Russian Radish Veggie Salad Recipes

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.

Steps:

• Bring a large pot of water to a boil; add potatoes and carrot. Return mixture to a boil and add eggs; cook until potatoes are tender, 20 to 30 minutes. Drain and slightly cool mixture. Chop potatoes and carrot; peel and chop eggs.
• Mix potatoes, carrot, eggs, pickles, peas, ham, and parsley together in a large bowl; stir in mayonnaise until salad is evenly coated.

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.

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.