Rainbow salad from fresh vegetables for separate meals

Name: Rainbow salad from fresh vegetables for separate meals
Total time: 1 d 30 min
Yield: 20
Ingredients: 500 g Daikon; 1 Carrot; 1 Bell pepper; 1 g Greenery; 2 Bulb onions; 5 cloves of garlic Garlic; 3 tablespoon Lemon juice; to taste Ground hot pepper; to taste Salt; 2 tablespoon Vegetable oil

This is just a mind-blowing snack for strong drinks! Surprise everyone! Everything is very simple and not expensive, the snack stores well and you can always make it to your taste; some people like it spicier, just add more hot pepper. So I wanted something spicy and beautiful, and since everyone in my family loves radishes and carrots, I decided to make such an appetizer, added red bell pepper and a spicy marinade, the taste satisfied me, the result was a moderately spicy, well-preserved, bright and juicy appetizer , suitable for any meat, vegetable dish, or just on its own. There are many holidays ahead and this option will decorate our tables well, you still have time to try it yourself and decide whether you like it!

135

20725

Addison Sanchez

Author of the recipe

Rainbow salad from fresh vegetables for separate meals

Calories

33Kcal

Protein

1gram

Fat

2gram

Carbs

4gram

*Nutritional value of 1 serving

Ingredients

Servings: 20

500g

1

1

1g

2

5cloves of garlic

3tablespoon

to taste

to taste

2tablespoon

Step-by-step preparation

Cooking time: 1 day 30 mins

STEP 1
Ingredients
STEP 2
Wash vegetables, remove outer clothing
STEP 3
Grate carrots and radishes on a Korean grater into long, thin strips.
STEP 4
We also cut the pepper into thin strips with a knife
STEP 5
Chop the onion
STEP 6
half rings
STEP 7
Making the dressing: mix vegetable oil, garlic, ground hot pepper, lemon juice, or vinegar
STEP 8
Mix carrots, radish, pepper, salt to taste, add dressing, chopped herbs, mix everything well and leave to marinate for a day
STEP 9
After this time, our appetizer salad is ready, you can try it and serve. Bon appetit!

Comments on the recipe

ELENA1961

15.12.2023

4.8

Salad for thrill seekers. Onions, garlic, hot ground pepper - everything, of course, is within reason, but for myself I realized that I like daikon more in combination with an apple or fresh cucumber. When marinated, the salad releases juice and settles, as if it becomes smaller, if you decide to cook, take this point into account. Thank you for the recipe, Shura, I was interested in getting to know the unusual taste of a well-known vegetable.

Olga

15.12.2023

4.6

Another wonderful recipe to add to my repertoire of “lenten dishes”. So many vitamins in one plate - an indispensable salad for the winter!

Shura

15.12.2023

4.8

Thank you, Olya! It really brings so much benefit and light that I cook it a lot, it retains its freshness perfectly and this only makes it tastier and richer!

Irisha

15.12.2023

4.9

Shura, a very colorful salad! I’ve never tried daikon before, although I’ve heard that it’s healthy. And it tastes very spicy, like radish??

Anahit

15.12.2023

4.6

Shura, I bought radish today, I’ll cook it according to this recipe tomorrow. The salad looks very appetizing and I think it goes well with fatty meat. Irisha, from the photo, daikon looks like an ordinary radish.

Shura

15.12.2023

4.7

Yes, Irisha, daikon looks very similar to a simple radish, but it tastes much softer, there is not such a pronounced pungent and bitter taste as a regular radish. Its pulp is also much more tender and softer; this radish is perfect for salad. Try it, dear friends!

Magnago

15.12.2023

4.6

Irisha, regarding daikon (and bitter radish). Daikon, too, if it sits for a long time, sometimes begins to taste bitter. And they are “reanimated” in the same way - by soaking them in water. So, when preparing even fresh daikon for some salads, the following technique is used: the daikon, already cut and grated, is placed in a bowl of cold water for a couple of hours... in the refrigerator! After this, the straw becomes remarkably crispy.