Russian Red And White Radish Salad Recipes

RED RADISH SALAD

Steps:

• Combine sugar, lemon juice, and sour cream in a medium bowl with a fork. Add radishes, apple, and cucumber.
• Turn vegetables and fruit in dressing to coat. Season with dill, salt, and pepper, toss again; serve.

RED RADISH SALAD

Steps:

• 1. Wash and slice paper thin each raddish. I use a mandolin. Please be very careful you don't cut yourself on the mandolin. I also own a salad shooter this does a great job just drop in raddish and out fly the paper thin slices. When all sliced set aside
• 2. In your blender add the vinegar sugar and pinch of salt process until all of the sugar is dissolved.
• 3. Put your raddishes in a large glass jar or in a big bowl and pour over the vinegar and sugar mix well and cover and refrigerate for about two hours. Serve as a condiment or as a salad. You can put on top of burgers or eat mixed with a salad. Make sure you weigh the raddishes down so they will stay under the vinegar while in the refrigerator. Note if you have a lot of raddishes you might have to use 2 1/2 cups vinegar and 2 cups of sugar. Sometimes I add vidalia onions sliced super thin to the raddishes and vinegar. We eat as a condiment or salad. Will last about 3 days in the refrigerator. Enjoy

RUSSIAN RED RADISH SALAD

Steps:

• 1. At your local farmers market, get the prettiest bunch of radishes, wash them well, trim the ends, and dry with paper towels.
• 2. Slice radishes into half-moons, not thick, not thin - just right. Mix some sour cream with salt, then mix it with radishes.
• 3. Eat right away, while the juice is still holding inside the slices.

WHITE RADISH SALAD

Steps:

• Peel the radish and slice it into thin disks, using a mandoline or the proper slicing disk of a food processor.
• Whisk the vinegar with the vegetable oil, salt, and pepper. Toss the radish with the vinaigrette and sprinkle with chives.

EASY RUSSIAN SALAD

Steps:

• Cook the carrots and potatoes in a pan of boiling salted water for 4 mins, then throw in the peas and cook for 4 mins more until all the vegetables are tender. Drain, cool for a few mins, then tip into a bowl with the cornichons, mayonnaise and parsley, if using. Mix well and season to taste. Delicious with leftover roast beef or lamb, wedges of pork pie or cold sliced ham or chicken.

RUSSIAN RED AND WHITE RADISH SALAD

Steps:

• Trim the red radishes; cut off roots and green leaves. Slice red and white radishes very thin.
• Combine vegetables, reserving a small amount of carrot to garnish the salad when served.
• Mix sour cream with sugar and salt to taste. Add the vegetables; stir well. Now make a mound of the salad and place on lettuce leaves placed in the salad bowl. Surround with small mounds of carrot. Sprinkle with finely chopped parsley, and dill, if desired. Serve chilled. Enjoy!
• Makes 4 servings.