Name: Daikon salad with carrots and eggs
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Cuisine: Ukrainian
Ingredients: Daikon - 250 g; Carrot - 200 g; Chicken eggs C1 - 3 pcs.; Sour cream 15% (low fat) - 50 g; Dill fresh - 1 bunch; Leek - 1 bunch; Salt - ½ tsp.; Ground black pepper - ⅕ tsp.

Ukrainian

Daikon or white radish is a unique and very popular vegetable originating from Japan, which contains a large amount of vitamins and beneficial substances. Let's prepare a light, fresh, juicy, and very healthy salad from it. The dish turns out bright and piquant, and it will perfectly complement a casual dinner. The quantity of any component can be increased or decreased at your discretion. For dressing, you can use plain yogurt without additives, sour cream, or homemade mayonnaise. This salad is prepared quickly and easily, be sure to try it!

We will wash the daikon, peel it with a vegetable peeler, and grate it coarsely. Transfer the vegetables to a deep salad bowl.

In the same way, chop the peeled carrot and add it to the daikon.

We will hard-boil the chicken eggs, cool them, peel them from the shell, and grate them on a coarse grater. Add the grated eggs to the vegetables.

For aroma, we will add finely chopped dill and green onions to the salad.

We will dress the salad with a small amount of sour cream or natural yogurt. We will season the ingredients with salt to taste and add ground black pepper.

Thoroughly mix the daikon salad with carrots and eggs to combine all the ingredients.

The ready salad will be served immediately after preparation, before the vegetables release too much juice.

I hope you enjoy this delicious and healthy daikon recipe! Enjoy!

Daikon salad with carrots and eggs

<p>Cauliflower casserole with tomatoes and a cheese crust is a delicious, light, and simply indispensable dish for lunch or dinner. This casserole is a family favorite in any season, as it can be prepared using both fresh and frozen cauliflower. A delicate cream and egg filling envelops the cauliflower florets, emphasizing its softness and lightness, while the grated cheese topping gives the dish a golden crust.</p>

Cauliflower casserole with tomatoes and hard cheese in the oven

I suggest preparing an incredibly delicious and satisfying savory cake from seasonal vegetables. For making the layers, we will use grated young zucchini and white cabbage. Then we will spread the layers with sour cream sauce with garlic and herbs and decorate the cake with grated hard cheese. It turns out a very juicy and fragrant dish that is perfect for lunch or a light dinner. Another plus of this recipe is that you don't need an oven to bake the layers, we will cook them in a pan. This saves time and simplifies the cooking process significantly. So, let's get started!


Appetizer cake made of zucchini and cabbage


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Ćwikła (beetroot with horseradish)


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Salad with red cabbage, apple, and corn


There are many recipes for making sauerkraut. Today I propose making sauerkraut in its own juice without adding brine. In 3-4 days you can enjoy its unsurpassed taste. Sauerkraut according to this simple and proven recipe always turns out crispy, juicy and healthy. It can be eaten not only as a separate dish, but also added to salads and used as a side dish. Sauerkraut keeps well and does not lose its beneficial properties over time.

Cabbage, pickled in its own juice


Korean

Today I will tell you a quick and easy recipe for making Korean-style carrots. The appetizer turns out to be very juicy, aromatic, and moderately spicy. The amount of spices and garlic can be adjusted to your taste. Coriander gives the appetizer a characteristic nutty-spicy note, and paprika – a slight smoky aroma. Additional ingredients for Korean-style carrots are sugar and apple cider vinegar, which give the vegetables a slight sweet and sour note. Delicious Korean-style carrots can be served as a cold appetizer or used for making salads, rolls, and other dishes.

Daikon salad with carrots and eggs

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