Daikon salad with cucumber, egg and yogurt

Step-by-step cooking

1. Step 1:

   

   How to make daikon salad? Prepare the necessary ingredients. Take cucumbers fresh, juicy, firm and not sluggish. Walnuts can be replaced with others, such as cedar. Yogurt can use the usual type of Activia or replace it with Greek. Choose the fat content of yogurt to your taste. If there is no natural yogurt, you can replace it with not very fatty sour cream or even vegetable oil.

2. Step 2:

   

   Wash cucumbers, dry them, cut off the tips. Grate cucumbers on a coarse grater, or even better - on a grater for Korean carrots. The skin, if it is not rough, not damaged and not bitter, does not need to be cut off.

3. Step 3:

   

   Put the grated cucumber on a sieve and let the excess liquid drain. If the cucumbers are too full of moisture, you can squeeze them out slightly.

4. Step 4:

   

   Wash the Daikon, dry it, peel it and also grate it. If the daikon tastes too bitter, put it in a bowl, sprinkle with salt, stir and leave for 15-20 minutes. Then rinse with clean water and gently squeeze. This will take away the bitterness from daikon.

5. Step 5:

   

   Chop walnuts into small pieces with a knife.

7. Step 6:

   

   Boil hard boiled eggs, cool and peel. Cut the eggs into small cubes.

8. Step 7:

   

   Put the grated cucumber, daikon and boiled eggs in a bowl.

9. Step 8:

   

   Season the salad with salt, pepper and mix.

10. Step 9:

    

    Put the salad on a plate, pour yogurt on top, sprinkle with walnuts and serve. You can immediately add yogurt and nuts along with all the ingredients and mix immediately, but I like to pour salad dressing on top. Bon appetit!