Green radish salad with carrots - a useful recipe for a lean vegetarian and dietary menu. Black radish is tasty, but it is too fragrant and sharp. No wonder there is a saying: “worse than a bitter radish”. However, despite the obvious shortcomings, the benefits of radish are enormous, besides, this budget vegetable is very inexpensive, but useful.
Thanks to the Chinese, who brought a lot of new varieties, for example, green radish or Margilan. She really has a softer taste and a not so hearty smell like black. Green radish more juicy. However, I do not recommend eating a salad with green radish and onions before going out, the smell still remains and disappears soon.
This vegetable belongs to the category of low-calorie, include salad in the menu during the period of weight loss, to use it to remove toxins from the body.
- Cooking time: 20 minutes
- Servings: 2
Ingredients for healthy green radish salad with carrots
- 1 Margilan radish;
- 1 sweet and sour apple;
- 1 medium carrot;
- 1/2 lemon;
- 4-5 green onion feathers;
- 2 teaspoons black sesame;
- pinch of hot peppers (optional);
- 1 tablespoon of extra virgin olive oil;
- sea salt to taste.
A method of cooking a healthy salad of green radish with carrots
We clean a thin layer of peel from a radish, then we rub it on a vegetable grater with a small nozzle to make narrow and thin strips.
Sprinkle chopped radish with sea salt to taste, mix and leave in an open dish so that the smell will evaporate.
We wash the carrot with running water, scrape it, rub it on the same grater as the radish. Add chopped carrots in a salad bowl.
Sweet and sour apple is also crushed to make a thin straw, add to the radish with carrots.
Immediately squeeze the juice from a half of a lemon on an apple so that the apple does not oxidize in air and does not become “rusty”.
Rinse a few green onion feathers with cold water, chop finely, add to the salad bowl to the other ingredients.
We put black sesame seeds in a salad bowl. Unrefined black sesame, peeled white - there is not much difference in taste, but black in some salads looks more impressive. Thoroughly mix the vegetables, add a pinch of hot red pepper, olive oil of the first cold-pressed Extra Virgin variety and mix well again.
We put the salad in the fridge for 10-15 minutes so that the vegetables cool down and soak in juices and butter.
We spread healthy green radish salad with carrots on a plate, slide, served as a separate dish or as a side dish to fish or meat. Enjoy your meal!
By the way, recently, nutritionists have been slowly rehabilitating various fats and their amount in our diet. As for this salad, the addition of rich in healthy fats of olive oil to vegetables increases the absorption of fat-soluble micronutrients. Of course, vegetables should not swim in oil, but 1-2 tablespoons of tasty first-pressed vegetable oil for 2 adult servings can be added!