White Radish Salad Food

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!

WHITE RADISH SALAD - RETTICHSALAT

Steps:

• Peel the radish and slice it into thin disks, using a mandoline or the proper slicing disk of a food processor.
• Whisk the vinegar with the vegetable oil, salt, and pepper.
• Toss the radish with the vinaigrette and sprinkle with chives.
• Serve.

WHITE RADISH SALAD

Steps:

• Peel the radish and slice it into thin disks, using a mandoline or the proper slicing disk of a food processor.
• Whisk the vinegar with the vegetable oil, salt, and pepper. Toss the radish with the vinaigrette and sprinkle with chives.

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.

MUSANGCHAE, DAIKON (WHITE RADISH) SALAD, LIKE KOREAN RADISH KIMC

Steps:

• Peel the radish and cut into really thin strips. I use a Japanese mandolin with a medium shred blade for this.
• Place the radish in a medium bowl and mix with the red pepper powder.
• Add the sugar, salt, green onion and garlic, stir to combine.
• Sprinkle the radish mixture with the vinegar and mix well.
• Let sit for a few minutes, taste, and adjust if needed, sometimes more vinegar or sugar is needed. It often depends on the sweetness of the radish itself.
• Refrigerate until ready to serve.

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.

WHITE BEAN AND RADISH SALAD

Steps:

• Blend anchovies, oil, capers, and 1 cup parsley in a blender until a coarse purée forms. Transfer to a large bowl, mix in 1/4 cup vinegar, and season with salt, pepper, and more vinegar, if desired.
• Add radishes, scallions, beans, olives, and remaining 1 1/2 cups parsley to bowl and toss to combine.
• DO AHEAD: Salad can be made 4 hours ahead. Cover and chill.

WHITE RADISH AND JICAMA SALAD

Steps:

• Combine the white radish and jicama. Toss with the vinegar and sesame oil. Mix in the scallions.
• Just before serving, remove the stems from the coriander and coarsely chop the leaves. Fold into the salad and serve.