Меню

Home / Recipes / Salads / Salad with Radish and Nuts

Salad with Radish and Nuts

Type: Salads
Servings: 4
Ready in: 20 min.
Calories: Low
As far back as Kievan Rus epoch, the people managed to prove the radish’s medicinal properties and therefore invented lots of mouth-watering and beneficial recipes with radish.

Ingredients

Radish 400 g
Carrot 100 g
Walnut 0.5 glass
Celery stem 1 pieces
Smetana (sour cream) 200 g
Salt to taste
Ground black pepper to taste

 

Stages of cooking

1
Finely grate washed and peeled carrot.
2
Finely grate washed and peeled radish.
3
Chop the celery stem and nuts and then add 2 tablespoons of sour cream. Put the mix into blender and make a purée-like paste.
4
Add the remaining sour cream, stir and put into salad dish or serve portioned; decorate.

 

 

 

Discover the secrets of traditional Ukrainian cuisine
Install our unique App and inspire yourself with the most delicious Ukrainian recipes!

We recommend

Salad Kiev with Meatballs
It is one of many Ukrainian winter salads. It boasts good flavor and nutritious properties, and due to meatballs it can be served as a main course.
Read more
Classic Mimosa
It is a tender layered salad, a very frequent guest on a festive Slavic table. The salad’s name comes from the yellow flower mimosa that’s why the salad’s top is dressed with egg yolk. The main ingredient is tinned fish. The classic recipe features mackerel or saury, however the contemporary Ukrainian housewives might use tinned tuna or salmon. The
Read more
Kvass
Kvass is a popular Slavic drink known since the Kievan Rus times. Made from rye or barley malt, it is not only very tasty, but refreshing and helpful for metabolic processes' normalization. Besides that, kvass is traditionally summer drink that perfectly slakes thirst and increases efficiency. In order to make real kvass, you need minimum ingredie
Read more
Green borsht
The green borsht is a very popular dish in Ukraine. It was nicknamed the Spring borsht because of abundance of herbs and vegetables used as ingredients. During summer months, this borsht made with water is served cooled, in the winter months it is cooked with meat stock. Its name “the green borsht” is literal because the soup has green colour. Mos
Read more