Radish Salad
4 servings
15 minutes
Radish salad is a refreshing dish of Russian cuisine that harmoniously combines crunchy vegetables and a tangy dressing. The recipe's origins trace back to traditional Russian salads where radish was used to add sharpness and rich flavor. In this version, radish is complemented by napa cabbage, juicy radishes, and tender iceberg leaves, while sweet pepper and fresh cucumber add brightness and freshness. The dressing made from olive oil, mayonnaise, sour cream, and Dijon mustard gives the dish richness and smoothness. This salad is perfect as a light dinner or vitamin snack, and its invigorating taste makes it an excellent addition to meat and fish dishes.
1
Tear the iceberg leaves by hand or chop them coarsely with a knife.
- Iceberg lettuce: 80 g
2
Cut the pepper into strips and combine it with the iceberg in a deep bowl.
- Ramiro pepper: 75 g
3
Chop the Beijing cabbage coarsely and add it to the other ingredients.
- Napa cabbage (pak choi type): 200 g
4
Cut the radish into strips and add it to the salad.
- Radish: 200 g
5
Peel the cucumber and cut it into small sticks. Add to the salad.
- Cucumbers: 75 g
6
Season with olive oil.
- Extra virgin olive oil: to taste
7
Salt and mix.
- Sea salt: to taste
8
Add mayonnaise.
- Mayonnaise: 1.5 tablespoon
9
Add sour cream and mustard.
- Sour cream: 1 tablespoon
- Dijon mustard: 1 teaspoon
10
Mix and serve.