Daikon Radish Salad Food

CRUNCHY RADISH & TOMATO SALAD

Steps:

• To make the dressing, heat the oil in a pan, then throw in the mustard seeds and cook until they start to pop. Tip the seeds into a bowl and allow to cool. Add the rest of the dressing ingredients to the bowl and whisk everything together.
• Add the tomatoes, onions, cucumber and radish to the dressing, stir to coat, then allow to stand at room temperature for 10 mins before serving.

FRIED DAIKON BALLS

Steps:

• Shred and drain the white radish. Using a vegetable peeler, remove the skin. Shred the white radish with a grater. Add salt and let the excess water drain out. Alternatively, use a towel to squeeze out the excess water.
• Add the rest of the ingredients. Add in the eggs, flour, pinch of salt and pepper, onion, as well as vegetable stock into a large bowl. Mix well.
• Make into ball shapes. With the mixture, make small ball shapes. The smaller the balls, the faster these will cook later.
• Fry in medium heat. Add cooking oil to a pan and heat to medium heat. Add the ball mixture and fry until golden brown.
• Serve with sauce. Serve with desired sauce as a starter or as a main with rice and soy sauce.

DAIKON-CARROT SALAD

Steps:

• Shave the daikon into ribbons with a vegetable peeler. Toss with 1/4 teaspoon salt in a colander; let drain in the sink, tossing occasionally, about 15 minutes. Meanwhile, shave the carrots into ribbons with the peeler.
• Make the dressing: Whisk the ginger, vinegar, lime juice and 1/2 teaspoon salt in a large bowl. Slowly whisk in the vegetable oil and sesame oil until blended.
• Toast the sesame seeds in a skillet over medium heat, tossing occasionally, until the white seeds are golden, about 5 minutes. Add 1 tablespoon seeds to the dressing.
• Toss the daikon and carrots with the dressing and season with salt. Top with the remaining sesame seeds.

SUMMER RADISH SALAD

Steps:

• Toss radishes with salt; let stand for about 10 minutes. Drain any liquid and transfer radishes to a large bowl. Add red onion and cucumber slices.
• Whisk olive oil, vinegar, sugar, garlic, and dill in a small bowl until well mixed; pour over vegetables and toss to combine. Cover and refrigerate for at least 1 hour before serving.

RADISH SALAD

Steps:

• In a small bowl, combine vinegar, oil, caraway, oregano, garlic, sugar, salt and pepper.
• In a large bowl, toss radishes with vinegar-oil mixture.
• Cover and refrigerate at least 1 hour before serving.

RADISH SALAD

Steps:

• In a large bowl whisk together the cider, orange juice, lime juice, olive oil, and sugar until the sugar dissolves. Taste and season with a pinch of salt and pepper. Add the radish wedges, cilantro, and red onion. Toss gently and refrigerate for at least an hour making sure to toss the salad midway through its ride in the refrigerator. Serve cold or at room temperature.

WHITE RADISH SALAD

Steps:

• Gather the ingredients.
• Peel and grate the radish(es). Put the grated radish in a sieve, sprinkle with salt and wait 10 minutes. Press out excess water.
• Mix the cream, vinegar, sugar horseradish, and pepper in a large bowl. Add the grated radish and stir to coat.
• Let the salad sit (cool or refrigerated) for at least 15 minutes although 1 to 2 hours is preferable before serving.
• Enjoy!

DAIKON RADISH SALAD

Steps:

• mix carrots and daikon
• mix everything else but seeds together mix pour over radishs top with seeds.