coarse grater.

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

Prepare dressing with oil, vinegar, salt and pepper.

4. Pour over the salad and mix. Sprinkle generously with nuts on top. You can decorate the salad with halves of walnuts.

Recipe 3. Meat salad with daikon

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

I chose the smallest "log", dragged the prey home. I tried.

Daikon tastes strongly reminiscent of an ordinary cabbage stalk - the same light specific bitterness, the same juiciness and the same crunchiness. And only then, after one or two minutes, a mild aftertaste appears, like a radish. In general, I liked the daikon.

I got a few recipes from the seller.

The easiest is to grate the daikon and fill it with sunflower oil. Or, alternatively, add sauerkraut.

Well, in the end, he gave out a recipe for daikon with meat. This recipe seemed to me more interesting and I quickly prepared it, since it does not require any excessive labor costs.
The salad came out very pleasant - juicy, crispy, with an interesting combination of flavors: sweet onion, salty meat and slightly spicy radish. I used mayonnaise as a dressing and the salad turned out to be 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 into slices and eat 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 fire for frying lower than average. Fry with stirring until golden brown, being careful not to burn.

Wash the daikon, peel and cut into thin strips (or, better, grate for carrots in Korean).

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

Fill 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).
As a dressing, use only lean products (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:

1. Daikon 500 gr.
2. Salad seasoning
3. Garlic 2 cloves
4. Vinegar 3% 1 tbsp.
5. Sugar ½ tsp
6. Vegetable oil

Cooking:

1. Peel the daikon, grate it on a carrot grater in Korean style with long straws.
2. Salt, pepper, stir and leave for 30 minutes. Drain the resulting juice.
3. Cut the garlic not very finely, quickly fry in vegetable oil.
4. Put the fried garlic together with the oil in which it was fried, put in a bowl, add vinegar, sugar, salt, mix everything.
5. Pour the resulting sauce over the radishes.
6. 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 a half teaspoon of dry garlic (from a bag)
• a pinch of ground black pepper
• 1 teaspoon French mustard
• 2-3 tbsp. tablespoons of nut butter
• chopped herbs, salt to taste

Cooking method:

1. Well washed and dried daikon, carrots and cucumbers are grated for Korean carrots. If it is not there, we rub it with more or less long chips on an ordinary coarse grater, holding the roots along it.
2. For dressing, put herbs, garlic powder, salt and pepper in a bowl. Add mustard and peanut butter, stir until smooth. We dress the salad.
3. Sprinkle chopped herbs on top - celery, parsley are perfect.
4. You can eat it right away, but it’s better to let it stand so that the vegetables are soaked with 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.