Prepare a salad of green radish

In favor of radish, you can give a lot of arguments. There are several varieties that offer the vegetable department stores. Which one to choose, it is not difficult to decide if you know how they differ. The most popular is a salad of green radish, but let's talk about other varieties.

This is a black radish, it is also called the winter radish. She, perhaps, has the most unpleasant taste, with the most bitterness. The reason for this is the large content of mineral salts and iodine in it. Regularly eating it, you will never have problems with a lack of potassium. It is not deprived of vitamins, organic acids and various essential oils, thanks to which black radish is a natural and very strong antibiotic.

Long, like carrots, a white radish calledJapanese, or daikon. It is equally rich in useful substances, but it has one important difference: taste. It is tender and pleasant, depending on the part of the root crop, varies from acute to sweet, respectively, from the bottom up. You can eat it in any form, but due to the fact that, like a chameleon changes color, so the daikon absorbs another's taste, so it fits more for one-part salads with dressing sauce and nothing more.

And, finally, the green radish, about which will be discussedFurther. I remind you that she is the leader in recognition of the culinary specialists. In composition, it is in no way inferior to its relatives, but it is very juicy, not so tart on the palate, which can be further softened by resorting to some tricks. Salad from a green radish is prepared quickly and simply. Various variations in preparation are possible.

Pure radish

First of all, let's look at a pure salad of green radish. The recipe includes the radish itself and refueling to it. Radish should be washed well, peeled and rubbed on a large grater.

If you want to get a more delicate taste, withminimal notes of bitterness, then it is sufficient to squeeze the grated radish from the juice. Take in hand a handful of radish, squeeze until the secretion of juice. The juice is thrown away, and the cake goes into the salad. Too much pressing is not necessary, otherwise the salad will turn out to be dry.

As a dressing, you can use oliveor vegetable oil, mayonnaise, sour cream or any sauce you love. Of course, when using vegetable oils, a salad of green radish tastes the brightest. Salt is added to taste, but you can do without it, especially when dressing sauces.

Meat salad

Due to its taste, in salads the radish isbasis. Meat salads are more satisfying, and in combination with raw vegetables, they are better absorbed. To prepare a meat salad with a radish, which is also called the Tyuri, it will take 300-400 gr. green radish, 4-6 boiled potatoes, 250-350 gr. boiled not fatty meat, 4-5 steeply boiled eggs, 350-450 gr. fresh cucumbers, greens, salt, black pepper and 1 liter of yogurt of any fat content.

All products must be cleaned, including cucumbers. Radish and cucumber rub on a large grater, potatoes, meat and eggs chop medium sized cubes, move everything, add spices, pour kefir and put on for an hour and a half for cooling, then serve the table with the resulting salad of green radish.

Summer bright salad

Summer bright salad of radish and carrots will becomea fine side dish to meat dishes. To make it, you need to take in equal amounts both components, rinse, clean, grate, mix, salt and season with vegetable or olive oil. You can fill with sour cream, but then it will not be so easy to taste. To eat such a salad must be freshly prepared, as insisting worsens its taste and appearance.

These are the most famous and simple recipes, inwhich uses a green radish, in fact, there are many more. Radish can be combined with almost any vegetables in different proportions in salads, and also prepare dishes that require cooking, frying, etc.