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Green radish salad with carrots and pepper mixture

Green Radish Salad with Carrot and Pepper Blend

"I'm slimming down" — that thought makes this salad extra appealing! And indeed, this salad really can help you drop a couple of pounds. The simple ingredients are ones we know well, easy to find and inexpensive. The recipe is simple and genuinely useful!

Tatiana

Recipe author

Green radish salad with carrots and pepper mixture

Composition / ingredients

Servings:

Radish (green, small)

Carrots

Ground pepper blend

Salt

Vegetable oil (1 for the carrot, 2 for the radish, and 3 over the finished salad)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 14 % 2 g

Fats 43 % 6 g

Carbohydrates 43 % 6 g

87 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 5 min

Step 1:

This recipe, in which I'll show you how to make a salad of green radish and carrot, will appeal to anyone watching their figure and counting calories. We'll need the following: green radish (Margelan), fresh carrot, a ground pepper blend, salt, and vegetable oil.
Step 2:

Wash and peel the radish and carrot.
Step 3:

Grate the carrot on a medium or coarse grater and transfer it to any deep container so it's easy to mix later.
Step 4:

Now grate the radish on the same grater. By the way, it's better to wash the grater after the carrot so leftover carrot doesn't tint the radish. Transfer the radish to a separate container.
Step 5:

So now you have two containers — one with carrot, the other with radish. To each, add the pepper blend, salt, and vegetable oil to taste: 1 teaspoon to the carrot (there's less of it) and 2 teaspoons to the radish. Mix the carrot and radish with the spices and oil separately. Note — separately!
Step 6:

Now take a large flat plate, put the carrot in the center and the radish around the edges, and drizzle the finished salad with three teaspoons of vegetable oil. That's it — the salad is ready! Enjoy!

Anyone who wants to cut the calories in this salad can use less vegetable oil. Personally, what drew me to this dish was the use of a pepper blend. And using vegetable oil instead of mayonnaise is a good thing too. Between the two words "tasty" and "good for you," I'd put "good for you" first — but I liked the taste as well. This salad turns out very vitamin-rich; eating it benefits your health and has a positive effect on your looks and figure. You can eat it on light days, while dieting, and during Lent. I usually make it after holidays, when the table is groaning with food and you want to try absolutely everything! And only the next day do you realize that the heaviness in your stomach isn't a figment of your imagination but a souvenir from yesterday's lavish feast. I'm guessing I'm not the only one who knows this feeling. At moments like that, a salad of green radish and carrot is my salvation.