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Radish Salad


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Prep time: | Cook time: | Total time: | Yield: 4 cups , Serving size: 1/2 cup | Calories per serving: 73 gr| Fat per serving: 14 gr | carbs per serving: 5 gr | protein per serving: 2 gr

4- persons 1/2 cup


1/2 large daikon radish, or
4-6 medium white or black radishes or if you can't find those
1 bunch red radish, but they should be your last choice.

1 teaspoon salt
pinch of sugar
Juice of 1 lemon (2 tablespoons)

Creamy dressing:
1 cup of sour cream or yogurt.
You can also make a blend of mayonnaise and sour cream.


Hand Held Immersion Blenders


I like to use a mandoline
This one is a Swissmar Mandoline
inexpensive dishwasher safe and I have used it for years now.


You can also use a large French knife or a paring knife and cut small strips.
You can use a grater and make smaller shreds also.


Shake or measure about a 1/2 teaspoon in and work into the shreds with your fingers.

Wait about 10minutes and the radish will weep 1/2 a cup of water out.
If you can wait an hour that is better.
Drain well in a sieve and squeeze out much of the remaining juice.


Add the lemon juice and a pinch of sugar.
Mix up the creamy dressing. It is tradition to use a quark, or sour cream base.
Some folks now use a light in fat yogurt and even mayonnaise.


Blend in the creamy dressing.

Radish salad makes a great accompaniment to
Schwenkbraten and Spiessbraten.

Serve on a bed of lettuce.


Product Links and more Recipes


KitchenAid KHB100ER Hand Blender, Empire Red



In Australia

Tefal Click 'N' Mix Stick Blender

Chicken Schaschlik

Mushroom Rouladen


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Last updated September 9, 2013