Juicy dense radish - a vegetable with character.
The perfect match for her is an elastic sweet carrot.
Radish and carrot salad most often appears on our table in late autumn and winter, when the natural supply of fresh vegetables comes to an end.
Spicy-sweet couple - literally vitamin bomb.
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However, housewives love radish and carrot salad not for its undoubted benefit, but for a wonderful light and fresh taste. It is especially in the winter that it helps out It can be served with any meat, boiled potatoes, rice, baked or stewed vegetables. For the preparation of radish and carrot salad is suitable not only green or whitebut and black radish.
Diversify the taste of the main components can be different ingredients: other vegetables, apples, pears, prunes, nuts, mushrooms, avocados, meats, berries (lingonberries, for example). Mayonnaise, yogurt, sour cream, oil-lemon emulsion are suitable for dressing radish and carrot salad.
Radish and carrot salad - general cooking principles
To prepare the dish is completely easy. Vegetables need to be washed with a brush to get rid of all the dirt, cut off the skin. Then the radish and carrot are rubbed on a small or coarse grater - as you like. It remains to mix them with any additional ingredient and fill to taste, and the salad of radish and carrot is ready.
You can fill the dish in three ways:
1. store or homemade mayonnaise;
2. vegetable oil;
3. a mixture of vinegar, vegetable oil, salt and dried herbs;
4. sour cream or natural yoghurt;
5. sour cream dressing.
For the preparation of oil-vinegar dressing proportions can be arbitrary. But for the first time it's worth a try. classic version: two tablespoons of three per cent or apple cider vinegar, seventy milliliters of any vegetable oil (flax, sunflower, olive, cotton), a pinch of salt, a teaspoon of any mixture of dried herbs.
Sour cream dressing It is made from 150 ml of store sour cream mixed with a spoon of freshly squeezed lemon juice and a slice of chopped garlic. Instead of sour cream, you can take natural light yogurt.
The basic recipe for radish and carrot salad contains only two of these vegetables and a dressing. Classical proportions: two carrots are rare for two medium ones. Vegetables need to grate (can be grated for Korean carrots) and mix with garlic-lemon sour cream dressing.
Radish and carrot salad with cabbage
Cabbage goes well in the basic recipe. A trio of traditional Russian cuisine of vegetables allows you to make a great light version of radish and carrot salad.
Ingredients:
• half a kilo of daikon (white radish);
• big strong carrots;
• two hundred grams of white cabbage juicy;
• a bunch of fresh greens;
• salt;
• vegetable aromatic (unrefined) oil.
Cooking method:
Grate carrots on a medium grater.
Grate the cleaned radish.
Cabbage needs to be chosen not dense and dry (winter varieties), but juicy, loose.
Thinly chop cabbage, grind it with salt, leave.
Cabbage should give juice.
Chop greens (parsley, dill, fresh basil or cilantro).
Stir all ingredients, knead slightly with hands.
Salt
Pour in two or three tablespoons of vegetable oil, mix and serve.
Radish and carrot salad with apple
A juicy, fragrant apple will tell a wonderful sourness to a traditional radish and carrot salad, and fried onion rings have a special taste.
Ingredients:
• two medium radishes;
• large sweet and sour apple;
• average carrot;
• large white onion;
• half a cup of sour cream;
• lemon;
• salt;
• some cooking oil for the pan.
Cooking method:
Cut off the skin from the apple, cut into cubes and sprinkle with lemon juice so as not to darken.
Grate large carrots and radish.
Onion chop transparent half rings.
Heat the pan and fry the onion rings until golden brown.
Mix components, salt.
Season with sour cream or a mixture of sour cream with mayonnaise in equal proportions.
Radish and carrot salad with garlic
Garlic gives radish salad extra spice and piquancy, and a large number of apples - wonderful juiciness. This version of the dish is perfect for meat.
Ingredients:
• two small radishes;
• two medium not very sweet apples;
• two strong carrots;
• six cloves of garlic;
• half a lemon;
• salt.
Cooking method:
Grate carrots and radish.
Remove the zest from the lemon.
Crush the garlic with the tip of a knife and grind in a mortar with lemon zest.
Put carrot, radish and garlic in a salad bowl.
Remove peels from apples and cut into small cubes.
Put the apples in a salad, mix.
Salt and mix again.
Pour over lemon juice.
If desired, flavor with vegetable oil.
Radish and carrot salad with cheese
Cheese note in a salad of radish and carrots sounds piquant and unusual. Cumin and green onions add extra zest.
Ingredients:
• two medium radishes;
• large carrot;
• two hundred grams of semi-hard cheese;
• some green onion feathers;
• pinch of cumin;
• salt;
• vegetable oil.
Cooking method:
A piece of cheese to grate large.
Green onions cut into smaller pieces.
Grate radish and carrots.
All components mix, salt.
Season with salad oil and serve.
Radish and carrot salad with meat
Meat is perfectly combined with the sharpness of radish, onion and radish. This version of radish and carrot salad is very satisfying due to beef, eggs and mayonnaise.
Ingredients:
• large radish;
• egg;
• large white onion;
• two or three radishes;
• two hundred grams of boiled beef meat;
• half a cup of mayonnaise;
• parsley dill;
• vegetable oil;
• salt.
Cooking method:
Boil a piece of beef, cut two hundred grams.
The rest of the meat and broth used for cooking borscht.
Cut beef into thin slices or straws.
Shred onions.
Heat the butter and fry the onion cubes.
Grate radish large, and carrots finely.
Combine grated vegetables, meat and fried onions in a salad bowl. Mix.
Lightly salt.
Pour in mayonnaise and mix again.
Radish and egg cut into slices.
Cut the greens with a knife.
Decorate the salad with radishes, eggs, greens.
Radish and carrot salad with crackers
A delicious radish and carrot salad is obtained by adding self-cooked rye bread crackers to the base ingredients.
Ingredients:
• two radish;
• medium bulb;
• one carrot;
• two hundred grams of rye bread;
• two tablespoons of three per cent vinegar;
• vegetable oil;
• salt;
• dried herbs;
• two green onion feathers.
Cooking method:
Grate the peeled radish.
Just rub a large carrot.
Chop the onion.
Cut the black bread into cubes or fancy slices (circles, diamonds, asterisks, etc.).
Salt bread.
Heat the butter and fry the bread pieces on both sides.
Prepare vinegar-oil dressing.
Chop the onion feathers.
Mix the radish, onions, carrots.
Pour dressing, mix.
Decorate with onion feathers.
In the center make the bread "Gorky."
Radish and carrot salad with walnuts
The original flavor will give a radish salad walnuts and garlic. Vitamin dish turns out unusual, tasty, healthy.
Ingredients:
• large radish;
• large carrot;
• one hundred grams of peeled walnuts;
• three cloves of garlic;
• lemon;
• half a glass of sour cream;
• salt.
Cooking method:
Radish coarse grate.
Grate carrots finely.
Cut the walnuts with a knife or roll them with a rolling pin over a paper towel.
Chop the garlic with a knife or grate.
Peel off the lemon halves and squeeze the juice.
Mix all the components of the salad, including zest.
Salt, pour lemon juice, mix again.
Fill with sour cream and serve.
Radish and carrot salad with marinated mushrooms
Marinated mushrooms are another great extra ingredient for radish and carrot salad. Excellent flavor combination suitable for meat dishes. Salad feature is fried radish.
Ingredients:
• medium radish;
• one small carrot;
• 150 grams of pickled store or your own mushrooms;
• three spoons of butter;
• salt;
• medium white onion.
Cooking method:
Cut radish into thin strips.
Wash and chop the mushrooms (also straws or random).
Grate carrots finely.
Heat the vegetable oil and fry the radish for five to seven minutes.
Cut onion into semi-transparent round shell.
Mix all the ingredients.
Decorate with the remaining onion rings.
Radish and carrot salad with sweet pepper
Sweet Bulgarian pepper, cilantro and garlic are very good in a radish salad. Red chilli powder gives the dish extra spice.
Ingredients:
• three hundred grams of white radish;
• as many carrots;
• big sweet pepper;
• two cloves of garlic;
• three spoons of vegetable oil;
• teaspoon of sugar;
• a tablespoon of three per cent vinegar;
• salt;
• ground red pepper on the tip of a knife;
• a few sprigs of fresh cilantro.
Cooking method:
Grate for Korean salads grate carrots. If there is no grater, just thinly chop the carrot into strips.
Add carrot sugar, salt, mix.
Radish coarse grate.
Cilantro finely chopped.
Chop garlic.
Pepper to remove the core, cut into thin strips or straws.
Mix all ingredients.
Heat the oil and pour over the salad.
Salad of radish and carrots with tomatoes
Salad from basic ingredients and tomatoes turns out very juicy. Preparing a dish in minutes, and a lot of fun. Salad does not taste bitter. Ideal as an original snack for meat and strong non-sweet drinks.
Ingredients:
• six fleshy tomatoes;
• one large radish;
• large white onion;
• average carrot;
• a quarter cup of vegetable oil;
• salt.
Cooking method:
Cut radish into thin strips, pour with cold water and leave for thirty minutes to remove bitterness.
Onion finely chop and pour boiling water over it.
Tomatoes cut into arbitrary slices, without removing the skin.
Instead of the usual tomatoes, you can take a package of cherry. In this case, cut the tomatoes into halves.
Finely grate the carrot.
Water from onions and radish drain.
Connect all the ingredients of the salad
Salt
Pour in vegetable oil.
Mix well and serve.
Radish and carrot salad - tricks and tips
Mayonnaise is good for dressing radish salad with some protein components: meat, egg, mushrooms. It goes well with cold sauce and peppers and onions.
To deprive the radish of bitterness, you need to rub it, salt it, cover it with a tight lid and leave it alone for five hours. The taste of the vegetable will be softer.
Instead of fresh vegetables as ingredients for a salad of radish and carrots, you can take pickled and even dried vegetables. A carrot should only be fresh, and still juicy and sweet.
Use for fat can be any radish. No daikon - feel free to replace it with the usual green or even black radish.
If you add a teaspoon of fresh honey to the salad, the taste will be piquant and the benefits will be even greater.
