Many arguments can be made in favor of the radish. There are several varieties that offer the buyer vegetable departments of stores. Which one to choose is not difficult to decide if you know how they differ. Green radish salad is the most popular, but let's talk about other varieties.
This is a black radish, it is also called winter. She has perhaps the most unpleasant taste, with the greatest amount of bitterness. The reason for this is the high content of mineral salts and iodine in it. Eating it regularly, you will never have problems with a lack of potassium. It is not deprived of vitamins, organic acids and various essential oils, so black radish is a natural and very strong antibiotic.
Long as a carrot, a white radish is called Japanese, or daikon. It is just as rich in nutrients, but it has one important difference: taste. It is her tender and pleasant, depending on the part of the root crop changes from acute to sweet, respectively, from bottom to top. You can eat it in any form, but due to the fact that, like a chameleon changes color, the daikon absorbs someone else’s taste, so it is more suitable for one-component salads with dressing sauce and nothing more.
And finally, the green radish, which will be discussed later. Let me remind you that she is a leader in recognition among culinary specialists. In composition, it is in no way inferior to its relatives, but at the same time it is very juicy, not so tart in taste, which can be softened even more, if you resort to some tricks. Green radish salad is prepared quickly and easily. Various cooking variations are possible.
Pure radish
First of all, consider a clean salad of green radish. The recipe includes the radish itself and the dressing for it. Radish should be washed well, peeled and rubbed on a coarse grater.
If you want to get a more delicate taste, with minimal notes of bitterness, then grated radish is enough to squeeze from the juice. Pick up a handful of radish, squeeze until juice is released. Juice is thrown out, and the cake goes to the salad. You do not need to squeeze too much, otherwise the salad will turn out to be dry.
As a dressing, you can use olive or vegetable oil, mayonnaise, sour cream or any sauce you like. Of course, when using vegetable oils, green radish salad tastes the most striking. Salt is added to taste, but you can do without it, especially when sauces are used as dressing.
Meat salad
Due to its taste, in salads, radish is the basis. Meat salads are more nutritious, and in combination with raw vegetables, they are better absorbed. For the preparation of meat salad with radish, which is also called jail, you will need 300-400 gr. green radish, 4-6 boiled potatoes, 250-350 gr. boiled non-fat meat, 4-5 cool boiled eggs, 350-450 gr. fresh cucumbers, greens, salt, black pepper and 1 liter of kefir of any fat content.
To clear all products, including cucumbers. Rub the radish and cucumber on a coarse grater, chop the potatoes, meat and eggs into medium-sized cubes, transfer everything, add spices, pour kefir and put it on for an hour and a half for cooling, then serve the resulting salad of green radish.
Summer bright salad
Summer bright salad of radish and carrots will be an excellent side dish for meat dishes. To prepare it, you need to take both components in equal quantities, rinse, peel, grate coarsely, mix, salt and season with vegetable or olive oil. You can season with sour cream, but then it will no longer be as light in taste. Such a salad should be eaten freshly prepared, since the insistence worsens its taste and appearance.
These are the most famous and simple recipes that use green radish, in fact there are much more. Radish can be combined with almost any vegetables in various proportions in salads, as well as prepare dishes that require cooking, frying, etc.