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What can be made from radish? Interesting green radish dishes

Green radish salad

Radish and its secrets.

The medicinal raw materials in radish are root vegetables and fresh juice. Radish fiber helps remove cholesterol from the body, which is important for the prevention of atherosclerosis. Radish juice has choleretic properties; in fresh form it is recommended for cholelithiasis and cholecystitis. Also, radish juice with honey or syrup made from radish with sugar is a well-known remedy for inflammatory diseases of the upper respiratory tract.
Juice and grated radish have a strong antiseptic property and promote healing purulent wounds and ulcers. Radish seeds, ground in a small amount of water, also have an antimicrobial effect.
In folk medicine, radish is also used as a diuretic for kidney stones and gout. Radish is also used as food product, enhancing the secretion of the digestive glands.
But radish also has contraindications: it is not recommended to use it for peptic ulcers, gastritis, enterocolitis and heart disease.

Radish varieties

Black winter radish

Black radish is the most bitter, but the most healthy. She is the record holder for the number essential oils and free organic acids, also contains a large amount of microelements necessary for health - iron, potassium and magnesium.

Black radish is a natural antibiotic that has no side effects, characteristic of synthetic medicines. Radish enzymes dissolve the cell walls of many bacteria, so the juice of the root vegetable is effective in treating long-term wounds and ulcers, and purulent inflammatory processes.

Margelan radish, green

This radish has a higher taste than its bitter sister, however healing properties green ones are not so expressive. It has less bitterness and useful elements. However, it can be a good substitute for those who cannot eat black radish that is too bitter. Green radish is especially good with rice dishes.

Daikon - "Japanese radish"

Daikon is one of the favorite vegetables in Japanese cuisine. The taste of daikon is more delicate and less bitter than that of radish. At the same time, the vegetable has all the beneficial qualities of radish, but does not contain mustard oils, which have a stimulating effect. Therefore, daikon is safe for those suffering from cardiovascular diseases and the elderly. According to Japanese scientists, daikon helps remove radionuclides from the body.

RADISH RECIPES

Green radish salad
Ingredients:
2 small green radishes,
1 red onion.
2 tbsp. spoons of olive oil,
salt.

Preparation:
Wash the radish.

Peel the onion and cut into rings.
Mix radish with onion, add salt and season with oil.

Radish salad with apple
1 radish, 1 apple, sour cream or vegetable oil.

Peel the radish, grate it on a coarse grater, add grated sour apple. Season the salad with sour cream or vegetable oil.

Radish and pea salad
Ingredients:
3 small radishes (black, green and daikon)
1 can of canned green peas
1 bunch of green onions
sunflower oil, salt to taste
Preparation:
Peel all three types of radish, grate and add salt.
Place the green peas in a sieve and allow the liquid to drain. Wash the green onions, dry and cut into thin rings.
Add peas and green onions to the grated radish. season the salad to taste sunflower oil, salt and mix.

Radish salad with meat
Ingredients:
green radish - 1 piece (large)
pork - 300 g
onion - 1 pc.
garlic - 2 cloves
spicy adjika - 1 teaspoon
vinegar - 1/4 teaspoon
seasonings, salt, pepper - to taste
vegetable oil
Preparation procedure:
Three peeled radishes on a Korean carrot grater (or cut into strips), salt and leave for about 2 hours.
Then squeeze, add onion cut into half rings, chopped garlic, adjika, seasoning, pepper to taste and add vinegar.
Heat the oil and fry the meat, cut into small pieces, until cooked. Then pour the radish with this oil and meat. close the lid and let stand. If necessary, you can add more salt.

Radish salad with cheese and garlic
1 radish, 1/2 cup mayonnaise, 100 g cheese, garlic, parsley, dill, celery.

Peel the radish, grate it on a fine grater, add grated cheese, mayonnaise, and finely chopped garlic. Mix everything, decorate the salad with sprigs of parsley, celery, and dill.

Radish salad “Kuraya flower”
We will need:
250 g boiled beef
1 green radish
2 onions
1 bunch of parsley
1 tsp flour
mayonnaise
vegetable oil
black pepper
salt

Cooking:
We cut the meat into strips.
Cut the onion into thin half rings and fry in boiling oil. A couple of minutes before readiness, pour flour into the frying onions.
Peel the radish and grate it on a coarse grater. Now you need to squeeze the radish.
Combine meat, onion and radish, add chopped herbs. Mix everything, season with salt, pepper and mayonnaise. That's it, the radish salad is ready.

Radish with squid
Squid - 150-200 g, radish - 1-2 pcs., 1-2 tbsp. l. vegetable oil, 1-2 tbsp. l. vinegar, salt

Separately, chop boiled squid and fresh radish into strips, season with vegetable oil, vinegar, and salt. Mix everything, sprinkle with parsley.

Radish salad with pumpkin
You will need: green radish; pumpkin (sweet); vegetable oil - 2 tbsp; lemon - 1/2 pcs.; liquid honey - 1 tsp; walnuts, raisins - to taste

For the salad you need the same amount of green radish and sweet pumpkin. Peel the radish and pumpkin and grate on a coarse grater.
Pour over the juice of half a lemon.
Add vegetable oil and a spoonful of honey, mix well. Place the salad in the refrigerator for about 20 minutes, then stir again, transfer to a plate and sprinkle fried nuts and raisins on top. The salad should be eaten immediately.

Green radish salad
Compound:
green radish - grate
rep. onion - fry until golden color
champignons - overcook
boiled chicken - cut into cubes
dill

Mix everything, add salt and season with mayonnaise.

Radish salad with fresh cucumber
Ingredients:
Green radish (Margelan) - 1 piece (large)
Cucumber-1 pc.
Onion - 1 pc.
Vinegar (table or apple) - to taste
Salt, black pepper (to taste)
Vegetable oil (to taste)

We clean the radish, cut it into small strips (or three using a grater), salt it, leave it for 5 minutes so that it gives juice, then squeeze it out. At this time, peel the onion, cut into very thin rings (it is better to take small, elongated onions), wash in cold water, squeeze and marinate in water acidified with vinegar. Now wash the cucumber, grate it (or cut it into strips), add to the radish , add pickled and squeezed onions there, salt, pepper, add lemon juice (or vinegar) to taste and season with vegetable oil (preferably olive oil).

Dumplings with radish
Compound:
for test:
wheat flour – 250 gr.
egg – 1 pc.
water – 75 ml.
salt – 2 gr.
for molding:
flour – 2 tbsp. l.
egg – 1 pc.
for minced meat:
radish – 500 gr.
butter – 10 gr.
egg – 2-3 pcs.
salt - to taste
for submission:
sour cream – 100 gr.

Preparation:
Prepare the dough. Sift the flour. Add water, egg and salt. Mix.
Cover the bowl with the dough kitchen towel. Leave for 30-40 minutes.
Prepare minced meat. Peel the radish, cut into thin strips and simmer in a small amount of water with butter. Combine the finished radish with the egg. Add salt. Mix.
Roll out the dough and cut into circles. Place the filling in the center of each. Pinch the edges.
Boil the dumplings in boiling salted water for 7-10 minutes.

Radish salad with sausage
Ingredients:
200 g smoked sausage
2 eggs
1 onion
salt
mayonnaise 50-100 g to taste
Instructions:

Grate the radish and finely chop the sausage. Boil the eggs and finely chop the onion. Mix all this in one bowl and add salt to taste, add mayonnaise.

Korean radish appetizer
Ingredients:
radish - 1 kg, carrots - 4 pcs., onion- 2 pcs., garlic - 5 cloves, black pepper - 1 tsp. spoon, red pepper - 1 tsp. spoon, coriander - 1 tsp. spoon, sesame seeds - 1 tbsp. spoon, sugar - 1.5 tbsp. spoon, salt - 1.5 tbsp. spoons, vegetable oil - 3/4 cup, lemon acid- 1/4 teaspoon

Preparation:
Wash the radish and carrots, peel and finely chop. Mix thoroughly, add salt and let sit for 1 hour.
Peel the onion, cut into slices, fry in vegetable oil until golden brown, let cool.
Season with a mixture of fried onions with butter, garlic, black and red pepper, coriander, sesame seeds, sugar, salt, lemon juice.

Pear and radish salad
Ingredients:
radish - 1 piece
pear - 1 pc.
cucumber - 1 pc.
red Bell pepper- 1 PC.
Add leeks if desired; they add spiciness and simplify the taste of the salad.

For refueling:
sesame oil - 2 tbsp.
salt
dry pepper mixture
juice of half a lemon
sugar 0.5 tsp

Cut the vegetables and pear into thin strips. Immediately sprinkle the pear with lemon juice. Place in layers: pear, pepper, radish, cucumber.
Prepare the dressing by whisking all the ingredients and pouring over the salad and serving immediately.

Tomatoes with radish sauce
4 large ripe tomatoes
3 eggs

For refueling:
1 large green radish
150g low-fat sour cream
4 green onions
sea ​​salt

Hard boil the eggs.
Cool, cut into large slices.
Also cut the tomatoes. Place eggs and tomatoes in a salad bowl.
For the dressing, chop the green onions. Peel the radish from rough skin, grate it on a fine grater, sprinkle with salt and let stand for a while. Add sour cream, green onions and salt to taste, pour this dressing over the tomatoes and eggs in the salad bowl. Place in the refrigerator for 5 minutes. and serve.

Puff salad
One large green radish, 2 carrots, smoked chicken or boiled meat (I used meat), onion, mayonnaise.
1 layer; radish on a coarse grater

After the radish layer comes a grated apple
2 layer; finely onion
3 layer; mayonnaise
4 layer; chopped meat
5 layer; mayonnaise
6 layer; grated carrots
7 layer; mayonnaise

Azu with radish and pickles
Products:
beef 700 g
Margelan radish (green) 1 pc.
carrots 1 pc.
zucchini 1-2 pcs.
onions 2-3 pcs.
pickled cucumbers 2-3 pcs.
broth 0.5 l
sour cream 2 tbsp. l.
Bay leaf
allspice
salt
ground black pepper
dill and parsley.

Preparation:
Cut the beef into small pieces, cut all the vegetables into strips. Fry the meat with onions. Then add pickles and continue frying.
Add Margelan green radish along with carrots (instead of radish, you can take daikon or radish), add salt, stirring, and fry until the carrots change color to yellow.
After this, add bay leaf, allspice and broth or boiling water, cover with a lid and simmer for about 40 minutes.
When the meat is ready, add sour cream, I also added zucchini, I wanted it so much, but if you don’t like it, ignore it or replace it with mushrooms.
Stir for 7 minutes. under the lid, pepper, sprinkle with herbs and turn off.

Radish salad with beets
Required Products:
radish - 1 pc.
beets - 1 pc.
apple juice - 1/4 cup
sugar or honey - 1 tbsp. spoon
Cooking method:
Grate the radish and beets and mix with juice and sugar or melted honey. When serving, decorate with greens.

Eggs stuffed with radish
You will need: eggs; green radish; mayonnaise; salt

Hard-boil the eggs and place them in cold water to make it easier to peel the shells. Peel the eggs and cut them lengthwise into two equal halves. Remove the yolk. To make the egg halves fit better on the plate, slightly cut off the rounded part of the halves.
Mash the yolks.
Add grated radish and mayonnaise. Season with salt to taste.
Fill the white halves with the resulting filling and decorate with herbs.

Scrambled eggs with radish
Ingredients:
1 medium radish,
3 eggs,
1 teaspoon honey,
3 tablespoons dry white wine,
4 tablespoons cream.

How to cook:
Mix peeled and coarsely grated radish with cream and eggs until smooth. Place in a dry pan or pan and bake in a hot oven for 10-15 minutes. Pour honey mixed with dry wine over scrambled eggs with radish and serve in the same bowl.

Young cabbage and radish kimchi
500 g young cabbage
500 g young radish
200 g fresh parsley
30 g green onions
3 cloves garlic
20 g ground red pepper
1 tsp. wheat flour
1 tbsp. l. salt
Cut cabbage leaves into small squares, radish into willow leaves the same size as cabbage. Sprinkle cabbage and radish with salt. Take only the stems of the parsley, rinse, cut into pieces 4–5 cm long and lightly sprinkle with salt.
Peel the garlic and onion and chop. Mix cabbage, radish and parsley, season with pepper, garlic and onion, mix well and place in a bowl for pickling. Prepare the brine: dilute wheat flour in water, boil, cool, add salt to taste. Pour this brine over the cabbage and radish. The dish will be ready in a day.

Salad "Tashkent"
Compound:
Beef tenderloin – 250 g
Daikon (originally green radish) – 500 g
Onions – 2 pcs.
Eggs – 2 pcs.
Greens – 30 g
Sour cream – 100 g
Salt

First you need to cook the meat. You can also cook the eggs at the same time.
While the meat is cooking, grate the radish on a coarse grater and pour cold water for half an hour. Then squeeze out the water and put the radish in a salad bowl.
Cut the meat into small pieces.
Onions should be lightly sautéed in vegetable oil.
Now you need to add hard-boiled and finely chopped eggs and herbs to the salad, add salt and season with sour cream.

Salad "Forest"
Ingredients:
1-2 radishes (black)
1 carrot
green onions
20 gr. lingonberries
2 tbsp. l. walnut oil
salt to taste
nutmeg
caraway.

Preparation:
Wash the radish and carrots well.
Peel and grate.
Add finely chopped green onions and lingonberries. Mix.
Season with salt, spices and walnut oil.

Radish with mushrooms.
500 g green Margelan radish, 500 g fresh mushrooms, 2 teaspoons sugar, 1 tbsp. spoon of table grape wine, 1 tbsp. spoon of starch, salt, 2 tbsp. spoons of vegetable oil, 0.5 cups of water, sesame oil.

How to cook:
Wash the radish thoroughly and cut into strips. Cook the prepared radish for 5 minutes in boiling water and remove from the pan. Prepare the mushrooms. You can use canned or dried mushrooms at the rate of 100 g of dried mushrooms per 500 g of radish.
Soak dried mushrooms in hot water for 20 minutes, rinse fresh ones, peel and boil in lightly salted water; canned ones do not need preparation.
In a deep frying pan in heated oil, fry the mixture, then after 5 minutes add finely chopped mushrooms and continue frying for another 1-2 minutes. After this, pour in boiling water, season with salt, sugar, ginger, add wine and bring to a boil over high heat. Then reduce the heat and simmer under the lid for 5 minutes.
After 5 minutes, turn the heat back up to medium, add the diluted starch, shake the pan several times to mix the contents, sprinkle the dish with sesame oil and serve.

Rack of lamb with radish in bacon
Ingredients
Rack of lamb 210 gr
Salt 1 g
Black pepper0.5 g
Vegetable oil30 gr
Radish40 gr
Bacon40 gr
Champignons35 gr
Vegetable oil30 gr
Thyme1 gr
Garlic40 gr
Vegetable oil5 gr
Rosemary1 gr
Demi glass 30 gr

Cut the rack of lamb into 2 pieces, add salt, pepper, rosemary, fry in vegetable oil, and cook in the oven until done.

Cut the radish into cubes, simmer in salted water, wrap each cube in bacon, put on a skewer, and color in the oven.

Place fried champignons in the center of the plate, place a rack of lamb next to it, bones up, put garlic with the top cut off from the edge, sprinkled with oil, sprinkled with rosemary and baked in the oven.

Drizzle with rosemary sauce. Place the radish skewer against the pit and the edge of the plate.

Ashlyamfu in Dungan
Ingredients:
For the gravy:
1 carrot
Paprika 2 pcs (multi-colored)
Small radish (daikon) 1 piece
Tomato paste 1 tbsp
Dzhyusai 1 bunch
Garlic 2 cloves
Vinegar 6% 1 tbsp
coriander seeds 1 tsp
Lotus salt 1 tsp (optional)
Table salt to taste
1 large egg

For the omelet:
80 ml milk
4 eggs
1 tbsp butter
salt to taste

For starchy noodles:
Corn starch 80 gr
Water 400 ml
Vinegar 6% 50 gr
Salt to taste
Vegetable oil 2 tbsp

Noodles Quick Wok Noodles 2 packs 600 g

Preparation:
Slice the vegetables very thinly.
Heat a wok, throw in the coriander grains, fry, add a little vegetable oil, heat it up, remove the grains, then fry all the vegetables (carrots, radishes, paprika, garlic) very quickly in order, add cold water, when it boils, add tomato paste, lotus salt , salt, vinegar. In a separate bowl, beat the egg and add in a thin stream to the vegetable gravy, stirring with a fork, cook for another 2 minutes, at the end add finely chopped jusai, turn off the gas, do not close the lid, let the gravy cool and put in the refrigerator.

Starchy noodles:
Add starch to cold water and mix well, put on gas, when it boils, add vinegar and salt, stirring constantly, cook for 10 minutes until it thickens.
Pour the starch onto a greased plate and place in the refrigerator.
When the jelly is ready, cut it into strips or cubes, constantly wetting the knife with cold water, cover the finished noodles with film and put them in the refrigerator.

Omelette:
Beat the eggs with a whisk with milk and salt until non-stick frying pan put 1 tbsp butter, then pour in the egg mixture, fry the omelette on both sides, cool and cut into strips, put in the refrigerator.
For this dish you need homemade pulled noodles or Chinese noodles for wok. If Chinese noodles are for wok, you need to boil them for 2 minutes, put them on a sieve, grease with vegetable oil, and put them in the refrigerator.
If you pull noodles, then I have a recipe. This time I used noodles. You can boil thin spaghetti, but it will be tastier with homemade or Chinese noodles.

Serving:
Place noodles in a plate, pour over vegetable gravy, put omelette on one side and starchy noodles on the other. Serve this dish with Laza seasoning and vinegar. Add seasoning and vinegar to taste.

Seasoning "Laza":
Dried ground red pepper 2 tbsp
4 cloves garlic
0.5 tsp dried ginger
2 tbsp vinegar 6%
Vegetable oil 3-4 tbsp
Squeeze the garlic through a garlic press, mix with pepper and ginger and vinegar. Heat the oil until smoking and pour into the spicy mixture, stir.

Meat salad with radish
Required Products:
radish - 150 g
lamb - 200 g
cheese - 50 g
onion - 50 g
boiled carrots - 20 g
mayonnaise - 100 g
garlic - 1 clove
greenery
salt
margarine - 20 g
canned pickled pepper - 20 g
boiled egg - 1 pc.

Cooking method:
- The lamb is boiled, cooled and cut into strips.
- The radish is peeled and pre-soaked.
- Grate the cheese and radish, add chopped garlic.
- Onions are cut into rings and fried in margarine.
- The prepared products are combined, salted and seasoned with mayonnaise.
- The salad is decorated with eggs, carrots, pickled peppers and herbs.

Lagman with radish
Ingredients:
Korean noodles, meat, onions, carrots, red bell peppers, green radishes, potatoes, green beans, jusai, tomato paste, green onions, dill - all cut into small cubes.
You can roll the noodles yourself, the dough is like dumplings and roll with your hands and pull until you get long noodles
We simmer everything, one by one - meat, onions, carrots, peppers, potatoes, radishes - add tomato paste, pour hot boiled water. At the end, add beans, jusai and herbs + squeeze out a couple of cloves of garlic, salt, pepper and bay leaf. It turns out to be gravy.
Cook the noodles for 5 minutes and mix them with the gravy.

BRUSSELS SALAD.
250 g boiled beef
250 g boiled ham without fat
2 heads of green onions
2 carrots
1 small celery root
1 medium radish
2 apples

For the salad dressing:
3 egg yolks
2 tsp spicy mustard
0.5 tsp vinegar
150 ml vegetable oil
125 ml sour cream
1 bunch of chives
2 tsp freshly grated horseradish
0.5 tsp white pepper
0.5 tsp salt
Juice of half a lemon
a little cognac to taste

Cut the beef and ham into strips. Boil vegetables until tender, cool and cut into thin slices. Grate the radish on a fine grater. Peel the apples, cut into four parts, remove the seeds, and also cut into thin slices. Gently mix all ingredients in a large salad bowl. Beat the yolk, mustard and vinegar until smooth. Add oil drop by drop, gradually add sour cream, season with half of the finely chopped chives, fresh horseradish, pepper, salt, lemon juice and cognac to taste. Season the salad with the sauce, let it sit for at least half an hour and sprinkle with the remaining chives.

Russian salad
Required Products:
radish - 200 g
potatoes - 200 g
carrots - 100 g
mayonnaise - 250 g
greenery

Recipe preparation method:
- The radish is first cleaned and soaked in cold water, then grated.
- The potatoes are boiled, cooled and cut into cubes.
- Carrots are cut into strips or grated on a fine grater.
- Combine the prepared products and season with mayonnaise.
- Decorate the salad with herbs and radish slices.

Winter vinaigrette
Required Products:
boiled beets - 1/4 pcs.
potatoes - 2 pcs.
pickled cucumber - 1 pc.
apple - 1/2 pcs.
sauerkraut - 1/2 cup
onion - 1/2 head
boiled carrots - 1/2 pcs.
radish - 1/4 pcs.
vegetable oil - 2 tbsp. spoons
salt - to taste
Cooking method:
Cut beets, potatoes, carrots, apples and cucumbers into cubes. Chop large cabbage. Peel the radish and grate into strips.

Combine the prepared vegetables, add salt, pour oil and mix.

Before serving, decorate with onion, cut into rings.

Oriental appetizer
Required Products:
onions - 1-2 pcs.
tomato - 1 pc.
radish - 1 1/2 pcs.
sweet pepper - 3 pcs.
tomato paste - 1 1/2 tbsp. spoons
lamb pulp - 300 g
garlic - 4 cloves
vegetable oil - 1/4 cup
funchose - 200 g
salt, vinegar, spices to taste
Cooking method:
Cut the vegetables into strips, fry successively in oil, add garlic, spices and vinegar.

Cut the lamb or beef into cubes and fry.

Cook the funchoza for 10 minutes, then drain in a colander and combine with vegetables and meat, warm for several minutes. Cool.

Salad "Scarlet"
Required Products:
salted mackerel fillet - 300 gr.
radish - 2 pcs.
cranberries - 2 tbsp. spoons
apples - 2 pcs.
mayonnaise - 1/2 cup
boiled egg - 1 pc.
salt, sugar to taste
greenery
Cooking method:
Cut the fish into cubes, combine with cranberries, grated radish, and chopped apple. Season with mayonnaise mixed with sugar.

Before serving, decorate with egg lilies and herbs.

Salad “Dushechka”
Required Products:
boiled lamb pulp - 180 gr.
boiled beets - 1 pc.
carrots - 1-2 pcs.
apple - 1 pc.
radish - 1 pc.
white cabbage - 200 gr.
onions - 1 pc.
pickled cucumbers - 2 pcs.
sour cream - 2 cups
salt, ground black and red pepper to taste
dill greens
Cooking method:
Cut the meat, beets, cabbage, onions, and cucumbers into strips. Grate the carrots, radish and peeled apple on a coarse grater.

Combine the prepared salad ingredients, salt and pepper, add sour cream and mix.

Before serving, decorate with herbs.

Salad "Peasant"
Required Products:
boiled beef pulp - 260 gr.
salted mushrooms - 200 gr.
radish - 2 pcs.
garlic - 1 clove
mayonnaise - 2 cups
cheese - 40 gr.
green onions - 4 feathers
Cooking method:
Cut the beef pulp and mushrooms into strips, finely chop the garlic. Grate the radish.

Combine the prepared salad ingredients and mix, seasoning with some mayonnaise. Place in a salad bowl and pour over the remaining mayonnaise.

Before serving, sprinkle with grated cheese and decorate with herbs.

Oriental salad
Required Products:
pork pulp - 200 g
boiled peeled shrimp - 250 g
canned squid - 180 g
white radish or daikon - 1 pc.
carrots - 2 pcs.
Chinese cabbage or green salad leaves - 12 pcs.
sweet pepper - 1 pc.
onion - 1 head
garlic - 1 clove
chili pepper - 1 pc.
vegetable oil - 4 tbsp. spoons
soy sauce - 1 tbsp. spoon
wine vinegar - 1 tbsp. spoon
salt, ground black pepper - to taste
Cooking method:

Cut the cabbage into thin strips, sprinkle with salt, add chopped garlic, hot pepper, cut into rings and let stand for 4 hours.

Cut the pork into cubes, fry in a little oil, add onion rings, carrots and radishes, cut into thin long strips and fry for 5 minutes (the vegetables should remain crispy). Then add salt, pepper, soy sauce, wine vinegar and cool.

Cut the squid and bell pepper into strips, combine with shrimp, cabbage, pork and vegetables, add the remaining oil and stir.

When serving, decorate the salad with herbs.

Tempura
Required Products:
pink salmon - 250 g fillet
onion - 1 head
sweet pepper - 2 pcs.
wheat flour - 4 tbsp. spoons
egg white - 3 pcs.
white wine - 2 tbsp. spoons
soy sauce - 1 tbsp. spoon
radish - 1 pc.
grated ginger - 1/2 teaspoon
Cooking method:
Cut the fish and pepper into strips, the onion into rings.

Knead the batter from water and flour with the addition of proteins and wine.

Dip fish and vegetables into the dough and fry in oil until golden brown.

For the sauce, boil 2 cups of water with ginger, then pour in wine and soy sauce, stir, remove from heat and combine with chopped radish. Pour the prepared sauce into small gravy boats.

While eating, dip fried fish and vegetables in the sauce.

Radish salad with hazelnuts
Required Products:
radish - 1 pc.
chopped hazelnuts - 1/2 cup
pickled cucumbers - 1 pc.
apples - 1 pc.
green onion - 4 feathers
dill seeds - 1/2 teaspoon
vegetable oil - 1 tbsp. spoon
honey - 1 teaspoon
ground black pepper, salt to taste
Cooking method:

Cut the radish, cucumber and peeled apple into thin strips. Chop the green onions.

For the sauce, grind honey with salt and pepper, add butter and whisk.

Combine the salad ingredients, mix, season with the prepared sauce, and place in a salad bowl.

Decorate the salad with herbs and a radish “rose”.

The taste of green radish is delicate and mild. The root vegetable can be used in recipes and you shouldn’t be afraid to treat even small children to the dish. and the cucumber won’t be a bit spicy, so you shouldn’t worry about that. Ready to try ours? Join us.

You definitely haven't eaten anything like this before! Royal, large, juicy shrimp with young, sweet strawberries. Very original and... Try it and see for yourself.

What you will need:

• 1 green radish;
• 12 king prawns;
• 2 cm ginger;
• 1 clove of garlic;
• 12 strawberries;
• 5 ml lime juice;
• 15 ml balsamic vinegar;
• 15 ml sesame oil;
• 50 ml. yogurt;
• 45 ml olive oil.

Green radish salad recipes:

1. Thaw the shrimp if necessary, then rinse and set aside.
2. Boil water, add a slice of lemon and add seafood.
3. Cook for three minutes, then drain and rinse running water, clean from the shell.
4. Remove the husks from the garlic and cut off the dry ends.
5. Peel the ginger and chop it finely.
6. Heat sesame oil in a frying pan, add garlic, ginger and add shrimp.
7. Fry seafood for two minutes on each side.
8. Add soy sauce, stir and remove from heat.
9. Wash the radish and cut into slices.
10. Wash the strawberries and cut the fruit into pieces.
11. Mix olive oil with citrus juice and balsamic vinegar.
12. Mix the mixture until smooth.
13. Combine shrimp, strawberries, radish.
14. Season the salad with sauce, add yogurt, stir, add spices if necessary and serve.

Green radish salad recipes

This green radish salad will be served with chicken. Don't doubt that the final taste will drive you crazy. There are also meaty peppers, sweet tomatoes, juicy cucumbers, eggs and an unusual dressing.

What you will need:

• 1 green radish;
• 100 grams of chicken fillet;
• 1 cucumber;
• 2 sweet peppers;
• 2 eggs;
• 30 ml linseed oil;
• 1 clove of garlic;
• 1 tomato;
• 15 ml balsamic vinegar;
• 30 ml olive oil.

Green radish salad recipe:

1. Peel the garlic, cut off the dry side and chop it in any convenient way.
2. Wash the chicken fillet, trim off the fat and boil in water with spices.
3. Cool the finished meat in the broth, then separate it into fibers.
4. Rinse the pepper, remove the seeds and cut the flesh into strips.
5. Wash the tomatoes and cut into pieces.
6. Wash the cucumber and radish, peel and cut into strips.
7. Boil the egg, peel and cut into slices.
8. Combine olive oil with vinegar, add salt and spices to taste.
9. Mix eggs, tomatoes, cucumbers, peppers, radishes, chicken.
10. Add dressing and stir.

Green radish salad recipe

Rarely a pleasure, isn't it? The goose meat comes with onions, potatoes, beets, carrots and eggs. and each of the layers will be smeared with homemade mayonnaise on egg yolks.

What you will need:

• 1 onion;
• 1 green radish;
• 100 ml homemade mayonnaise;
• 2 cloves of garlic;
• 15 ml vegetable oil;
• 1 carrot;
• 2 potato tubers;
• 3 eggs;
• 1 beet;
• 230 grams of goose breast.

Green radish salad recipe:

1. Clean the breast from films and fat, wash and boil until fully cooked.
2. Cool the meat directly in the broth and cut the meat into cubes once it has cooled.
3. Remove the peel from the onion, chop and fry in vegetable oil until soft.
4. Add the meat to the onion and fry together for about three minutes.
5. Remove the pan from the heat and transfer the contents to a cold bowl.
6. Peel the garlic, cut off the roots from the cloves, and chop in a convenient way.
7. Add garlic to the cooled meat and stir the mixture.
8. Wash the potatoes, wrap each tuber in foil and bake in the oven at medium temperature for 40 minutes.
9. Then unwrap the root vegetable, give it time to cool and grate it with a grater.
10. Wash and discard carrots sharp knife peel and place on a baking sheet.
11. Drizzle with oil and bake for ten minutes in a hot oven.
12. Cool the root vegetable and grate it.
13. Wash the beets and wrap in foil, just like the potatoes.
14. Place in the oven for an hour, then remove and cool, unfolding the foil.
15. Next, peel and grate the root vegetable.
16. Boil the eggs to hard centers, cool them and grind the yolks and whites using a grater.
17. Peel and grate the radish.
18. Next, assemble the salad in layers, making sure to grease each layer with mayonnaise: meat; potato; carrot; radish; beet; whites and yolks.
19. The last layer does not need to be greased with mayonnaise, here it is optional.
20. Set aside the salad for three hours to soak.

Tip: Root vegetables can be boiled instead of baking them in the oven. But the second method will help preserve more useful components in vegetables.
To make homemade mayonnaise, you need to combine two raw yolks with a pinch of salt, one teaspoon of mustard, lemon juice/vinegar and sugar. Beat the mixture until smooth using an immersion blender. Next, start pouring in the oil in a thin ribbon, whisking continuously and observing the texture of the sauce. When you think the mayonnaise is thick enough, stop the oil and bring the sauce until smooth.

Green radish salad recipes

Delicate and pleasant cheese, Greek yogurt dressing, celery, grapes, nuts and a little mango chutney. ? Then let's try with us.

What you will need:

• 30 ml mayonnaise;
• 1 green radish;
• 80 grams of tofu;
• 30 grams mango chutney;
• 30 grams of walnuts;
• 50 grams of Greek yogurt;
• 1/2 cup green onions;
• 10 grams of curry;
• 2 stalks of celery;
• 100 grams of grapes.

How to prepare green radish salads:

1. Mix yogurt with curry, mayonnaise, add a little salt and pepper.
2. Mix the mixture well, this will be the dressing.
3. Cut the tofu into small cubes.
4. Wash the celery, peel and cut it into thin rings.
5. Rinse the grapes and cut each berry into 2 parts.
6. Brown the nuts in a dry frying pan.
7. Mix green onions with nuts.
8. Add cheese, celery rings, radish, and chutney to them.
9. Mix everything well and add dressing.
10. Decorate with grapes.
11. Green radish salad can be served.

Important: Greek yogurt is quite expensive. Therefore, if you do not have the opportunity to buy it, we advise you to take the regular one without additives. You can use low-fat if you want a light salad.

Green radish salad recipe

An unusual green radish salad in which the vegetables are diluted with salty cheese and dressed with a spicy dressing with garlic. Don't worry, it's not spicy, even kids can enjoy this light salad.

What you will need:

• 1 baby zucchini;
• 1 green radish;
• 5 ml balsamic vinegar;
• 30 ml olive oil;
• 10 grams of butter;
• 1 clove of garlic;
• 1/2 bunch of Romano;
• 6 cherry tomatoes;
• 1 pinch of thyme;
• 2 pinches of basil;
• 70 grams of feta.

Green radish salad recipes:

1. Wash the zucchini and cut into pieces.
2. Melt the butter in a frying pan and fry the zucchini until golden brown on both sides.
3. Salt on both sides and add black pepper.
4. Wash the tomatoes and cut them into quarters.
5. Remove the cheese from the brine and break into pieces.
6. Rinse the romaine and tear it with your hands.
7. Peel the garlic and chop it using any convenient method.
8. Mix olive oil, balsamic vinegar, thyme, basil and garlic until smooth.
9. Add salt to the dressing and stir again.
10. Peel the radish, wash it, cut the root vegetable into half rings.
11. Place all ingredients on a dish, pour over the dressing and stir.
12. Before serving, garnish with cheese.

Be sure to try all the variations of our salads with the addition of green radish. It is incredibly tender, very tasty and unusual. After all, goose meat is not as banal as chicken fillet, right? Bon appetit!

How to make radish salad

Everyone needs to learn how to make dishes with this root vegetable, because it is a storehouse of beneficial properties. Helps cleanse the liver and kidneys (protection against the formation of stones), has a beneficial effect on chemical composition blood, condition of vascular walls, metabolic processes. With such a list positive qualities of this product It’s worth mastering the preparation of radish salad, because it’s no more difficult than working with other vegetables. The only thing that needs to be taken into account is the difference in requirements of each variety.

From black

This variety of this root vegetable has the brightest taste with rich bitterness, suitable for lovers of spicy dishes. It is especially useful in the fight against colds, problems with the tone of vascular walls, and constipation. However, it is an active choleretic agent, therefore it is unsafe for disorders of the gastrointestinal tract. The appetizer can be prepared using boiled, fried, stewed, or baked root vegetables. Its greens are also used.

A few nuances of this dish:

• Meat with vegetables - best friends black root vegetable, they help soften the too hot taste.
• The ideal dressing is olive oil: sunflower oil does not work as well on spicy notes due to the lack of thickness.
• Helps soften the taste of root vegetables cold water, which you need to fill it with for half an hour or an hour.
• The most delicious snacks with this variety are “winter”: no additional vegetables/fruits/protein, vegetable oil dressing, classic tandem of pepper and salt. It is recommended to serve with fresh rye bread.

From white

The time when daikon was perceived as an exotic product has passed. However, it is still not as popular as other varieties, so most housewives have no idea how to approach it. Its taste is excellent: no burning bitterness, which is important for people with gastrointestinal problems. Outwardly, he looks like big radish, or on an elongated turnip. Some varieties resemble carrots white. There is no need to spend a long time figuring out how to prepare a daikon appetizer - it is only important to understand the peculiarities of its taste and heat treatment:

• Japanese variety goes well with some fruits: in addition to the familiar apples, persimmons, grapes, tangerines (and other citrus fruits) will magically reveal its taste.
• The best daikon snacks - in Japanese cuisine, where this root crop is mainly grown.
• It is not necessary to heat-treat the white variety - you can use it fresh or pickle it. However, it is also very tasty fried.

From green

If the black root vegetable is too hot, and the white one cannot be found or it does not suit its pronounced sweetness, the hostess’s gaze stops at the green one. It can be called a kind of compromise between the first and second, since the proportion of mustard oil here is lower than that of black fruits, but higher than that of white ones. Dishes with the green variety are very popular and simple, because the product does not need pre-treatment. Even the most inexperienced housewife will understand how to prepare such an appetizer. They are made mainly with the addition of meat, which the root vegetable helps to digest well.

Culinary ideas from professionals:

• Ideal dietary dishes obtained by adding cabbage, cucumber, radish, carrots, and quail eggs to the green variety.
• An excellent addition for such a root vegetable is carrots, soy sauce, mustard oil and pumpkin seeds.
• Dishes based on boiled/baked potatoes with this variety will surprise you with their taste and satiety.

From Margelanskaya

This variety is valued for the fact that it ripens in the garden beds earlier than others, so a salad with the Margelan variety is one of the first dishes that appears on a summer resident’s table. By taste qualities it is close to the well-known green one and often replaces it in all recipes. The taste is muted, the flesh is white or greenish. The fruits are elongated, similar to large thick carrots. The absence of a large amount of mustard oil makes the Margelan variety not so dangerous for people with problems of the digestive tract and cardiovascular system.

Features of dishes with this product:

• The Margelan variety is good for simple vegetable compositions that are not weighted big amount components and complex dressings. Similar to black, it “sounds good” under oil with spices or under a vinegar marinade.
• Most recipes based on this root vegetable involve frying or baking it - this removes the last bitterness from the pulp and makes it especially crispy.
• With this variety you can also make sweet snacks with honey and ginger dressings: the combination with boiled rice, carrots and green apple is considered especially popular.

From the forehead

This Chinese variety is not yet as well known as the previously mentioned daikon, but it is no worse for appetizers and even hot dishes, because it is its ancestor. If you come across the phrase “loba salad” when mentioning Chinese cuisine, keep in mind that this is not only a specific type of root vegetable, but also all varieties of radishes and radishes. Classic loba is a small fruit that can have any color of skin and pulp. There is no obvious bitterness; in terms of taste, a parallel can be drawn with radishes.

Culinary features of loba:

• The proximity to European varieties allows housewives to make familiar dishes even based on Chinese root vegetables - it goes well with carrots, beets, and cabbage.
• If desired, you can replace radishes with it.
• Most recipes with daikon will also work with lobe, but keep in mind that the sweetness will be less pronounced.
• Loba in appetizers goes well with long-aged cheeses and is very tasty after heat treatment.

Recipes with photos

The options for cold dishes below will help you understand the culinary characteristics of the previously listed types of this root vegetable. When choosing a snack recipe, focus not only on beautiful photos, but also on the characteristics of the variety that is indicated for it - this useful product is very capricious and is not perceived positively by every organism.

With carrots

A versatile and easily customizable appetizer for the hostess or her guests, consisting of 3 key products and a simple dressing. Professionals advise using green variety, however, other types look and “sound” no worse. Cabbage also does not have to be white - Beijing (Chinese) cabbage is an excellent substitute. The dressing can be mayonnaise with herbs, or vegetable oil with spices - a snack with carrots is absolutely unpretentious in this regard.

Ingredients:

• small white cabbage;
• radish;
• carrots – 2 pcs.;
• coriander seeds;
• vegetable oil – 1 tbsp. l.;
• salt.

Cooking method:

1. Chop the cabbage and squeeze it with your hands several times, making it softer.
2. Peel the green root vegetable, grate it, pour it with ice-cold (!) water. After half an hour, transfer to a colander.
3. Grate the carrots in the same way and combine with the listed ingredients.
4. Sprinkle with coriander grains, salt and add oil. Mix.

Daikon with carrots and apple

Simple but very tasty dish based on white daikon, complemented by an almost classic marinade and a traditional apple-carrot mixture. Like other daikon dishes, this recipe owes its origins to Asian cuisine, which confirms the presence of rice vodka among the main ingredients. You can replace it with sherry as it is closest to it in taste.

Ingredients:

• daikon – 500 g;
• carrot;
• yellow apple;
• rice vodka – 1 tbsp. l.;
• vinegar 6% - 2 tbsp. l.;
• sugar – 1 tbsp. l.

Cooking method:

1. Peel the apple and chop into strips.
2. Grate the carrots and daikon on a Korean grater or cut into very thin strips.
3. The concentration of vinegar needs to be reduced: diluted with water 1:1. Afterwards you can add rice vodka and sugar.
4. Season the vegetables with the resulting sauce and let it brew for a couple of hours.

With meat

Tasty, fast and satisfying? These words perfectly capture the essence of the combination of fiery root vegetables and boiled beef, complemented by fried onion rings and basic set seasoning Tashkent salad with meat can be not only an appetizer, but also a complete dinner, thanks to its nutritional value. It also involves several ways of serving, as you can see from the restaurant photos: the simplest - on large lettuce leaves. A portioned alternative is in transparent tall glasses, the components are laid out in layers.

Ingredients:

• Margelan or green radish;
• eggs 1 cat. - 3 pcs.;
• piece of beef – 350 g;
• bulb;
• frying oil;
• salt pepper;
• powdered sugar;
• spices for meat;
• sour cream – 2 tbsp. l.

Cooking method:

1. Boil water, add spices for meat, add washed beef. Cook until fully cooked. If you want to reduce its fat content, cook in 2 waters, add spices at the last stage.
2. Boil hard-boiled eggs: add cold water, count 6 minutes from the moment of boiling. Cool, grate.
3. Heat a frying pan with oil, fry the beef cut into short strips until golden brown.
4. Chop the onion into rings and roll in powdered sugar. Send to the frying pan, after removing the beef from there.
5. Peel the root vegetables, cut into strips, cover with cold water for half an hour. Squeeze.
6. Combine all ingredients, add sour cream, mix.

With sour cream

If you were looking for a way to make something quick with this root vegetable, without exotic ingredients, but tasty, you need to try this recipe. The name already speaks for itself - in addition to the products indicated in it, only greens and walnuts are used, but the latter are an optional element, and the classic version of this snack is devoid of them. If desired, you can chop carrots, apples or steamed prunes here.

Ingredients:

• medium root crop;
• sour cream – 3 tbsp. l.;
• salt;
• walnuts - a handful;
• a bunch of greenery.

Cooking method:

1. Wash the root vegetables, peel and grate coarsely.
2. Tear the greens with your hands and combine with sour cream and salt.
3. Fry the nuts in a dry frying pan over medium heat. Grind.
4. Mix all ingredients and serve immediately.

Klyazma

This snack is a representative of the category of hearty protein dishes, which, thanks to their competent composition, are easily accepted by the body. Those who are on a diet may not fry onions and carrots to reduce their calorie content. The traditional Klyazma recipe involves using a black root vegetable, but if you don’t like such a sharp taste, you can use green or white - they are softer.

Ingredients:

• large black radish;
• chicken breast;
• chicken eggs 2 cat. - 3 pcs.;
• mayonnaise - half a glass;
• carrots – 2 pcs.;
• vegetable oil;
• onions – 2 pcs.;
• salt;
• ground black pepper.

Cooking method:

1. Boil water, salt it very well, put the washed eggs in it. Keep them in the kitchen for a couple of hours first to avoid cracks due to temperature changes. Cook for 9 minutes.
2. Chicken breast Season with salt and pepper and wrap in foil three times. Bake at 190 degrees (it will take 40-50 minutes). Cut into short strips.
3. The onion needs to be chopped into half rings or a little smaller. Fry in oil. When it becomes soft, add coarsely grated carrots. Cook for another 3 minutes.
4. Peel the radish and grate into strips. Add the rest of the Klyazma ingredients and mix. Pepper, season with mayonnaise, shape into a ball. You can decorate with sprigs of greenery.

With daikon and cucumber

Already from the photo of this dish, you can tell that there is some kind of zest here - among the usual vegetable composition, we can see slices of tangerines and bright pink shrimp. You have never tried such an interesting snack! Professionals advise using here only sweet variety- daikon, since the rest are not compatible with the proposed product set.

Ingredients:

• salad shrimps – 150 g;
• daikon – 120 g;
• tangerines – 5 pcs.;
• green apple;
• medium cucumber;
• a bunch of greenery;
• lemon – 1/2 pcs.;
• apple cider vinegar – 1 tsp;
• mayonnaise – 2 tbsp. l.

Cooking method:

1. If you bought already peeled, boiled-frozen shrimp, pour boiling water over them and after 60-90 seconds, place them on the grill. If they are raw, pour them into boiling water, add salt, wait until they boil again and fish them out with a slotted spoon. Clean.
2. Wash the daikon, grate it coarsely or cut it into thin strips.
3. Peel the tangerines and remove the film from each slice. Pass 5-6 cloves through a meat grinder, mix with mayonnaise to make a salad dressing.
4. Cut the cucumber and apple in the same way - into strips. Sprinkle with vinegar.
5. Combine all ingredients, season the salad with the sauce you created, add chopped herbs. Serve in a heap on a flat platter.

With mayonnaise

This classic recipe for an almost mono-snack was especially popular in Soviet times and was found on festive tables our grandparents. With a minimum amount of effort and absolute availability of all products, the result was an excellent addition to any meat dish or even mashed potatoes. The option with mayonnaise is tasty, healthy, and fast.

Ingredients:

• black or green radish;
• onion;
• salt;
• mayonnaise – 2 tbsp. l.;
• sour cream – 1 tbsp. l.;
• ground black pepper.

Cooking method:

1. Carefully wash the root vegetables, remove the skin, and grate coarsely. Leave with balcony door or windows for half an hour or an hour. It is advisable to stir every 9-10 minutes.
2. Chop the onion finely, the size depends on your taste preferences - large pieces are more noticeable.
3. Add the onion to the grated mixture, mix, lightly pressing on the salad components with a spoon.
4. Season the salad with mayonnaise and sour cream and pepper. Stir again and let sit for 15-20 minutes before serving.

In Korean

Asian cuisine knows how to surprise with interesting flavor combinations and marinades, but the classics remain the most popular. Any vegetables in vinegar-oil dressing with spices become crispy and juicy. Just what you need for a savory snack! The Korean version is especially tasty when using a green root vegetable, which has the perfect balance of pungency and mildness. When combined with Korean spices, it creates a delicious taste that encourages you to eat another serving.

Ingredients:

• large white root vegetable or daikon;
• red onion;
• garlic cloves – 3 pcs.;
• vegetable oil – 1 tsp;
• vinegar – 1/2 tsp;
• chili pepper;
• ground paprika, cumin, cilantro - a pinch;
• sesame – 1 tbsp. l.

Cooking method:

1. Grate the peeled daikon coarsely. Stir, forget about it for half an hour.
2. Chop the onion arbitrarily, but equally. Squeeze the garlic through a press.
3. Cut off the nose of the hot pepper pod and chop it. The rest can be thrown away. For lovers of spicy notes, it is recommended to take a few more seeds.
4. Grind the chopped chili, paprika, cumin and cilantro with a pestle.
5. Fry onion, garlic, sesame seeds, and a mixture of seasonings in oil. Approximate cooking time: 4-5 minutes, high heat.
6. Squeeze the daikon and place it in a salad bowl. Add the fried ingredients, season with vinegar. Leave for 10-12 hours.

With daikon and chicken

Such a simple appetizer is a real culinary masterpiece that cannot be ignored. An easy, quick, but very satisfying dish with chicken, persimmon and lime with a sweet-spicy dressing that looks like a restaurant dish and is worthy of being served on a royal table. Try to master this recipe - and it will most likely become your signature for all holidays.

Ingredients:

• medium sized avocado;
• daikon – 1/5 pcs.;
• chicken breast;
• persimmon;
• lime;
• corn lettuce leaves - 2 tbsp. l.;
• fresh ginger root – 25 g;
• soy sauce – 2 tbsp. l.;
• ginger jam – 1 tsp;
• rice vinegar – 1 tbsp;
• a pinch of sesame seeds, salt, black pepper.

Cooking method:

1. Remove the pit from the avocado and cut the fruit itself into slices. Do the same with the persimmons, place them on a dish nearby.
2. Divide the lime crosswise in half, squeeze out one part and sprinkle the juice over the salad that is starting to take shape. Add salt.
3. Boil the chicken breast, pepper and chop into strips.
4. Using a vegetable peeler, turn the peeled daikon into thin long strips. Combine with lettuce leaves, persimmons and avocado.
5. Make the dressing: squeeze the remaining half of the lime, add rice vinegar and soy sauce. Stir, carefully add ginger jam and finely grated ginger root.
6. Before serving, garnish the salad with sesame seeds.

With egg

Snacks that do not require a large number of products can also be made using radishes. If you take daikon without too much flavor, combine it with hearty boiled eggs, sweet corn and a simple Italian dressing, you get a dish with a very pleasant taste and aroma. Try making this dish of daikon with egg and see that the root vegetable is also capable of tenderness. It is advisable to take cheese that is not spicy – ​​Grana Padano is ideal, but if you don’t have access to Italian types, use Swiss or Russian.

Ingredients:

• small daikon;
• higher eggs cat. - 2 pcs.;
• hard cheese – 50 g;
• ground pepper, salt;
• olive oil – 2 tbsp. l.;
• rosemary – 1/4 tsp;
• frozen corn (grains) – 50 g.

Cooking method:

1. Peel the daikon and grate coarsely.
2. Do the same with cheese.
3. Pour cold water over the eggs. When it boils, set the timer for 8 minutes. Separate the white from the yolk, chop the latter with your hands, and cut the white into strips.
4. Place corn kernels in a frying pan and fry without oil for 5-6 minutes, stirring constantly.
5. Combine olive oil with rosemary, pepper and salt. Mix thoroughly, pressing on the spices with a spoon.
6. Fold the main components of the salad into a mound and fluff it up. Season with oil and spices.

Video

Nowadays, when the entire earth is “saturated” with nitrates, radish, which does not absorb them, can be considered one of the most valuable and harmless food products. Dishes that include black with it are primarily salads.

Carrot and radish salad

Radishes and four carrots are cut into thin slices, salted, a couple of tablespoons of sour cream are added, mixed, placed in a heap in a salad bowl and a small amount of sour cream poured on top. It is also valuable that a vegetable such as black radish does not require heat treatment. Recipes allow you to prepare especially fortified dishes.

Radish salad

Thinly cut 400 g of black radish into slices or strips, add salt, then mix with chopped onion and season with vegetable oil. Instead of onions, you can prepare this salad with green onions (four to five pieces). In this case, it needs to be seasoned with sour cream and mayonnaise and mixed well.

When coming up with dishes from black radish, you can imagine as much as you like, combining it with different products.

Spicy salad

Cut two pieces of fresh carrots and radishes into thin long strips, place them in a saucepan, pour a spoonful of vinegar on top, salt and add sugar. Pour a quarter spoon of ground pepper (both black and red) into the middle. Then heat up four tablespoons of vegetable oil, pour it onto the pepper, quickly stirring the salad in a circular motion, cover with a lid and leave for a quarter of an hour. After which it is placed in a heap in a salad bowl and decorated.

Salad "Wonderwoman"

Coarsely grate one piece of radish and carrot, and chop one hundred grams of cabbage. Two apples are cut into strips, two spoons of canned corn are strained, everything is mixed, salted, sprinkled with pepper, poured with mayonnaise and decorated.

You can also prepare interesting radish dishes with meat. The recipes are simple.

with meat

One radish is cut into thin strips, salted, two hundred grams of boiled meat, also cut into strips, are added, four tablespoons of green peas and seasoned with six tablespoons of sour cream.

Black radish also goes into salads with some types of fish. Recipes advise using mostly pollock fillets. Wash 700 g of fillet, pat it dry with a napkin and cut into strips, lightly sprinkle with vinegar, add two spoons granulated sugar, a couple of tablespoons of soy sauce, salt and mix gently. Let marinate for four hours under a tightly closed lid. Peel and finely chop two radishes and onions, six carrots, add salt, add sugar and mash with your hands until the juice comes out. Season the vegetables with two tablespoons of soy sauce and also leave to marinate for a couple of hours. After this, combine the vegetables and fish. Place crushed garlic (four to six cloves), half a teaspoon of ground coriander, ground pepper to taste (both red and black) on them. Heat a glass of vegetable oil in a frying pan, pour it onto the salad and mix well. The salad should stand for about three minutes under a closed lid. Then it needs to be mixed again and served.

Radish salad with cottage cheese turns out to be nourishing and unusual. Grate 200 g of radish, salt it and mix it with the same amount of fermented milk cottage cheese, which is first ground with four tablespoons of sour cream. Then add a couple of tablespoons of crushed nut kernels and season with sugar. People who observe fasts are often helped by black radish, the recipes for which are very diverse. They can prepare, for example, a healthy radish salad with walnuts. One radish and a couple of carrots are coarsely grated. The kernels of twelve nuts and four garlic cloves are crushed. Everything is mixed. Add the juice from half a lemon, grated lemon zest and mix gently again.

Many gifts of nature have not only become regular guests on our tables, but have also gained fame as healing products. Black radish is a plant of the cruciferous family, which is quite often found in Russian gardens and dachas. The history of the root vegetable dates back to ancient times, and black radish was first imported from South Asia. This vegetable is not found in wildlife, but is widespread on all continents. Black radish is widely cultivated in Russia, Turkey, Belgium, Australia and many other countries.

Black radish: beneficial properties of the root vegetable

Radish is a real storehouse of health; its beneficial properties cannot be overestimated. The root vegetable contains a large number of vitamins, including A, B, E, C, PP. It contains large quantities of microelements and useful substances such as potassium, calcium, phosphorus, sodium, iodine, fluorine, copper, molybdenum, tin. This vegetable has very few calories, but a lot of carbohydrates, organic acids, dietary fiber and vegetable protein.

Traditionally, black radish serves as an excellent cough remedy, as it has expectorant properties and can strengthen the body's defenses and boost immunity. The root vegetable is an excellent remedy for the treatment of various diseases of the gastrointestinal tract, as it improves digestion, intestinal motility and the condition of blood vessels.

Black radish is not only a valuable medicine, but also an excellent preventive measure: eating it can protect a person from seasonal colds, helps tone and gain weight. vitality from Mother Nature herself.

Healing salads

Thanks to its unique beneficial properties and spicy, slightly bitter taste, the root vegetable has become a frequent guest on tables in the form of a variety of salads and snacks. There are many different recipes for its preparation. When you get bored with your usual dishes and salads, black radish comes to the rescue. Recipes based on it amaze with their variety, and the dishes have amazing taste. Dishes made from this valuable root vegetable are easy and quick to prepare, but before cooking it is necessary to remove the characteristic bitter taste from the vegetable. In order for black radish to lose its “bitter” characteristic, it must first be soaked for 1-1.5 hours in cold water.

Healthy salad with sour cream

To make a black radish salad, you need to prepare the following ingredients: root vegetables - 400 g, onions - 50 g, medium-sized carrots, boiled boiled egg, salt and sour cream to taste. You need to grate the vegetable on a coarse grater and leave for several hours to release the juice. Add finely chopped onion, grated carrots, diced boiled egg. Season the salad with salt and sour cream.

Salad with green peas

For cooking light For a spring salad you need to take black radish (400 g), a can of canned peas, a bunch of herbs (onion, dill, green onions), spices and vegetable oil to taste. Grate the radish on a medium grater, add finely chopped herbs, green peas, salt and spices to taste. Season the salad with any vegetable oil.

Spicy salads with radish

Onion or garlic will complement the piquant spiciness of the root vegetable well; to do this, you just need to grate the black radish on a coarse grater, add finely chopped onions or crushed garlic and season the salad with salt, spices and vegetable oil. To add some zest to the salad, you can pre-prepare the onions by marinating them with table vinegar. Any black radish salad will decorate the table and improve the appetite of household members and guests.

Pickled radish

An interesting snack is made from a spicy root vegetable. To prepare pickled vegetables you need: black radish - 3 kg, sweet red pepper - 00 g, herbs to taste, garlic - 1 pc., 1 liter of water, 3 tbsp. spoons of salt, 1.5 tbsp. spoons of sugar, table vinegar. Grate the radish on a coarse grater, pour 1 tbsp into sterilized jars. spoon of vinegar, place herbs and garlic on the bottom, place grated radish and blanched pepper tightly on top. Fill the jars with brine, which is prepared as follows: add salt and sugar to boiled water, stir until the crystals are completely dissolved. Roll up the jars with a lid and wrap them warmly until they cool completely. After a few days, the tasty, slightly spicy black radish is ready to eat. The cooking recipes are easy to follow, and the end result will exceed all the hostess’ expectations.

Classic cough recipe

Invariably the radish is the best remedy against cough, which is due to its properties. Honey becomes the main ally in the fight against the disease. Black radish with honey is a real medicinal elixir that is ideal for both adults and children.

How to cure a cough for an adult

To prepare the medicine, you need to take a medium-sized root vegetable, wash it and cut off the top so that you get a lid. Next, scrape out the middle of the remaining radish with a knife until you get something like a cup. Place two tablespoons of honey in the resulting cup, cover with a radish lid and leave overnight. During this time, juice will be released inside the black radish, which should be consumed in order to get rid of a cough. You should take this tasty and natural medicine three times a day, 5-10 minutes before meals.

How to cure a child's cough

Another method of preparing medicinal black radish is suitable for children. You need to take the root vegetable, wash it thoroughly and grate it on a coarse grater. Next, you need to squeeze the juice through cheesecloth and add 2 tablespoons of honey. You should start the course with one drop of radish juice and honey, gradually increasing the dose by 2 drops per day. When the single volume of juice is brought to 1 tablespoon, the child should be offered the drug three times a day 20 minutes before meals.

Before taking radish with honey, you should make sure that the person is not allergic to these products. Black radish for cough is a recipe that has been tried for many generations.

My light, mirror, tell me

The properties of black radish are valued not only by traditional healers, but also by cosmetologists. Its juice can have a bactericidal, wound-healing effect, improves the structure of the skin and nourishes it. useful substances. Depending on the type and condition of the skin, cosmetologists offer women cosmetic masks of various compositions for the face and neck.

For those with oily skin, a mask made from a mixture of one tablespoon of black radish juice and one beaten yolk is ideal. The mixture should be applied to the skin of the face and neck and left for 20 minutes. After the allotted time has passed, remove the mask with a swab soaked in a green tea solution and wash with cool water.

A mask made from black radish juice, aloe and green tea will have an excellent rejuvenating effect. Combine all ingredients in equal proportions and apply to skin pre-lubricated with cream or oil. After 20 minutes, rinse with warm water.

There is a recipe for a nourishing mask that will saturate the skin of the face and neck with biologically valuable active substances. To prepare the mask, you need to mix black radish juice, honey, sour cream in equal proportions and add a few drops of olive oil to the resulting mixture. Apply the finished mask to the skin of the face and neck, after applying any cream to the face. After 20 minutes, wash off the mask with warm water and remove any remaining cream with a cosmetic sponge.

Black radish in the treatment of gastrointestinal diseases

The gastrointestinal tract plays vital role in the life of the body, since it is in the stomach and intestines that food is processed and absorbed nutrients. Therefore, gastrointestinal diseases always cause a person a lot of problems, even to the point of refusing food. Black radish comes to the aid of the patient, the biological properties of which can restore impaired digestive function.

For those who are concerned about constipation, freshly squeezed radish juice is ideal. For treatment, you need to dilute one tablespoon of juice with a glass of warm water and drink three such servings of the drink per day.

In order to cleanse the liver of waste and toxins, you need to take one gelatin capsule of pharmacy black radish orally per day, washing it down with a sufficient amount of water.

For inflammation of the gallbladder, traditional medicine recommends the following method of treatment. It is necessary to squeeze out the juice of black radish, take one teaspoon of the resulting juice and dilute it with one and a half liters of water. Add a few drops to the drink lemon juice and drink all the resulting liquid throughout the day.

"Everything is poison and everything is medicine"

Since ancient times, pundits have understood that the dose makes any product both a healing potion and a dangerous poison. Any food product may have contraindications, and black radish is no exception. Beneficial features The benefits of this vegetable can be completely lost if the vegetable is consumed in excess.

If a person is concerned about ulcerative defects in the intestinal or stomach mucosa, then the root vegetable is contraindicated for him, as it contains irritating substances. For the same reason, those who suffer from gastritis with high acidity should not eat black radish, especially raw. Some kidney and liver diseases are also an obstacle to the use of vegetables as a remedy.

The benefits of black radish are undoubtedly great, but its improper use or use of too much can cause significant harm to health. It should be remembered that any product, both animal and plant origin, sometimes causes unwanted allergic reactions, which can be dangerous to life and health.

Before using any product traditional medicine It is necessary to consult with your doctor to avoid problems in the future. Any recipe from our grandmothers should complement the treatment prescribed by the doctor, and not be an alternative to it. Be attentive to your health and eat healthy foods!