Spring salad with daikon and carrots
4 servings
80 minutes
Spring salad with daikon and carrot is a bright and light dish of Japanese cuisine that combines the freshness of vegetables with the rich flavor of the marinade. Daikon, known for its crunchiness and mild bitterness, harmonizes well with the sweetness of carrots and the spiciness of garlic. Marinating daikon and onion adds softness and depth to the salad's flavor, while a dressing made from sour cream, soy sauce, and paprika gives it creamy richness and a hint of spice. This salad is perfect as a standalone dish or as a side to fish and meat. Its fresh, spring character makes it an excellent choice for a light dinner or festive table. The simplicity of preparation and exquisite taste make it popular among lovers of healthy and delicious food.
1
Clean the daikon, carrot, and garlic.
- Daikon radish: 300 g
- Carrot: 1 piece
- Garlic: 2 cloves
2
Grate the daikon on a coarse grater.
- Daikon radish: 300 g
3
Prepare the marinade: dilute vinegar with water in equal proportions, add sugar and salt to taste. Pour the marinade over the daikon and let it sit for an hour.
- Rice vinegar: 4 tablespoons
- Sugar: 2 teaspoons
- Salt: to taste
4
Grate the carrot on a grater.
- Carrot: 1 piece
5
Boil the eggs and cut them into large pieces.
- Chicken egg: 2 pieces
6
Slice the onion into rings and soak in marinade for 20 minutes to remove bitterness.
- Sweet red onion: 1 head
7
Chop the garlic last.
- Garlic: 2 cloves
8
Prepare the salad dressing: add soy sauce and paprika to the sour cream.
- Sour cream: 2 tablespoons
- Soy sauce: 1 tablespoon
- Sweet paprika: 2 g
9
Juice the daikon, mix it with carrots, eggs, onions, and garlic.
- Daikon radish: 300 g
- Carrot: 1 piece
- Chicken egg: 2 pieces
- Sweet red onion: 1 head
- Garlic: 2 cloves
