DAIKON RADISH SALAD RECIPES

SUMMER RADISH SALAD RECIPE | ALLRECIPES

Summer Radish Salad Recipe | Allrecipes image

Looking for a recipe to use radishes from my garden, I came across this salad at a local restaurant. It's so good, I had to share.

Provided by lisascooking

Categories Salad Vegetable Salad Recipes

Total Time 1 hours 25 minutes

Prep Time 15 minutes

Yield 6 servings

Number Of Ingredients 9

Ingredients

2 cups sliced radishes
½ teaspoon salt
1 cup sliced red onion
1 cup seeded and sliced cucumber
½ cup extra virgin olive oil
2 tablespoons white wine vinegar
½ teaspoon white sugar
1 clove garlic, minced
1 teaspoon chopped fresh dill

Steps:

Toss radishes with salt; let stand for about 10 minutes. Drain any liquid and transfer radishes to a large bowl. Add red onion and cucumber slices.
Whisk olive oil, vinegar, sugar, garlic, and dill in a small bowl until well mixed; pour over vegetables and toss to combine. Cover and refrigerate for at least 1 hour before serving.

Nutrition Facts : Calories 188.1 calories, CarbohydrateContent 4.6 g, FatContent 18.8 g, FiberContent 1.1 g, ProteinContent 0.7 g, SaturatedFatContent 2.6 g, SodiumContent 210.9 mg, SugarContent 2.3 g

DAIKON-CARROT SALAD RECIPE | FOOD NETWORK KITCHEN | FOOD ...

Daikon-Carrot Salad Recipe | Food Network Kitchen | Food ... image

Provided by Food Network Kitchen

Total Time 40 minutes

Prep Time 40 minutes

Yield 6 servings

Number Of Ingredients 9

Ingredients

1 1/2 pounds daikon, peeled
Kosher salt
1 pound carrots
1 tablespoon grated peeled ginger
3 tablespoons unseasoned rice vinegar
2 teaspoons fresh lime juice
1/4 cup vegetable oil
1 teaspoon toasted sesame oil
1 3/4 teaspoons black sesame seeds

Steps:

Shave the daikon into ribbons with a vegetable peeler. Toss with 1/4 teaspoon salt in a colander; let drain in the sink, tossing occasionally, about 15 minutes. Meanwhile, shave the carrots into ribbons with the peeler.
Make the dressing: Whisk the ginger, vinegar, lime juice and 1/2 teaspoon salt in a large bowl. Slowly whisk in the vegetable oil and sesame oil until blended.
Toast the sesame seeds in a skillet over medium heat, tossing occasionally, until the white seeds are golden, about 5 minutes. Add 1 tablespoon seeds to the dressing.
Toss the daikon and carrots with the dressing and season with salt. Top with the remaining sesame seeds.

Nutrition Facts : Calories 185 calorie, FatContent 15 grams, SaturatedFatContent 1.5 grams, CholesterolContent 0 milligrams, SodiumContent 163 milligrams, CarbohydrateContent 12 grams, FiberContent 2 grams, ProteinContent 5 grams, SugarContent 4 grams

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