What can be made from daikon radish. Daikon: recipes for cooking and canning

Daikon is a type of radish that has gained wide popularity among us relatively recently. You can cook a lot of very tasty and healthy dishes from it. For example, daikon salad can be prepared with both meat and other vegetables, making it a versatile product.

By the way, if the taste of radish is too strong for you, you can pour cold water over it already chopped, hold it for 30 minutes and drain it in a colander. It will become softer and juicier.

This product is an excellent immunoprotector and antioxidant. Has a beneficial effect on the digestive system. Daikon root salads are very healthy, tasty and nutritious.

How to make daikon salad - 12 varieties

Delicious and filling salad. Daikon goes well with meat and promotes its complete absorption by the body.

Ingredients:

500-600 g daikon radish,
300 g boiled beef or other meat,
2 medium onions,
1 medium apple (optional)
5-6 quail eggs (2-3 chicken),
fresh herbs (cilantro, parsley or dill),
salt, pepper to taste

There are 4 options for refueling:

1 vegetable oil with a spoon of lemon juice,
2 sour cream,
3 mayonnaise,
4 sour cream with mayonnaise in equal quantities

Preparation:

Cut the beef into thin strips, or disassemble it into fibers with your hands. Then transfer the meat to a salad bowl. Grate the peeled apple on a coarse grater and add it to the meat. We cut the daikon into thin strips, but it can also be grated either on a coarse grater or on a Korean carrot grater.

Cut the onion into thin half rings and fry it in a very hot frying pan with vegetable oil for 2-3 minutes. Next, add it hot to the rest of the ingredients.

Add salt, pepper if desired and mix everything. Add the dressing and mix gently again.

Now chop the greens and cut the quail eggs in half. Place the prepared salad on a serving plate, sprinkle chopped herbs on top and cover with quail eggs in a circle.

That's all. The dish is ready.

If you like Korean cuisine, try making this salad. It is also suitable as a snack for strong drinks.

Ingredients:

daikon 2 pcs.
carrots 1 pc.
bell pepper 1 pc.
onion 2 pcs.
hot red pepper
garlic 3 cloves
cold pressed olive oil 2-3 tbsp.
lemon juice 3 tbsp.

Preparation:

We peel the daikon and grate it on a “Korean” grater. Or it can be cut into thin long strips. We also peel and grate the carrots. Cut the bell pepper into thin strips. Cut the onion into half rings.

Now let's make the salad dressing:

Chop the garlic using a knife. Remove seeds from red hot pepper and chop finely. Combine garlic with red pepper, add a little lemon juice and olive oil.

Good mood and bon appetit to everyone.

The secret of this salad lies in the preparation of the brine. In it, daikon completely absorbs the aroma of hot red pepper.

Ingredients:

daikon radish 400 gr
red pepper to taste
cloves to taste

For the brine:

hot water 1 l
1 tbsp salt
1 tbsp sugar
ground pepper to taste
2 tbsp 5% vinegar
2 tbsp vegetable oil

Preparation:

Peel the radish and grate it on a coarse grater.
Prepare the brine. Boil a liter of water. Add a tablespoon of salt, a tablespoon of sugar, ground pepper to taste, vinegar and vegetable oil to hot water. Mix well.
Next, pour the brine over the daikon so that the liquid completely covers it, add hot red pepper and cloves. Let it sit for 4 hours. After some time, drain the liquid through a colander.

Our spicy salad is ready.

Chicken breast combined with green peas and cucumbers give the salad a very delicate and mild taste. The whole family will love this dish.

Ingredients:

chicken breast 300 g
daikon 500 g
cucumbers 150 g
eggs 3 pcs.
frozen green peas 100g
white onion 1 pc.
vegetable oil 2 tbsp. l.
sour cream 100 g
ground pepper

Preparation:

Boil chicken, eggs and green peas and cool.

Peel the daikon and grate it. Rinse with cold water and let drain. We also grate fresh cucumber. Add cooked green peas. Cut the chicken into small cubes and add to the salad. The onion should be cut into half rings and lightly fried in vegetable oil. Cut the eggs into cubes and add to the rest of the ingredients.

To carefully cut eggs, wet the knife blade in cold water - the eggs will not stick to the knife.

Mix the salad thoroughly.

Add ground black pepper to a glass of sour cream and stir the sour cream. Salt the salad, season with sour cream and mix again.

Salad ready. You can serve it immediately or store it in the refrigerator for up to 24 hours.

An excellent salad for the holiday table. Its highlight lies in the aromatic sauce that can satisfy the taste of the most sophisticated gourmet. Despite the abundance of ingredients, its preparation will not take much of your time.

Ingredients:

daikon 1 piece
approximately 400g
boiled chicken breast 1 piece
soft cheese 100 g
sour cream 100 g
salt to taste
parsley 3 sprigs

For the sauce:

garlic 1 tooth
ginger to taste
salt to taste
Italian herb mixture to taste
ground nutmeg 0.5 tsp.
ground cardamom 0.5 tsp
cream 100 gr
lemon juice 1 tbsp
wine vinegar 1 tsp

Preparation:

Peel the daikon, grate it on a coarse grater, and add salt to taste. Break the boiled and cooled chicken breast into fibers and add to the grated daikon. Also grate the cheese on a coarse grater and combine with the rest of the ingredients.

To prepare the salad sauce, combine sour cream with spices and leave for 5-6 minutes so that the flavors combine well.
Season the salad with the prepared sauce, add chopped parsley and mix well.

Can be served in a common dish or in portions.

Another recipe for salad with daikon radish and boiled chicken. The ingredients for its preparation can be found in every kitchen. This salad is an excellent source of protein and vitamins and can easily replace main courses.

Ingredients:

100 gr. daikon
50 gr. carrots
150 gr. Chicken
2 eggs
green onions
cilantro or parsley
2 tbsp. l. sour cream or mayonnaise
salt and pepper to taste
tomatoes, sesame seeds (for decoration)

Preparation:

Grate daikon radish and carrots. We separate the boiled chicken into fibers and add it to the rest of the ingredients. Cut the boiled eggs into cubes. Finely chop the green onions and cilantro or parsley. Salt and pepper to taste. Season the salad with sour cream or mayonnaise. Mix.

Place the salad on a plate and decorate according to your taste and desire.

Apple and carrot promote digestion and gastric secretions. An excellent choice for those who are watching their diet. Can be prepared in literally five minutes.

Ingredients:

daikon 1 pc. - Average
carrots 1 pc - Medium
sour apple 1 pc. - Average
mayonnaise 2 tbsp. l.
salt to taste
green onion to taste

Preparation:

Peel and grate daikon (for carrots in Korean). We clean and three carrots. We do the same with an apple. Mix the ingredients and squeeze out the excess liquid.

To easily squeeze out excess liquid, let the chopped ingredients “settle” for 5-10 minutes, then transfer them to a colander and lightly mash.

Season with mayonnaise, salt and mix. Garnish with finely chopped green onions.

Bon appetit.

The absence of mayonnaise as a dressing makes this recipe for salad of daikon, carrots and apples dietary. For those who watch their figure - a good source of vitamins and microelements.

Ingredients:

daikon 1 pc. - Average
carrots 1 pc - Medium
sour apple 1 pc. - Average
vegetable oil 1 tbsp
wine vinegar 0.5 tsp
salt and pepper to taste
ground walnuts 10 g
greenery

Preparation:

Grate the peeled daikon, carrot and apple on a coarse grater. Mix. Add vegetable oil, wine vinegar, salt and pepper to taste. Mix again, sprinkle walnuts and herbs on top. Our salad is ready.

Hard cheese, garlic and daikon together create a great taste. A good dish for a holiday table.

Ingredients:

3 small daikon radishes
2 medium carrots
100 g hard cheese
2-5 cloves of garlic
150-200 g mayonnaise
salt and pepper to taste

Preparation:

Grate all vegetables on a coarse grater. If the radish is very juicy, then it is better to squeeze out the excess juice. Also add three cheeses on a coarse grater to the rest of the ingredients. Press the garlic here through a garlic press.

Pepper the salad, add salt to taste and season with mayonnaise and mix.

Can be served.

Light summer salad. And walnuts are a good source of microelements. If you love tasty and healthy food, be sure to cook it.

Ingredients:

small daikon
1 carrot
1 tbsp lemon juice
1 small onion
20 g chopped walnuts
half a teaspoon of sesame seeds
lettuce 1 bunch
salt, pepper to taste
olive oil 1-2 tbsp

Preparation:

Cut the onion into thin half rings. Grate the radish and carrots. Chop the lettuce. Mix the chopped ingredients and add olive oil and a tablespoon of lemon juice.

If you don’t have lemon on hand, you can replace its juice with apple cider vinegar or any other.

Salt and pepper to taste and mix everything thoroughly.

Pour into a salad bowl, sprinkle sesame seeds and walnuts on top.

Radish and carrot salad is ready.

The special thing about this recipe for daikon radish salad with pork is the roasting of the meat. The salad resembles the taste of barbecue.

Ingredients:

Pork 200 gr
Daikon 450 gr
Onion 80 gr
Vegetable oil 50 gr
vinegar 1 tbsp
Salt (to taste)
Black pepper (to taste)
Greens (to taste)

Preparation:

First, take a piece of raw meat and cut it into strips.

Cutting raw meat into strips without skill is quite difficult. To make cutting more convenient, put the meat in the freezer for half an hour.

Let the frying pan heat up and in the meantime chop the onions. Pour 50 grams of vegetable oil into a heated frying pan, place the pork and fry it until the liquid has boiled away and a crust begins to form on the meat. Separately from the meat, fry the onion until golden brown.

Combine meat and onions. Now we need to marinate it. Add salt, black pepper and 1 tablespoon of 6 percent vinegar. Mix thoroughly.

While the meat is marinating, let's take care of the radishes. We clean it and finely chop it with a knife. It is better not to use a grater, because in this case the daikon will produce juice and the salad will not be stored for long.

Place the marinated meat with onions in a bowl with radishes, mix, add herbs. Salad ready. This salad can be stored in the refrigerator for up to 48 hours.

A recipe for daikon radish with boiled meat will be an excellent addition to your repertoire of meat salad recipes.

Ingredients:

200 g boiled beef or pork
1 onion
7 walnuts
1 radish
200 g mayonnaise
clove of garlic
1 tbsp vegetable oil
salt to taste

Preparation:

Cut the onion and fry it until golden brown with the addition of 1 tablespoon of vegetable oil. Cut the boiled meat into small cubes. Finely chop the walnuts. Grate the radish on a fine grater and squeeze out the excess juice. Mix all ingredients, add squeezed garlic, season with mayonnaise and salt.

Bon appetit.

Daikon is a Japanese radish, a vegetable that is not very popular. However, you can make very tasty salads from it.
Daikon is distinguished by excellent taste characteristics and the presence of many useful substances. Contains potassium, carotene, vitamins B, C, PP. Daikon contains many microelements necessary for humans and contributes to the normal function of the gastrointestinal tract, better absorption of food, and stimulates appetite.

Ingredients of the recipe

Daikon – 600 gr,
head of red sweet onion,
green peas – 100 g,
sesame oil – 2 tbsp. l,
rice vinegar – 2 tbsp. l,
black sesame seeds – 2 tbsp. l,
honey - 2 tbsp. l,
soy sauce - to taste.

Cooking method: how to make daikon salad.

I found the recipe for this light salad in Japanese cuisine. I recommend that vegetarians try daikon salad and also use it as a meal on fasting days. Peel the daikon and grate it into thin strips on a coarse grater or cut it with a knife. Chop the red onion into half rings. Cut the pea pods crosswise into small pieces. Peas can be replaced with green beans. Pre-boil peas or beans for no more than 3 minutes in boiling water. Mix the prepared vegetables. Then prepare the salad dressing. To do this, whisk sesame oil with honey and rice vinegar. Season the salad with this sauce, mix and place in the refrigerator to soak the vegetables for an hour.

Serve daikon salad sprinkled with black sesame seeds and soy sauce. I advise you to eat this salad immediately; if you can’t, then do not store it in the refrigerator for longer than a day. Bon appetit!

Recipe 2. Daikon and apple salad (vegetarian)

Vegetarians will love this simple salad. An excellent salad for dinner, and as a side dish for a portion of protein (meat, poultry, fish, eggs), or on its own if you want something light.

Ingredients:

300 g daikon radish
2 green apples
2 small carrots
50 gr. walnuts
3 tbsp. vegetable oil
1 tbsp. white wine vinegar
a little dill or parsley
salt, pepper to taste.

Cooking process:

1. Peel radishes, carrots and apples. Cut the apples into halves, remove the core and stems. Grate radishes, carrots and apples on a coarse grater.

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

Prepare a dressing from oil, vinegar, salt and pepper.

4.Pour over the salad and stir. Sprinkle nuts generously on top. You can decorate the salad with walnut halves.

Recipe 3. Meat salad with daikon

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

I chose the smallest “log” and brought the loot home. I tried it.

Daikon tastes very much like an ordinary cabbage stalk - the same slight specific bitterness, the same juiciness and the same crispiness. And only then, after one or two minutes, a mild aftertaste appears, like a radish. Overall, I liked the daikon.

I extracted several recipes from the seller.

The simplest one is to grate the daikon and season it with sunflower oil. Or, alternatively, add sauerkraut.

Well, in the end he gave out a recipe for daikon with meat. This recipe seemed more interesting to me and I quickly prepared it, since it does not require any excessive labor.
The salad came out very pleasant - juicy, crispy, with an interesting combination of flavors: sweetish onions, salty meat and slightly spicy radish. I used mayonnaise as a dressing and the salad turned out very satisfying.
For my taste, fresh tomatoes are very suitable for this salad, but you don’t need to add them to the salad, but cut them into slices and eat them as a 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 version of the recipe
Eliminate meat (or replace it with mushrooms).
Use only lean products as a dressing (see paragraphs 3-5 of dressing options).

Recipe 4. Daikon salad with garlic sauce

The salad is moderately spicy and unusually fresh. I recommend eating it with meat or chicken.

Ingredients:

Daikon 500 gr.
Salad dressing
Garlic 2 cloves
Vinegar 3% 1 tbsp.
Sugar ½ tsp.
Vegetable oil

Preparation:

Peel the daikon and grate it using a Korean carrot grater into long strips.
Salt, pepper, stir and leave for 30 minutes. Drain the resulting juice.
Chop the garlic not very finely, quickly fry in vegetable oil.
Place the fried garlic along with the oil in which it was fried in a bowl, add vinegar, sugar, salt, mix everything.
Pour the resulting sauce over the radishes.
Garnish the salad with parsley sprigs.

Recipe 5. Spicy daikon salad

Ingredients:

1 small daikon or part of the root weighing 300-350 g
1 fresh cucumber
1 fresh carrot
1 teaspoon Italian herbs
from a quarter to half a teaspoon of dry garlic (from a bag)
pinch of ground black pepper
1 teaspoon French mustard
2-3 tbsp. spoons of nut butter
chopped herbs, salt to taste

Cooking method:

Grate well-washed and dried daikon, carrots and cucumber on a Korean carrot grater. If it is not there, rub it with more or less long shavings on a regular coarse grater, holding the roots along it.
To make the dressing, place the herbs, garlic powder, salt and pepper in a bowl. Add mustard and nut butter, stir until smooth. Dressing the salad.
Sprinkle chopped herbs on top - celery and parsley are perfect.
You can eat it right away, but it’s better to let it sit so that the vegetables are soaked in the dressing.

Recipe 6. Salad with daikon and crab sticks

crab sticks 170g
fresh cucumbers 320 g
daikon radish 181 g
dill 60 g
boiled egg 113 g
Chinese cabbage 114 g
low-fat mayonnaise 117 g

Cut everything, season with mayonnaise and mix.

If your family and guests love this vegetable, I suggest preparing several hot daikon dishes. Moreover, you can combine it with both meat and fish. Original hot daikon dishes are asking to be served on your table.

Braised chicken with daikon

To prepare daikon chicken stew, use:

Daikon – 1 pc. (400 g)
Champignons – 5-6 pcs.
Chicken fillet – 400 g.
Carrots – 1 pc.
Broth (salted) – 2 cups
Soy sauce, herbs - to taste

Chicken stew with daikon recipe

Peel the daikon and cut it into triangles, peel the carrots and also cut it into triangles. Pour cold water over the daikon pieces to remove the bitterness.
Cut the champignons into 4 pieces and the chicken fillet into small pieces. Then heat the vegetable oil in a deep frying pan and fry the fillet pieces in it until they turn white.
Then add mushrooms, daikon and carrots to the chicken and stir-fry until the ends of the daikon pieces become transparent.
Then pour 2 cups of broth into the frying pan, wait until it boils and add soy sauce to taste, then cover the frying pan with a lid. Simmer the dish over medium heat for 15 minutes.
If the daikon is easily pierced with a match, you can remove the dish from the heat and season it with herbs and serve.
Bon appetit!

Meat loaf with ham and daikon

To prepare this daikon dish, take:

Mixed minced meat – 500g.
Daikon – 1/2 pcs.
White bread – 1 piece
Onions – 1 pc.
Boiled ham or boiled sausage – 100 g.
Egg – 1 pc.
Cumin (ground) – 1 tsp.
Thyme – 3 sprigs
Parsley – 1 bunch
Red paprika (powder) – 1 tsp.
Dark beer – 100 ml.
Vegetable oil – 2 tbsp.
Pepper - to taste
Salt - to taste

Meat loaf recipe with ham and daikon

Soak a piece of white bread in milk and add to the minced meat, also add onion, finely chopped, ham, cut into small cubes, daikon, grated on a coarse grater.
Beat a raw egg into the minced meat, add spices (pepper, salt, red paprika powder and ground cumin) and finely chopped herbs.
Then thoroughly knead the minced meat, place baking paper on a baking sheet and place the minced meat on it, giving it the appearance of an oblong loaf, grease it with vegetable oil.
Place the dish in the oven preheated to 180 degrees for half an hour. Then remove the meat loaf from the oven, pour dark beer and the juices over it, and place in the oven for another 20 minutes.
Cool the finished meat loaf and cut it into pieces before serving.
Serve the dish with black bread and you can use mustard or grated horseradish.
Bon appetit!

Daikon and chicken in red wine sauce

To prepare this daikon dish, you need to take the following products:

Chicken thighs (boneless and skinless) – 450 g.
Daikon – 220 g.
Chicken broth – 375 mg.
Butter – 2 tbsp. l.
Soy sauce – 1.5 tbsp.
Sugar – 1.5 tbsp.
Red wine – 125 mg.
Onions – 1 pc.
Pepper - to taste
Salt - to taste

Recipe for Daikon and Chicken in Red Wine Sauce

Cut the chicken thighs into pieces and season them with pepper and salt. Melt 1 tbsp. butter in a frying pan and place chicken in it.
Brown over high heat on all sides and remove from the pan.
Peel the daikon and onion and cut them into 2x2 pieces, then add to the pan and cook for 1-2 minutes, shaking or stirring vigorously.
Pour the chicken broth into the pan and close it with a lid, wait until the broth boils. Then reduce the heat, open the lid and cook for another 10 minutes, stirring occasionally.
Then add sugar, red wine, soy sauce and simmer for another 10 minutes.
After adding the chicken to the pan, cook for another 5 minutes over low heat until the meat is tender and the liquid level has reduced.
Remove from heat and add 1 tbsp. butter and stir.
Add pepper and salt.
Bon appetit!

Fish cutlets with daikon and shrimp

List of ingredients for preparing this daikon dish:

Sea fish (fillet) 300 g.
Fish broth – 500 ml.
Shrimp (peeled) – 100 g.
Daikon – 1 pc.
Egg – 1 pc.
Soybean oil – 1.5 tbsp.
Soy sauce – 1 tbsp.
Flour – 2 tbsp.
Starch – 1 tbsp.
Mustard – 1 tbsp.
Dessert wine – 1 tbsp.
Salt - to taste
Parsley – 3 sprigs

Recipe for “Fish cutlets with daikon and shrimp”

Wash and peel the daikon, cut it into slices. Wash the parsley.
Take the fish fillet, wash it, cut it and pass it through a meat grinder, then add starch and egg, add salt and mix.
Then wet your hands in cold water, make small cutlets, placing a shrimp in the middle of each cutlet, bread them in flour and only then fry them in a frying pan.
Place the fried cutlets in a saucepan, then pour in fish broth (hot), add wine and soy sauce. Then simmer for 5 minutes over low heat under the lid.
After 5 minutes, add the daikon and leave to cook for another 5-7 minutes. Before serving the cutlets, pour them with the sauce that was formed during the stewing process, garnish with parsley leaves and mustard.
Bon appetit! I hope you enjoyed the hot daikon dishes.

To prepare a daikon dish, you don't need to have any special skills. This vegetable, so beloved by the Japanese, is quite self-sufficient both in composition and taste.

Daikon recipes

This vegetable is a type of radish. In contrast, daikon is devoid of bitterness. Due to its mild taste, it requires virtually no processing. You can eat it simply grated with sour cream. Any dish made from daikon is very healthy. The vegetable is rapidly gaining popularity in Russia and Europe. In Asia, it is used for carving: craftsmen carve amazing shapes and flowers from it. Daikon dishes with photos give us the opportunity to see what kind of dense white pulp this vegetable has. In addition to being used for carving, it is added to many national dishes of Korea and Japan: kimchi, salads, as an addition to sushi and fish dishes. Daikon is added to miso soup, served boiled with soy sauce, stewed with seafood, marinated with vinegar, as an appetizer. In addition, the vegetable is salted for the winter. It is very popular in Vietnam and India. Nutritionists recommend a daikon dish for those who want to lose weight. But you need to be careful with it if you have stomach problems.

Dish of daikon stewed and fried

To some, this fried vegetable resembles potatoes. You can also try adding it to soup. Prepare a simple daikon stew in a frying pan. For this you don’t need anything other than this vegetable, onions and cream. Cut the peeled daikon into slices in advance and, after adding salt, leave for 10 minutes. Shake from time to time, and then drain the resulting liquid. Fry in a pan, then add onions. Simmer everything together until done for half an hour. You can fry daikon in an egg and flour batter. To do this, it is cut into slices no thicker than 0.5 cm, rolled in egg, then in flour or starch (breadcrumbs can also be used) and deep-fried. Can be served as a hot snack with mayonnaise. You can add two pieces of fried daikon and coat them with unsweetened cottage cheese and herbs cream. You'll get another flavorful snack option. It is convenient to cook daikon in a slow cooker. After preliminary preparation, when the vegetable releases its juice and is squeezed out, it needs to be fried in a frying pan. Then transfer to a slow cooker, pour in cream, sprinkle with spices for potatoes. Add a spoon of mayonnaise. Cook in the “Stew” mode for no more than an hour.

Daikon salads

They go well with meat and chicken dishes and have a moderately spicy and fresh taste. One option is to cover grated or julienned daikon with a garlic sauce made from finely chopped garlic, fried in oil, and vinegar. Parsley goes well with this salad. Daikon goes well with the same light vegetables - paprika or cucumber. To make the salad more filling, add slices of lean ham. The combination of daikon with pickled onions is very successful (it is better to use wine or balsamic vinegar for pickling).

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Daikon salad is a dietary dish. Recipe with photo

Daikon can be classified as a variety of radish. This vegetable is cultivated in Japan, where it is called the root of health. This is no coincidence, because daikon dishes are not only unique in taste, but also contain a number of useful components. Daikon salad is an excellent component of a healthy diet. A recipe with a photo will teach every housewife how to cook it.

Diet daikon salad without unnecessary ingredients

This is a simple dish with green onions and olive oil that will especially appeal to women who want to lose weight. All recipes with photos of daikon salads recommend eating the cold appetizer within half an hour after preparation, until it loses its usefulness.

So, you will need the following products:

Wash the daikon and peel it.
Cut the vegetable into cubes and place in a salad bowl.
Add finely chopped green onions there.
Chop fresh dill and also place it in the salad bowl. Instead of dill, you can use any other herbs at your discretion. If you have nothing but onions, it doesn’t matter – the daikon salad will turn out delicious.
Mix all ingredients well and season the mixture with olive oil.

That's all! You managed to prepare a dietary dish quickly and easily.

Vegetarian daikon salad with apples

As already mentioned, this vegetable is a godsend for vegetarians. Adherents of plant-based foods are coming up with new recipes for daikon salads. Photos of such dishes demonstrate that they are not difficult to prepare and require a minimum of ingredients. The option with apples is suitable as a side dish for meat or fish, and can also be used as an independent dish when you want to eat something fresh and light.

Products you will need:

parsley or dill - to taste;
green apples – 2 pcs.;
vegetable oil – 3 tbsp. spoons;
salt and pepper - to taste;
white wine vinegar - 1 tbsp. spoon.

Preparation

Peel daikon, apples and carrots.
Grate the vegetables and fruits on a coarse grater (remove the stems and core from the apples first) and place them in a salad bowl.
Dry the walnuts a little in a frying pan (do not use oil), and then chop them coarsely.
Combine vinegar, pepper, salt and oil and pour the resulting dressing over the salad. Mix well and then sprinkle nuts on top. Delicious and healthy food is ready!

Daikon salad with crab sticks

At first glance, it may seem that daikon and crab sticks are products that are completely unsuitable for eating together. But in fact, a recipe with a photo of a salad with these ingredients is very popular. The fact is that the taste of crab sticks sets off the sharp taste of daikon and gives it sea notes. Also, in such a dish, onions are required, since they, in turn, emphasize and make the taste of crab sticks more intense.

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Daikon salads: 6 best recipes

Daikon is a Japanese radish, a vegetable that is not very popular. However, you can make very tasty salads from it.

Daikon is distinguished by excellent taste characteristics and the presence of many useful substances. Contains potassium, carotene, vitamins B, C, PP. Daikon contains many microelements necessary for humans and contributes to the normal function of the gastrointestinal tract, better absorption of food, and stimulates appetite.

Recipe 1. Japanese daikon salad with onions and peas

Ingredients of the recipe

Daikon - 600 gr,
head of red sweet onion,
green peas - 100 g,
sesame oil - 2 tbsp. l,
rice vinegar - 2 tbsp. l,
black sesame seeds - 2 tbsp. l,
honey - 2 tbsp. l,
soy sauce - to taste.

Cooking method: how to make daikon salad.

Recipe 2. Daikon and apple salad (vegetarian)

Vegetarians will love this simple salad. An excellent salad for dinner, and as a side dish for a portion of protein (meat, poultry, fish, eggs), or on its own if you want something light.

Ingredients:

300 g daikon radish
2 green apples
2 small carrots
50 gr. walnuts
3 tbsp. vegetable oil
1 tbsp. white wine vinegar
a little dill or parsley
salt, pepper to taste.

Cooking process:

1. Peel radishes, carrots and apples. Cut the apples into halves, remove the core and stems. Grate radishes, carrots and apples on a coarse grater.

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

Prepare a dressing from oil, vinegar, salt and pepper.

4.Pour over the salad and stir. Sprinkle nuts generously on top. You can decorate the salad with walnut halves.

Recipe 3. Meat salad with daikon

I chose the smallest “log” and brought the loot home. I tried it.

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.

COMPOSITION: 300g daikon radish, 200~300g boiled meat, 2~3 large onions (300~400g)

Wash, peel and cut the daikon into thin strips (or, better yet, grate it on a Korean carrot grater).

Season to taste:
- mayonnaise;
- sour cream;

Lenten version of the recipe
Eliminate meat (or replace it with mushrooms).
Use only lean products as a dressing (see paragraphs 3-5 of dressing options).

Recipe 4. Daikon salad with garlic sauce

Ingredients:

Daikon 500 gr.
Salad dressing
Garlic 2 cloves
Vinegar 3% 1 tbsp.
Sugar ½ tsp.
Vegetable oil

Preparation:

Peel the daikon and grate it using a Korean carrot grater into long strips.
Salt, pepper, stir and leave for 30 minutes. Drain the resulting juice.
Chop the garlic not very finely, quickly fry in vegetable oil.
Place the fried garlic along with the oil in which it was fried in a bowl, add vinegar, sugar, salt, mix everything.
Pour the resulting sauce over the radishes.
Garnish the salad with parsley sprigs.

Recipe 5. Spicy daikon salad

Ingredients:

1 small daikon or part of the root weighing 300-350 g
1 fresh cucumber
1 fresh carrot
1 teaspoon Italian herbs
from a quarter to half a teaspoon of dry garlic (from a bag)
pinch of ground black pepper
1 teaspoon French mustard
2-3 tbsp. spoons of nut butter
chopped herbs, salt to taste

Cooking method:

Grate well-washed and dried daikon, carrots and cucumber on a Korean carrot grater. If it is not there, rub it with more or less long shavings on a regular coarse grater, holding the roots along it.
To make the dressing, place the herbs, garlic powder, salt and pepper in a bowl. Add mustard and nut butter, stir until smooth. Dressing the salad.
Sprinkle chopped herbs on top - celery and parsley are perfect.
You can eat it right away, but it’s better to let it sit so that the vegetables are soaked in the dressing.

Recipe 6. Salad with daikon and crab sticks

crab sticks 170g
fresh cucumbers 320 g
daikon radish 181 g
dill 60 g
boiled egg 113 g
Chinese cabbage 114 g
low-fat mayonnaise 117 g

Cut everything, season with mayonnaise and mix.

What delicious things can you make from daikon?

Alexandra

Meat salad with daikon

300g daikon radish, 200~300g boiled meat, 2~3 large onions.
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.

Salad with chicken, ham and cheese

150g boiled or smoked chicken meat (1 large leg or one chicken breast), 150g boiled ham (you can use lean ham in a casing), 100g cheese, 2 boiled eggs, 1 tomato, green salad, 2 tbsp mayonnaise, 3 tbsp sour cream , 0.5~1 teaspoon of prepared mustard, 1 small clove of garlic, a pinch of black pepper, salt if desired

Remove the skin from the ham (or breast). Cut the meat off the bones.
Cut chicken, ham and cheese into thin strips. (The cheese can be grated on a very coarse grater.) Separate the whites from the yolks of boiled eggs. Cut the whites into strips.
Place the yolks in a bowl and mash them. Add mayonnaise, sour cream, mustard, pepper and garlic pressed through a press. Mix well.
Wash the salad and let it drain. Line a deep salad bowl with lettuce leaves.
Place a layer of sliced tomatoes on the lettuce leaves.
Mix ham, chicken and cheese and place in a heap on the tomatoes.
Top the salad with sour cream and mayonnaise sauce.

Salad “Male whim”

Cut the onion into thin worm rings. Soak for 15 minutes in 6% vinegar (preferably apple cider vinegar).
Finely chop the boiled beef, grate the eggs and cheese on a coarse grater (separately from each other). Place on a flat dish in layers, lightly pressing each row:
1st layer: - onion (drain vinegar);
2nd layer: - mayonnaise;
3rd layer: - meat;
4th layer: - mayonnaise;
5th layer: - eggs;
6th layer: - mayonnaise;
7th layer: - cheese.

Maria Tainitskaya

Sailat with greens

Ester

You can make various salads from daikon. Peeled root vegetables are crushed on a coarse grater and seasoned with vegetable oil, mayonnaise or sour cream, adding herbs, salt and spices to taste. Daikon root vegetables are stewed, and various vegetables and potatoes can be added. Daikon slices are added to soups.
“Once you taste” daikon dishes, you will always want to have them on your table.

Deima

And I grate daikon and carrots on a coarse grater, season with mayonnaise, salt and pepper. Tasty! Fast! Healthy!

Angel

I add cucumber to okroshka instead... delicious!

Sea

daikon salad

Ingredients:
1 daikon root (30cm)
1 orange,
a couple of sprigs of dill and cilantro,
olive oil,
pepper, salt.
Grate the daikon. Peel the orange and remove all internal films. Finely chop the greens. Season with oil, salt and pepper to taste. During the stirring process, the orange will “break apart” into pieces.

Alla Zaitseva

“spring” salad: daikon + fresh cucumber + a few boiled eggs + dill, season with olive oil...

Margo :)

Daikon can be grated or cut, add diced tomato, salt, pepper and season with mayonnaise.
I just came up with it today and it turned out delicious.

How to cook daikon radish?

Natalya Korneeva

DAIKON WITH LEMON

1 daikon,
1 lemon (if the daikon is very large, then 2 lemons),
salt and sugar - to taste,
greenery.

Grate or cut the daikon into thin “noodles”. Squeeze a whole lemon into it. Mash the daikon lightly so that the juice releases, and add salt and sugar to taste along the way (secret: you need to taste the juice - the final taste depends on it). Then sprinkle in chopped herbs and mix. It will turn out very beautiful (snow-white with green) and very pleasant to the taste (I can’t describe it, but there is a general feeling of freshness). Just no oil! It won't be the same at all. It is advisable to eat no earlier than half an hour later, when the taste “appears”.

100 g daikon,

100 g carrots,
100-150 g squid.

For refueling:
3 tbsp. l. 3% vinegar,
3 tbsp. l. soy sauce,

2 tsp. Sahara.

6 tangerines,
150 g shrimp,
1 apple,
100 g daikon,
4 tbsp. spoons of mayonnaise,
half a lemon
green salad,

CHICKEN AND DAIKON IN RED WINE SAUCE

450g skinless, boneless chicken thighs, cut into 2cm x 2cm pieces
salt and pepper to taste,
2 tablespoons unsalted butter,
225 g daikon (a hybrid of radish and radish), peeled and cut into 2 by 2 cm pieces,
1 medium onion, cut into 2cm x 2cm pieces
375 ml chicken broth,
125 ml red wine,
1.5 tablespoons soy sauce,
1.5 tablespoons of sugar.

Season the chicken with salt and pepper. Melt 1 tablespoon of butter in a large skillet and let the chicken thighs sit. Brown on all sides over high heat and remove from the pan.

Add the onion and daikon to the pan and cook for 1-2 minutes, stirring or shaking vigorously. Pour in the chicken broth, cover with a lid and bring to a boil. Uncover, reduce heat to medium and continue cooking, stirring occasionally, for another 10 minutes. Add red wine, soy sauce and sugar and cook for another 10 minutes.

Add chicken to skillet and cook over low heat for another 5 minutes until meat is tender and liquid level has reduced. Remove from heat and stir in a tablespoon of butter. Add salt and pepper to taste. Serve in deep plates (4 servings).

Irina Grishina

The most basic thing is to rub it, add grated carrots, green onions, and season with mayonnaise.

SHER

shredder is usually added to salads..

grate on a coarse grater, add salt to taste, add finely chopped onions and pour in vegetable oil!

Our year

Meat salad with daikon

COMPOUND

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.

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.

Marina Melnichuk

Carrot and Daikon Salad (Namasu)
Japan
Peel the daikon and carrots, cut into slices lengthwise, then cut the slices into thin strips. Place the daikon and carrots in a bowl, add salt, stir, and let stand for 30 minutes. Meanwhile, mix powdered sugar and vinegar. Lightly squeeze the daikon and carrots, drain the excess liquid, pour in the vinegar marinade, and refrigerate for 12 hours, stirring from time to time. Stir again, sprinkle with sesame seeds and serve.
Bon appetit!

Alyona

300 g daikon, 1/2 tbsp. tablespoons vegetable oil, 3/4 cup dashi base broth, 2 tbsp. spoons of sugar, 1 tbsp. spoon of vodka, 1.5 tbsp. spoons of shoyu soy sauce.
Chop the pre-peeled daikon into slices. Place in a single layer in a frying pan and simmer over medium heat for 1-2 minutes. Then flip and cook for another 1 minute. Add half a cup of dashi, sugar and vodka. Next, reduce the heat and simmer for 5 minutes. Pour in the remaining dashi as well as the soy sauce. Turn the radish pieces over and continue to simmer for another 5-6 minutes with the lid closed. Then turn over again and simmer for 3-4 minutes until all the liquid has evaporated. It should be served hot.
***
500 g daikon, 3 tbsp. spoons of rice, 1 plate of seaweed. For the sauce: 3-3.5 cups dashi. (basic broth) 3 tbsp. spoons of light soy sauce shoyu, 2 tbsp. spoons of dessert wine, 2 tbsp. spoons of sugar, 1 teaspoon of salt.

Recipe: Chop the pre-peeled radish into slices. At the same time, clean the edges so that the pieces do not fall apart during cooking (make a shallow cross-shaped cut on one side of each piece and place it on the bottom of the pan with this side so that the liquid is well absorbed). Pour water into a saucepan and place rice in it. Cook the rice until the daikon is noticeably soft. Then place a plate of seaweed in a frying pan, place the radish and rice on it and pour the sauce over it. Cook everything together over low heat until fully cooked, about 20-23 minutes.
***
120 g salmon fillet,
2 tbsp. l. sea salt,
2 tbsp. l. rice vinegar,
120 g tuna fillet,
1 small squid (ready weight about 60 g),
120 g river flounder fillet,
1 tbsp. l. lemon juice,
1 daikon radish (about 3 cm long)
salt,
2 tsp. wasabi paste,
3 tbsp. l. soy sauce. Salt the salmon fillet on both sides and, covering, place in the refrigerator for 2 hours. Wipe the salt from the fish with a paper towel, pour rice vinegar over it and leave in the marinade for 30 minutes. Cut the tuna fillet into strips 0.5 cm wide, cut half the portion into cubes. First cut the squid into thin rings, and then cut into half rings. Cut the flounder fillet lengthwise into 4 pieces. Cut each piece several times, wrap it in a spiral and sprinkle with lemon juice. Peel the radish and cut into thin slices, lightly salt. Cut the salmon fillet into slices 0.5 cm thick. Serve sashimi with radish, wasabi paste and soy sauce. If desired, the dish can be decorated with slices of carrots or radishes.
and you can also see it here
my-recept.ru/index.php?artcat=25&see=1292 — 10k
www.good-cook.ru/salat/salat_091.shtml — 57k
www.millionmenu.ru/rus/recipes/collection/drecip2365/ — 39k —
sushiclub.info/ — 9k —
www.5armia.ru/rus/public/recepti — 22k —
www.gotovim.ru/recepts/sbs/saldaykon.shtml — 24k
www.gurmania.ru/s.php/1187.htm — 33k —

What dishes can be prepared from daikon?

Alena Shalimova

several types of salads (Korean, Japanese, classic Russian, with different vegetables, with tongue and potato chips)
daikon halibut soup, daikon miso soup
dessert with plums and wine (don’t be surprised, daikon is popular in Japan, something like our compote)
fried daikon with seafood

I don't seem to know anything anymore

AAAAAAA, here's another one - with pickled daikon sushi)))

MOTHER OF VANYA AND TANYA

I rub it with carrots and add mayonnaise! Light salad.

http://www.gastronom.ru/kb_prod.aspx?id_kb=182&txt_id=10475

March March

The best thing is the salad. Daikon is actually a radish.

Tatiana Selyanina (Poplevko)

Very tasty and healthy salads...

Natalya Korneeva

DAKON SALAD WITH SQUID AND CORN

100 g daikon,
100 g canned corn,
100 g carrots,
100-150 g squid.

For refueling:
3 tbsp. l. 3% vinegar,
3 tbsp. l. soy sauce,
1 tbsp. l. sake (or dry sherry),
2 tsp. Sahara.

Wash the carrots and daikon, peel, chop into strips, add boiling water, cover the pan with a lid and leave for 5-10 minutes. Rinse with cold water and drain. Clean the squid carcasses, rinse and boil for 3 minutes in boiling water, cool, and chop into strips. Mix chopped vegetables with squid, add canned corn. Mix the ingredients for the dressing well until the sugar dissolves, add to the salad, and mix thoroughly. If desired, you can season this salad with mayonnaise.

SALAD OF MANDARINS, PRAWNS AND DAIKON

6 tangerines,
150 g shrimp,
1 apple,
100 g daikon,
4 tbsp. spoons of mayonnaise,
half a lemon
green salad,
parsley, vinegar, salt.

Boil shrimp in salted water with vinegar and peel. Wash and peel the tangerines. Squeeze the juice from 2 peeled tangerines and mix it with mayonnaise to prepare the sauce. Divide the remaining tangerines into slices, and then peel the film from the slices. Cut the apple in half, remove the core, peel the halves and cut into slices.

Finely chop the daikon. Wash the green lettuce leaves and cover the bottom of the salad bowl with them. Place peeled tangerine slices, shrimp meat, apple slices, daikon on green salad leaves and mix gently. Before serving, pour the prepared sauce over the salad, garnish with lemon sliced in half rings and parsley.

DAKON SALAD WITH VEGETABLES

300 g daikon,
200 g red sweet pepper,
100 g leeks,
100 g petiole celery,
100 g carrots,
3 tbsp. l. vegetable oil,
salt to taste.

Wash, peel, and chop daikon, carrots and peppers into thin strips. Peel the celery, rinse and cut into thin slices. Finely chop the leaded part of the leek. Sauté the prepared carrots, celery, leeks and sweet peppers in vegetable oil. Cool the vegetables and combine with daikon, add salt to taste and stir. This salad can be served as an independent dish or as a side dish for fish and meat. The combination of crispy daikon and soft sauteed vegetables makes a very pleasant impression.

DAKON AND APPLE SALAD WITH ONIONS

Daikon 400 g
apples 100 g
purple onion 100 g
sour cream or mayonnaise to taste.

Wash, peel and chop the daikon. Wash the apples, remove the core and grate them on a coarse grater. Onions, preferably purple, peel, finely chop and mix with prepared apples and daikon. Season everything with sour cream or mayonnaise.

MEAT SALAD WITH DAIKON

300g daikon, 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.

Elenka

COMPOUND
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).

Required Products:

Chicken breast - 400 g
Daikon - 1 piece (about 400 g)
Carrots - 1 piece (100-150 g)
Mushrooms -5-6 pieces
2 tablespoons vegetable oil
2-3 tbsp. l. sake (can be replaced with vodka)
Soy sauce to taste
a couple of glasses of broth (can be cubed)
The role of daikon leaves was played by radish leaves.

Cooking method

Cook in a deep frying pan or saucepan.
1. Place salted water on the stove; while the water is boiling, you can cut the food.
First of all, clean and cut the daikon. Cut each part lengthwise into 4 pieces into triangular pieces, the size of 1 bite. Fill the daikon with cold water and let it sit until it gets its turn to go into the frying pan. (Water will remove excess radish flavor.)

2. Also cut the carrots into triangles. Chicken fillet into 1-2 cm pieces. Wash the champignons and cut into 4 parts.

3. The water has already boiled, blanch the greens in it for a couple of seconds and cool under cold water or in ice water, squeeze well and chop finely.

4. In heated oil, fry the fillet pieces until white.

5. Add daikon, carrots and champignons to the chicken.
Fry until the ends of the daikon become transparent.

6. Pour in the broth, let it boil, add sake and soy sauce, cover with a plate or lid smaller in diameter than the frying pan.

7. Simmer for about 15 minutes. The dish is ready when a piece of daikon can be easily pierced with a wooden skewer.
(The process takes longer to describe than to implement!
Daikon, with this processing, acquires a very interesting soft taste!)

Bon appetit!

what can you make from daikon radish and what salad to dress it up with?

Capricious.Ya. Ta.

Daikon and meat salad
For the recipe you will need:
daikon – 300g
beef (lean boiled) - 200g
onion – 100g
vegetable oil - 4 tbsp. l.
parsley (greens) - 2 tbsp. l.
salt - to taste.
Cut the boiled meat and raw radishes into small strips. Cut the onion into thin half rings and fry in oil until golden brown. Place all products in a salad bowl, add salt to taste, garnish with parsley.

Chicken heart salad with daikon
For the recipe you will need:
chicken hearts – 250g
daikon (white radish) - 1 pc.
carrots - 1 pc.
leek (stem) - 1 pc.
green onions - 2 pcs.
vegetable oil - 2 tbsp. l.
lemon juice - 1 tbsp. l.
soy sauce - 1 tsp.
lemon - 1/2 pcs.
pepper, salt - to taste.
Wash chicken hearts, fry in a frying pan in vegetable oil (1 tablespoon), pepper and salt. Peel the daikon and carrots, wash them, cut into thin strips. Wash the leeks and green onions, cut the leeks into rings, green onions into pieces 5-6 cm long. Cut the lemon zest into strips and roll them into roses.
Mix carrots, daikon, leeks and chicken hearts, season with a mixture of the remaining vegetable oil, lemon juice and soy sauce, stir.
Divide the salad among plates and garnish with green onions and lemon zest roses. In Japanese cuisine, it is not customary to consume a lot of fat, so when frying ingredients for salads or when preparing sauces, it is important not to add too much oil.

Salad with daikon and salmon
For the recipe you will need:
salmon (lightly salted fillet) – 150g
daikon – 300g
cucumber - 1 pc.
celery (stems) - 2 pcs.
cilantro - 1/2 bunch
green onions - 1/2 bunch
for refueling:
olive oil - 4-5 tbsp. l.
juice - 1/2 lemon
garlic - 1 clove
mustard (beans) - 2 tsp.
hot pepper - to taste
salt - to taste.
Wash and dry vegetables and all greens. Cut the peel off the daikon and cut it as desired, using a Korean carrot grater. Cut the cucumber into round pieces, if the cucumber has a thick skin, cut it off, and if it has large seeds, cut it out and throw it away. Chop the celery very thinly. Cut the cilantro.
Place all the chopped vegetables in a deep bowl and mix.
In a separate bowl, mix olive oil, mustard, lemon juice, chili, finely chopped garlic, salt and season the salad with the resulting dressing, mix, add pieces of salmon and mix gently.
You can eat it right away, but it’s also delicious on the second day.

Masya

radish dragon juicy bunch bottle

I will become Your Angel

I added it to the carrots: 3 parts carrots and 1 part daikon salt sugar butter and lemon juice

Galina Mikhailovna

Daikon goes well with St. lion, greens. Grate daikon, cut cucumber into small strips, dill, salt and season with oil. You can also add grated or cut into strips potatoes. You can also have eggs, but it's better with mayonnaise

Agnieszka

I grate it on a fine grater and mix it with a lot of dill. Salt, a little vinegar (lemon juice) and sunflower oil.

Lyudmila Aksarina

Grate the daikon, add some grated carrots, canned green peas, grate 1 green apple, chop the dill, lightly salt, season with sour cream.

What can you cook from daikon that grew in the garden?

Ernesto

I offer the Japanese sunomono salad, made from daikon and cucumbers.
We will need:
-small daikon
-Cucumber
-Salt, sugar
-rice vinegar.
We clean the daikon and cut it into thin slices. Cut the cucumber into slices of identical thickness.

Add a tablespoon of salt, stir, and leave for 10 minutes.
Rinse the daikon and cucumber under cold water and prepare the filling: 5 tbsp. mix spoons of rice vinegar with 2 tbsp. spoons of sugar. Stir until the sugar dissolves, pour into the vegetables, mix and put in the refrigerator for 15-20 minutes to soak.
Take our sunomono out of the refrigerator and stir.
The salad turns out to be refreshing, goes well with meat, and goes well with vodka.

These are, of course, not sakura flowers, but the snow-white pulp of daikon harmonizes very well with the greenery of the cucumber. We contemplate, drinking vodka.

Olga Mikhailovna

Daikon is a long white radish? If yes, then just take a grater or cut into very thin semicircles, salt and add mayonnaise. It turns out to be a very tasty white salad.

S

daikon and carrots on a coarse grater
in a 50/50 ratio
with mayonnaise and let stand for 20-30 minutes in the refrigerator

absolutely delicious

ANNA Tretyak

daikon, crab sticks, three eggs on a grater, season with mayonnaise

Natalia Babaeva

everything is the same as from radish

Katya Ozhigova

Grated and with mayonnaise, you can add carrots

Preface

Daikon radish is known for its pleasant taste and its healing properties - it is used for making salads, pickled, and added to other dishes. What are the benefits of this root vegetable and what recipes exist?

Daikon is practically calorie-free - 100 g of this product contains 20 kcal. Thanks to this, radish can be included in the diet of those who want to lose weight. Daikon also removes metabolic products from the body - this property is due to the large amount of potassium in the composition.

Japanese daikon radish

The benefit of the root vegetable is that it contains magnesium, iron, calcium; enzymes that improve digestion; vitamins B and C. However, in order to get all the beneficial properties of this product in full, it is advisable to eat the tubers young - before the leaves begin to grow. At a later age, daikon leaves take up more than half of the nutrients and vitamins.

Many people think that daikon and Chinese loba radish are the same thing, but this is not true. They differ in appearance; loba fruits are round in shape and green or red in color. Chinese radish is no less rich in vitamins, nutrients, minerals and essential oils. You can also prepare salads from this root vegetable, squeeze healthy juice and add it to other dishes. The most famous varieties of Chinese radish:

Margelanskaya;
Glow;
Pink ring.

The beneficial properties of the root vegetable are associated with the antioxidants in its composition. This root vegetable has been known since ancient times - even then, daikon was used as a sedative and cleanser. Some time ago, scientists discovered isorodanoic acid in the root vegetable, which helps overcome malignant tumors.

Chopped daikon radish

The benefits of the product are also evident in cosmetology. Radish helps eliminate acne. A salad or root vegetable juice will help you with this and should be consumed regularly. The juice also helps digest heavy foods in the body and helps the liver normalize the formation of bile. This root vegetable is rich in antiviral and antibacterial properties, thanks to which the use of radish after acute respiratory viral infections and viral diseases will allow the weakened body to quickly come to its senses.

But we must remember that daikon can be both useful and dangerous. If you eat daikon in moderation, you will not harm your body, but excessive consumption can lead to negative consequences: heaviness in the stomach, indigestion, flatulence. And in the presence of chronic diseases of the stomach or intestines, kidneys, the benefits of this root vegetable are very doubtful.

Selecting radishes in the store and storing them at home

To ensure that the taste pleases you and the beneficial properties are maximized, it is important to choose the right root vegetable. The fruits must be free of cracks, black spots and other damage. If the fruit is soft, then most likely it was not grown and stored according to the rules. It is not advisable to buy such radishes - most likely, the taste and benefits of the fruit will disappear in a couple of days.

This is why it is so important to know how to store radishes. After purchasing the product, put it in the refrigerator, but only for 7 days - after a week the root crop will begin to wither.

We have collected the simplest and most delicious recipes for you.

To ensure that Japanese radish retains all its qualities for a longer period, pickle it. will be a delicious addition to any dish. To prepare the root vegetable, we need to take:

3.2 kg radish;
400 g carrots;
parsley;
10 cloves of garlic.

For the marinade you will need:

10 liters of water;
2 spoons of sugar;
3 spoons of salt.

Wash the root vegetables thoroughly, peel and grate them. Add a spoonful of vinegar, chopped parsley and a chopped clove of garlic to the jars prepared in advance. Place grated carrots and radishes on top, compacting the mass with a spoon. At the same time, prepare the marinade by dissolving salt and sugar in water. Pour the marinade over the vegetable mixture and cover with a lid, and then put the jars to sterilize. Well, the pickled radish is almost ready. All that remains is to shake the jars so that the marinade is mixed with the grated radish and carrots, and then you should cool the rolled radish by placing the jars upside down in a dark place.

Salad with Japanese red cabbage

Another way to preserve the properties of this root vegetable is to make juice. The benefit of this drink is that it contains vitamins and various microelements. There are various recipes for making juice, but the most popular is with the addition of honey. This healthy drink should be consumed half an hour before meals. To prepare the juice, take one medium tuber, grate it and mix with 3 tablespoons of honey. After this, the drink should stand for 10 hours in a warm place. Then squeeze the juice through gauze and take it orally.

Salads are also prepared from radishes - the recipes for this dish are multifaceted. We chose not only tasty, but also healthy. This salad will be a real highlight of your table. To prepare it you need to take:

600 g daikon;
100 g green peas;
a head of red onion;
2 tablespoons sesame oil and rice vinegar;
2 spoons of honey;
2 spoons of sesame seeds.

The method of preparing this is very simple: peel the root vegetable, grate it or finely chop it with a knife. Chop the onion into half rings, cut the pea pods into small pieces. First boil the peas for three minutes, then mix all the vegetables. The salad needs to be dressed: whisk honey with sesame oil, add rice vinegar. Season the dish with sauce and refrigerate for an hour and a half; sprinkle with seeds before serving.

You can also make a salad of daikon and Chinese radish. There are different recipes for preparing such a light and vitamin-filled dish, but we decided to focus on the healthiest one. To prepare the appetizer, you will need half a Chinese radish, half a daikon, a fresh cucumber, two tomatoes, a spoonful of lemon juice, sunflower oil, salt and a couple of sprigs of parsley. Finely chop the vegetables and root vegetables, mix everything in a salad bowl, season with lemon juice and oil, salt and sprinkle with chopped herbs.

Growing daikon on the site - what varieties of radish are there?

Today, various varieties of daikon are available to us, and each of them has its own characteristics - fruit shape, taste, their cultivation also has its own characteristics. When choosing varieties that can be planted on your site, focus on those that can grow in your region and will be disease-resistant. The most popular of them:

Minowase. A very famous root vegetable that ripens quickly and is resistant to fungus and viral diseases. The root crop reaches a length of 50 cm and has a white skin.
Sasha. This variety is characterized by early flowering, ripens literally 45 days after planting, and the weight of root crops reaches 400 g.
Another popular subspecies is Dubinushka, which is considered mid-season. Harvest a couple of months after planting. Root vegetables of this variety are famous for the fact that they can be stored for a long time - about six months.

Daikon is a fairly unpretentious crop that requires minimal care. However, its cultivation has some nuances. These root vegetables can grow in any soil, but each type of soil has its own variety. And in order for the root crop to take root better in your garden, choose seeds of Russian selection, which are less demanding on the type of soil and are characterized by rapid early ripening.