Daikon Salad with Cucumber, Egg, and Yogurt
Tasty, simple, and filling enough for breakfast! This daikon salad with cucumber, egg, and yogurt comes together in minutes. Apart from the eggs, nothing needs to be cooked. It's satisfying, which makes it a great morning dish.
Cooking method
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Step 1:
How do you make daikon salad? Gather the ingredients. Use fresh, juicy, firm cucumbers — not soft ones. You can swap the walnuts for another nut, like pine nuts. Use any yogurt you like (regular or Greek) at whatever fat level you prefer. If you don't have plain yogurt, you can use a low-fat sour cream or even a little vegetable oil instead.
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Step 2:
Wash and dry the cucumbers and trim the ends. Grate them on the coarse side of a box grater, or better yet on a Korean-carrot grater. If the skin is tender, undamaged, and not bitter, leave it on.
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Step 3:
Put the grated cucumber in a sieve and let the excess liquid drain. If the cucumbers are very watery, squeeze them lightly.
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Step 4:
Wash, dry, and peel the daikon, then grate it as well. If the daikon tastes too sharp and bitter, put it in a bowl, sprinkle with salt, stir, and let it sit for 15-20 minutes. Then rinse with clean water and squeeze gently — this tames the bitterness.
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Step 5:
Chop the walnuts into small pieces with a knife.
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Step 6:
Hard-boil the eggs, cool, and peel them. Cut the eggs into small cubes.
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Step 7:
Put the grated cucumber, daikon, and boiled eggs in a bowl.
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Step 8:
Season the salad with salt and pepper and mix.
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Step 9:
Plate the salad, spoon the yogurt over the top, sprinkle with walnuts, and serve. You can also stir the yogurt and nuts in with everything else right away, but I like to drizzle the dressing over the top. Enjoy!
- Daikon, or Japanese radish, is a long white root vegetable that tastes a lot like a sharp, peppery radish. If you enjoy radishes, you'll like a daikon salad too. The dish is low in calories, juicy, and pleasantly peppery.
- Root vegetables are best scrubbed with a brush or a stiff sponge under running water.
- Besides salt and pepper, you can use a ready-made spice blend for vegetable salads. Herbes de Provence or Italian herb blends work well here too.
- You can also add any herbs you like: chopped dill, parsley, spinach, or a ready-made salad mix.
Caloric content of the products possible in the composition of the dish
- Fresh cucumbers - 15 kcal/100g
- Acidophilus milk 3.2% fat - 58 kcal/100g
- Rastishka - 122 kcal/100g
- Danone drinking yogurt - 76 kcal/100g
- Agusha drinking yogurt - 87 kcal/100g
- Actimel plain - 83 kcal/100g
- Danone yogurt 2.2% fat - 96 kcal/100g
- Mazhetel - 48 kcal/100g
- Ehrmann full-fat yogurt - 152 kcal/100g
- Yogurt 3.5% fat - 68 kcal/100g
- Plain yogurt 1.5% fat - 48 kcal/100g
- Nonfat milk yogurt - 38 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Walnuts - 650 kcal/100g
- Black English walnut - 628 kcal/100g
- Black Persian walnut - 651 kcal/100g
- Walnut oil - 925 kcal/100g
- Ground black pepper - 255 kcal/100g
- Daikon - 21 kcal/100g
- Salt - 0 kcal/100g
