Russian Red Radish Salad Recipes

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.

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

SUMMER RADISH SALAD

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.

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.

RADISH CUCUMBER SALAD

Steps:

• In a serving bowl, combine the cucumber, radishes and onion. In another bowl, combine the remaining ingredients. Pour over vegetables and toss to coat. Serve immediately.

RADISH SALAD

Steps:

• Combine radishes with salt, and cover with water in a bowl. Let sit 15 minutes. Drain, and rinse. Meanwhile, stir together the pepper and fruit juices.
• Toss radishes with dressing and chilies. Taste. Add more salt, pepper or lime juice as needed. Garnish with herb, and serve.

RUSSIAN RADISH-VEGGIE SALAD

Steps:

• Julienne radish and carrot and toss with salt.
• Chop red pepper, onion, garlic. The original recipe says to blanch these veggies. I think I would just use them raw.
• Make dressing: combine vinegar with oil, sugar, pepper and salt.
• Dress salad and blend carefully.

RUSSIAN SALAD

Steps:

• Bring a large pot of water to boil. Season with salt.
• Add whole potatoes to the boiling water, and cook 15 minutes. Add whole carrots to the cooking potatoes, and cook both another 10 minutes. Remove potatoes and carrots with a spider when easily pierced with a cake tester or a very thin knife blade, and set aside in a bowl.
• Add frozen peas to boiling water, and using the spider, remove them to a separate bowl as they float, until all peas have floated and been transferred to the bowl.
• Gently add the eggs, and allow to boil 10 minutes.
• While the eggs cook, peel the potatoes and carrots under cold running water by rubbing them gently with your fingers. Rinse the peas under cold running water to cool.
• Once the eggs are cooked, drain them, and peel under cold running water.
• Neatly dice the potatoes, carrots, ham, eggs and cornichons to the same approximate (and rather small) size as the peas, aiming for uniformity. Gently toss them all together in a large bowl.
• In a small bowl, whisk together the mayonnaise with the cornichon brine, and pour over the salad. Toss gently with rubber spatula or using your fingers until the salad is well coated. Season with several hearty grinds of black pepper.
• Refrigerate overnight, and serve cold.