Radish salad
3 servings
15 minutes
A classic of Soviet cuisine and a constant companion of all canteens. If you add meat to all the ingredients, you will get a Central Asian specialty - the Tashkent salad, which is served in almost any establishment in Kazakhstan and Uzbekistan. The recipe tolerates liberties: sour cream can be replaced with fragrant oil or make the salad fatter by dressing it with mayonnaise. You can also add grated cheese and walnuts. If the radish is very juicy, it is better to salt it, put it in a sieve and squeeze out excess moisture after 10-15 minutes.
1
Peel the radish and carrot using a vegetable peeler.
- Radish (daikon/black): 2 pieces
- Carrot: 2 pieces
2
Grate the carrot on a grater for Korean carrot or on a regular large grater.
- Carrot: 2 pieces
3
Grate the radish on the same grater.
- Radish (daikon/black): 2 pieces
4
Mix radish with carrot and add sour cream.
- Radish (daikon/black): 2 pieces
- Carrot: 2 pieces
- Sour cream: 150 g
5
Add salt to taste and mix well.
- Salt: to taste
